Classic Southern Pecan Pie
User Reviews
5
Classic Southern Pecan Pie
Description
The Classic Southern Pecan Pie features a traditional unbaked pie crust filled with a blend of whole and chopped pecans suspended in a syrupy custard made from eggs, dark brown sugar, light corn syrup, melted salted butter, vanilla extract, salt, and a touch of cinnamon. Baking at 350°F for about an hour allows the filling to set while the pecans toast slightly, adding depth to the nutty flavor. Slight wobbling in the center when done is normal and will firm up after cooling. The pie is best served after cooling completely to ensure clean slices and optimal texture.
The pie's flavor balances the sweetness of brown sugar and corn syrup with buttery richness and the warmth of cinnamon and salt, enhancing the pecans’ natural oils and crunch. This dish works well as a refined dessert or festive addition to any meal where a classic Southern-style sweet is appreciated.
Leftover slices store well when covered in the refrigerator for 2-3 days, retaining flavor and texture. For longer storage, the pie can be frozen for up to 2-3 months once fully cooled and wrapped tightly. Thawing can be done overnight in the refrigerator or gently reheated briefly in a low oven to warm through the filling and restore freshness.
Ingredients
Crust
- 1 unbaked [pie crust]
Filling
- 2 1/2 cups pecans (whole, chopped, or a combination of both)
- 3 egg beaten, large
- 1 cup dark brown sugar
- 1 cup light corn syrup
- 1/4 cup butter melted, salted
- 1 teaspoon vanilla extract
- 1 teaspoon table salt
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F.
- Prepare pie crust. Roll it out and line a pie dish with it.
- In a large bowl, whisk together the eggs, sugar, corn syrup, melted butter, vanilla, salt, and cinnamon.
- Add pecans to the unbaked pie crust. Pour the egg mixture over the chopped pecans, which will rise to the surface. If using only whole pecans, you can gently lay some of the whole pecans around the top of the pie in a decorative pattern. Or just chop them all up and do the whole pie with chopped pecans if you don't want to bother with making it look fancy.
- Bake the pie for 60-70 minutes until set. It's okay if it is slightly wobbly in the center still. Cool completely for at least 3 hours before slicing so the pie has time to set up.
Notes
- Store leftover pie covered in the refrigerator for up to 3 days without losing flavor.
- Freeze the fully cooled pie, wrapped tightly, for up to 3 months, thawing overnight before serving.
- Reheat thawed pie briefly at 300°F for about 10 minutes to serve warm.
- The pie crust recipe yields two crusts; unused crusts can be frozen for future pies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 324mg | 14% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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