Pecan Pie – A Classic Southern Dessert
This traditional pecan pie combines a buttery crust with a rich, nutty filling. It’s sweet, golden, and slightly crunchy, offering comfort in every bite.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup light corn syrup
- 1 cup granulated sugar
- 3 large eggs
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 ½ cups pecan halves
- ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk corn syrup, sugar, eggs, butter, vanilla, and salt until smooth.
- Arrange pecans in the pie crust.
- Pour filling mixture evenly over the pecans.
- Bake for 50–55 minutes until the center is set and the crust is golden.
- Cool completely before slicing. Serve plain or with whipped cream.
Notes
- Use fresh pecans for the best flavour and crunch.
- Let the pie cool fully before cutting to set the filling.
- Store leftovers in the refrigerator for up to five days.
- You can freeze the pie for up to two months.
- Reheat slices gently in the oven before serving.