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Classic Southern Pecan Pie
This nutty, sweet Southern Pecan Pie recipe is wonderfully rich and chock full of pecans. Baked in a flakey butter pie crust, this pie is the highlight of the holidays!
Prep Time
10 mins
Cook Time
1 hr
Servings: 8 slices
Course:
Dessert
Cuisine:
American
Ingredients
- 3 large eggs beaten
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 1 cup corn syrup
- 1 teaspoon vanilla extract
- 1/3 cup unsalted butter melted
- 1 cup pecans chopped
- 1 pie crust
Instructions
- Preheat oven to 350℉.
- Place pie crust in a 9 inch baking dish. Crimp or flute the edges. Place pie dish with crust into the refrigerator or freezer to keep cold.
- In a medium size mixing bowl beat the eggs.
- Stir in the white, brown sugar and salt until mixture is smooth.
- Add the corn syrup and vanilla extract. Stir until completely mixed.
- Stir in the melted butter.
- Add chopped pecans into the chilled pie crust. Pour pie filling into the dish over the chopped pecans.
- Carefully place pie dish on middle grate in the oven.
- Bake for 50-60 minutes until center of the pie is baked and no longer jiggles when moved.
- Allow pie to cool to room temperature prior to serving.
Cup of Yum
Notes
- Storage:
- Corn Syrup Substitute: mix 1/2 cup light brown sugar with 1/2 cup maple syrup.
- Pie Filling: internal temperature of the filling needs to reach 185 degrees F to be fully cooked.
- Pie Crust: store bought or homemade crust can be used.
- Extra Cold Pie Crust: be sure to have a nice chilled pie crust when making this pie, due to the runny filling we don’t want it to leak through the crust during baking. Having a cold crust will help ensure the fat (the butter) is solidified when baking starts and this helps the crust keep its structure, preventing any leaks.
- Pie Crust Browning? If you notice the crust browning too quickly during baking, place a tent of foil around the crust for the remaining bake time, or use a pie shield.
- Store covered in the refrigerator for 3-4 days. If you are planning on eating the pie the same day it can be kept at room temperature after baking for 2 hours.
- Freeze for 1-2 months. Make sure you properly cover or seal the pie before placing in the freezer. To thaw, place the pie in the refrigerator overnight or reheat in the oven at 275℉ for about 20 minutes.
Nutrition Information
Serving
1
Calories
471kcal
(24%)
Carbohydrates
64g
(21%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Cholesterol
82mg
(27%)
Sodium
285mg
(12%)
Potassium
103mg
(3%)
Fiber
2g
(8%)
Sugar
52g
(104%)
Vitamin A
332IU
(7%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories
% Daily Value*
| Serving | 1 | |
| Calories | 471kcal | 24% |
| Carbohydrates | 64g | 21% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 82mg | 27% |
| Sodium | 285mg | 12% |
| Potassium | 103mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 52g | 104% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.