Rich Southern Pecan Pie

This rich southern pecan pie delivers everything I crave in a comfort dessert sweet toasted nuts with a caramel center all surrounded by a flaky golden pastry. It is the kind of pie that makes an entrance at family gatherings and never lasts long on the table.

I have baked many pecan pies over the years and this version consistently gets the most compliments The brown sugar and cinnamon take it up a notch My aunt always used a splash of vanilla and it brings me right back to holiday afternoons in her kitchen

Gather Your Ingredients

• Pastry shell nine inch unbaked or frozen: gives the pie its crisp buttery foundation Look for one that holds its shape after thawing
• Pecans roughly chopped: for crunchy texture and nutty flavor Choose fresh pecans without any bitterness or oiliness
• Eggs large and at room temperature: helps the filling set smoothly
• Corn syrup light or dark: makes the pie silky and gives that classic glossy finish Opt for a good quality brand
• Brown sugar light or dark: for rich molasses depth Use soft fresh brown sugar that packs well
• Unsalted butter melted and cooled: adds richness and subtly rounds the sweetness Use real butter for best flavor
• Vanilla extract: gives warmth and fragrance Real vanilla highly recommended
• Ground cinnamon: for a subtle spiced undertone Always use freshly opened cinnamon for the most aroma
• Salt: brightens the sweet notes and balances the flavors Fine salt dissolves best in the filling

How to Make It

Prepare the pie shell:

Place your unbaked pastry shell into a nine inch pie pan and gently press it into the corners Trim any excess dough along the edges Chill in the refrigerator while you make the filling This helps prevent the crust from shrinking while baking

Mix the filling:

In a large bowl whisk three eggs until smooth and a bit lighter in color Add the melted and cooled butter whisking thoroughly Next add brown sugar corn syrup vanilla extract cinnamon and salt Continue whisking until everything is completely blended and no streaks remain

Fold in the pecans:

Roughly chop the pecans so you get both chunky bites and smaller bits which distribute flavor Pour all the chopped pecans into the filling mixture Stir gently until the nuts are fully coated and suspended in the filling

Assemble the pie:

Pour the pecan filling into the chilled pastry shell Use a spatula to spread out the nuts evenly Ensure there are no air pockets and the surface is even

Bake to perfection:

Preheat your oven to three hundred fifty degrees Fahrenheit Place the pie in the lower third of the oven to encourage a crisp bottom Bake for twenty five minutes The filling should puff slightly and the crust should be golden brown If the crust edges brown too quickly cover them gently with foil

Cool and set:

Remove the pie from the oven and let it cool completely at room temperature This allows the filling to set and makes slicing easier The aroma filling the house is almost impossible to resist

My favorite ingredient is always the pecans Nothing compares to the buttery crunch of freshly cracked nuts I remember sneaking little handfuls as a kid while my grandma stirred the filling The way the kitchen smelled was almost as memorable as taking the first slice

Flavor Boosters

If you do not have corn syrup a combination of honey and pure maple syrup can be used for a slightly different sweetness For a deeper molasses flavor swap in dark brown sugar Try stirring in toasted walnuts or almonds or adding a pinch of nutmeg alongside the cinnamon for seasonal variations

Serving Suggestions

Pecan pie is wonderful on its own but for something extra serve with softly whipped cream or a scoop of vanilla bean ice cream A drizzle of warm caramel or chocolate sauce is a treat for those who love rich desserts

Creative Twists

For a gluten free option choose a ready made gluten free crust Pair slices of pecan pie with fresh berries in spring For a winter touch add extra cinnamon or nutmeg The pie also freezes beautifully so you can bake ahead for busy holidays

This pie gets rave reviews at gatherings and keeps well for leftovers. Just let it cool fully before slicing and enjoy a classic you will want to make again and again.

Common Questions About This Recipe

→ How do I keep the pecans from sinking in the pie?

Toss chopped pecans evenly over the unbaked shell before pouring in the filling so they remain distributed throughout the pie as it bakes.

→ Can I use dark corn syrup instead of light?

Yes, both light and dark corn syrup work well and alter the richness and flavor of the filling slightly, with dark syrup giving a deeper caramel taste.

→ What's the best way to know if pecan pie is done?

Check for a slight jiggle in the center—the edges should be set, and a knife inserted near the center should come out clean or with only moist crumbs.

→ Can pecan pie be made ahead?

Absolutely. Bake the pie a day ahead and let it cool completely before covering and storing at room temperature or refrigerating until serving.

→ How should leftover pecan pie be stored?

Store leftovers wrapped in foil or plastic wrap in the refrigerator for up to 4 days. Let slices come to room temperature before serving or gently reheat.