Pecan Pie Southern Classic (Printable)

A flaky crust filled with gooey, buttery pecans and brown sugar for a Southern-style indulgence.

# What You'll Need:

→ Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3 to 4 tablespoons ice water

→ Filling

06 - 1 cup packed light brown sugar
07 - 1 cup light corn syrup
08 - 1/2 cup unsalted butter, melted and cooled
09 - 3 large eggs
10 - 1 teaspoon pure vanilla extract
11 - 1/2 teaspoon salt
12 - 2 cups pecan halves

# Directions:

01 - In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water and stir just until the dough comes together. Shape into a disk, wrap with plastic, and refrigerate for at least 30 minutes.
02 - Set the oven temperature to 350°F.
03 - On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to a 9-inch pie plate, trim excess dough, and crimp the edges as desired.
04 - In a large bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until smooth. Fold in the pecan halves.
05 - Pour the filling into the prepared crust. Bake for 50 to 55 minutes, until the center is mostly set but still slightly wobbly. If the crust edges brown too quickly, cover them with aluminum foil.
06 - Allow the pie to cool completely on a wire rack before slicing and serving.

# Expert Tips:

01 -
  • The filling stays that perfect balance of gooey and set, not too jiggly and not overdone.
  • Once you master the crust, you'll make this for every celebration and swear it tastes better than the bakery version.
  • It actually gets better sitting overnight, making it the perfect make-ahead dessert for when you're already stressed.
02 -
  • The filling will continue setting as it cools, so don't overbake it thinking the middle needs to be solid or you'll end up with a rubbery texture.
  • If your butter was warm when you mixed the filling, everything still works, but cold melted butter incorporates more smoothly.
  • A slightly wobbly center is your goal, not a concern.
03 -
  • Make the dough the day before and refrigerate it overnight, which actually makes it easier to roll out and taste even better.
  • Serve with whipped cream or vanilla ice cream, because the cold contrast against the warm gooey filling is why this pie is unforgettable.
  • Golden syrup works beautifully if you can't find corn syrup, changing the flavor just slightly toward something deeper.
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