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Classic Southern Pecan Pie

You'll love this pecan pie for its silky, custard-like filling that sets perfectly without turning runny or rubbery. With a buttery, nutty flavor and tender pecans throughout, it's an easy one-hour dessert that looks stunning on any holiday table.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3 large eggs
  • 1 cup 200 g white sugar
  • 1 cup 240 ml light corn syrup
  • 2 tablespoons 30 g butter, melted
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 1.5 cups 180 g pecan halves
  • 1 recipe for a 9-inch single pie crust unbaked

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Lightly beat eggs in a medium bowl until combined.
  3. Whisk in sugar until mostly dissolved and pale.
  4. Stir in corn syrup until smooth.
  5. Add melted butter, vanilla, and salt; stir to blend.
  6. Fold in pecan halves gently.
  7. Pour filling into unbaked pie shell; spread pecans evenly.
  8. Place pie on a baking sheet.
  9. Bake at 400°F for 15 minutes.
  10. Reduce oven to 350°F (175°C); bake 35-40 minutes until golden and slightly jiggly in center.
  11. Cool on a wire rack for at least 30 minutes before slicing.

Notes

  • Check doneness by jiggling the pan; center should wobble like soft custard when set.
  • Toast pecans at 350°F for 8-10 minutes before folding in for deeper flavor.
  • Bake pie a day ahead; cool, cover, and refrigerate overnight for deeper flavor.
  • Store covered at room temperature up to 2 days or freeze up to 3 months.