Southern Pecan Pie

8 servings Prep: 15 m Cook: 50 m Total: 1 h 5 m Beginner
5.0/5 (1)
Southern Pecan Pie
You can’t go wrong bringing pecan pie for the holiday get together - this dessert is simple, sweet and satisfying. Made with brown sugar, dark corn syrup, and plenty of pecan halves, this classic Southern pie is perfect for any celebration. At breakfast, pecans can be added to the batter of almost any bread, pancake or muffin. At lunch, they are terrific added to chicken salad or mixed with greens. And coupled with pie, they make the best dessert.

Ingredients

8 servings
  • 1 (9 inch) unbaked pie shell
  • 1 cup brown sugar, firmly packed
  • 1 cup dark corn syrup
  • 4 eggs slightly beaten
  • 2 tbsp melted butter
  • 1/8 tsp salt
  • 1 cup pecan halves

Step-by-Step Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Line a 9 inch pie pan with the crust and spread the pecan halves over the crust.
  3. Combine the remaining ingredients (brown sugar, corn syrup, beaten eggs, melted butter, and salt) in a glass bowl and beat until smooth. Pour the filling over the pecans in the unbaked pastry. Cover the outer edge of the pie crust with aluminum foil to prevent over-browning.
  4. Bake for 45 to 50 minutes. Remove foil in the last 15 minutes of baking to allow the crust edges to brown. The pie is done when the filling is set but still has a slight jiggle in the center.
  5. Allow pie to cool completely before slicing, at least 2 hours, for cleanest slices.

Common Problems and Solutions

Q: Why is my pecan pie runny?

A: Make sure to bake the full 45-50 minutes until the filling is set. The center should have just a slight jiggle when you gently shake the pan. It will continue to set as it cools. Also, allow the pie to cool completely (at least 2 hours) before slicing for the cleanest cuts.

Q: How do I prevent the crust from burning?

A: Cover the outer edge of the pie crust with aluminum foil before baking, then remove it during the last 15 minutes to allow even browning. This protects the exposed crust edges which cook faster than the filling.

Q: Can I use light corn syrup instead of dark?

A: Yes, but dark corn syrup gives a deeper, more molasses-like flavor that's traditional in Southern pecan pie. Light corn syrup will make a milder, sweeter pie.

Tips and Techniques

For extra flavor, toast the pecans in a 350°F oven for 5-7 minutes before adding them to the pie - this brings out their natural oils and deepens their taste. Just be sure to let them cool before using.

Ingredient Substitutions

  • dark corn syrup: light corn syrup plus 1 tablespoon molasses
  • brown sugar: white granulated sugar
  • pecan halves: chopped pecans

Equipment Needed

  • 9-inch pie pan
  • Glass mixing bowl
  • Whisk or electric mixer
  • Aluminum foil (for protecting crust edges)

Historical Context

Pecan pie became popular across the South in the late 1800s when corn syrup became widely available. Louisiana, with its abundant native pecan groves, embraced this pie as a holiday tradition that remains a must-have at Thanksgiving and Christmas tables across Cajun country.