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3.80 from 73 votes

Perfectly Southern Pecan Pie

A simple recipe for pecan pie that is deliciously sweet with a perfect crunch from pecan nuts!
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: 500+ Best Dessert Recipes
Cuisine: American
Keyword: christmas, dessert, pecan, pie, pie crust, thanksgiving
Servings: 10
Author: Sweet Basil

Equipment

Ingredients

  • 1 Pie Crust unbaked
  • 3/4 Cup White Sugar
  • 6 Tablespoons Brown Sugar
  • 1/2 teaspoon Salt
  • 1 Cup Corn Syrup light
  • 1/3 Cup Butter melted
  • 3 Large Eggs beaten
  • 1 teaspoon Vanilla
  • 1 Cup Pecans chopped
  • Whole Pecans additional for topping
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees
  • Prepare the Pie Crust
    1 Pie Crust
  • Mix the syrup together by mixing the sugars, salt, corn syrup, butter, eggs and vanilla.
    3/4 Cup White Sugar, 6 Tablespoons Brown Sugar, 1/2 teaspoon Salt, 1 Cup Corn Syrup, 1/3 Cup Butter, 3 Large Eggs, 1 teaspoon Vanilla
  • Set aside 1/4 cup of the syrup for later
  • Mix the chopped nuts into the syrup
    1 Cup Pecans
  • Pour the mixture into the crust.
  • Toss the remaining whole nuts in the 1/4 cup of reserved syrup and arrange in a circle starting at the outside of the crust and working your way into the center. Pour any remaining syrup all over the top.
    Whole Pecans
  • Bake for 30 minutes then cover the crust edges with foil and continue to bake for 20-35 minutes or until the middle springs back when tapped and has reached 200 degrees.
  • Allow to cool for 2 hours then serve with whipped cream

Notes

Pecan pie can be kept in the refrigerator for 4 days, or it can be frozen for 2 months.

Nutrition

Serving: 1slice | Calories: 408kcal | Carbohydrates: 58g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 287mg | Potassium: 90mg | Fiber: 1g | Sugar: 49g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg