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Classic Gooey Southern Pecan Pie

Close-up of a gooey slice of Southern pecan pie showing the rich filling and whole pecans on top.
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Make a traditional Southern pecan pie with a rich, caramelly filling and a flaky crust. This recipe yields a set, glossy slice perfect for holidays.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 3 large eggs, lightly beaten
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Place the unbaked pie crust in a 9-inch pie plate.
  2. In a medium bowl, whisk together the granulated sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until well combined. This mixture forms the gooey base.
  3. Gently stir in the pecan halves until they are evenly coated with the filling mixture.
  4. Pour the pecan filling into the unbaked pie crust.
  5. Bake for 50 to 60 minutes. The center should be mostly set, with only a slight jiggle remaining when gently shaken. If the crust edges brown too quickly, cover them loosely with aluminum foil.
  6. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. Cooling allows the filling to set properly.

Notes

  • For a richer flavor, lightly toast the pecan halves in a dry skillet for 5 minutes before adding them to the filling.
  • To prevent a runny pie, check for doneness by inserting a thin knife near the edge; if it comes out clean, the pie is ready. The center will continue to set as it cools.
  • Serve this buttery pecan pie filling dessert warm or at room temperature with whipped cream or vanilla ice cream.

Nutrition

Find it online: https://delishcraze.com/southern-pecan-pie/