Classic Southern Pecan Pie
This Classic Southern Pecan Pie is rich, gooey, and packed with sweet pecan flavor in every bite. With a golden crust and simple filling, it’s a timeless dessert perfect for holidays or cozy weekends at home.
Classic Southern Pecan Pie
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
8
Prep Time
10 minutes
Cook Time
50 minutes
This Classic Southern Pecan Pie features a buttery, caramel-like filling topped with toasted pecan halves for crunch and richness in every bite. Made with pantry staples like corn syrup, sugar, and eggs, it’s a no-fuss dessert that always impresses. The pie bakes into a perfect balance of chewy center and crisp edges, all nestled in a flaky, golden crust. Serve it warm with whipped cream or a scoop of vanilla ice cream for the ultimate comfort dessert. It’s a true Southern favorite that never goes out of style.
Ingredients
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1 cup light Karo
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3 eggs, slightly beaten
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1 cup sugar
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2 Tbsp butter, melted
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1 tsp vanilla
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⅛ tsp salt
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1 cup pecan halves
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1 unbaked pie shell
Directions
Preheat oven to 400°F.
In a large bowl, whisk together the corn syrup, eggs, sugar, melted butter, vanilla, and salt until smooth.
Stir in the pecan halves.
Pour the mixture into the unbaked pie shell.
Bake at 400°F for 15 minutes.
Reduce oven temperature to 350°F and continue baking for 30–35 minutes, or until the outer edges of the filling are set and the center is slightly soft but not jiggly.
Remove from oven and let cool completely before slicing.
Serve at room temperature or chilled, optionally topped with whipped cream or ice cream.
Recipe Note
- The pie will continue to set as it cools, so don’t worry if the center seems slightly soft when removed from the oven.
- Use a pie shield or foil on the crust edges during the final bake if they begin to brown too quickly.
- For deeper flavor, substitute dark corn syrup or add a splash of bourbon or maple syrup.
- Store leftovers in the refrigerator for up to 4 days, or freeze for up to 2 months.