Southern Pecan Pie
A classic Southern pecan pie with a combination of sweet corn syrup, nutty pecans, and rich butter, creating a delightful texture that is both creamy and crisp.
Ingredients
Main Ingredients
- 1 cup corn syrup Light corn syrup works best.
- 1 cup brown sugar Packed brown sugar enhances the flavor.
- 1/3 cup unsalted butter, melted Let it cool slightly before adding to the mixture.
- 3 large eggs Ensure they are at room temperature for better mixing.
- 1 teaspoon vanilla extract Pure vanilla extract is recommended.
- 1/4 teaspoon salt Balances the sweetness.
- 1.5 cups pecans Chopped or whole pecans can be used.
- 1 unbaked pie crust Store-bought or homemade.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine corn syrup, brown sugar, and melted butter until well blended.
- Whisk in eggs one by one until the mixture is smooth.
- Stir in vanilla extract and salt.
- Fold in pecans, ensuring they are evenly distributed.
- Pour the mixture into the unbaked pie crust.
Baking
- Bake in the preheated oven for 60-70 minutes, until the filling is set and the top is golden.
- Allow the pie to cool completely before slicing.
Serving
- Serve slices with whipped cream or vanilla ice cream.
Notes
Store pie covered at room temperature for up to 2 days, or refrigerate for up to 1 week. Can be frozen for up to 3 months.