If you’ve ever dreamed of a dessert that perfectly balances buttery sweetness with the delightful crunch of toasted pecans, then you’re in for a treat with this Classic Southern Baked Pecan Pie Recipe. This pie is the heart and soul of Southern hospitality, boasting a golden, gooey filling and a flaky crust that invites you to savor every bite. Whether it’s for a holiday feast or a cozy family night, this rich and comforting dessert will quickly become your go-to indulgence.
Ingredients You’ll Need
Creating the perfect pecan pie starts with simple, pantry-friendly ingredients that each play a crucial role in delivering the signature texture and flavor. From the sticky sweetness of the corn syrup to the nutty richness of the pecans, every element comes together beautifully in this Classic Southern Baked Pecan Pie Recipe.
- Pre-made 9-inch pie crust: A convenient base that ensures flaky, buttery goodness without the fuss of making it from scratch.
- Corn syrup (1 cup): Provides the luscious, sticky foundation that holds the pie filling together flawlessly.
- Granulated sugar (1 cup): Adds sweetness and helps create the caramelized texture that pecan pies are famous for.
- Large eggs (3): Bind the ingredients and help the filling set perfectly during baking.
- Unsalted butter, melted (1/3 cup): Imparts a rich, creamy mouthfeel that elevates every bite.
- Vanilla extract (1 teaspoon): A touch of vanilla adds warm, aromatic depth to the filling.
- Pecan halves (1 1/2 cups): The star ingredient — toasted or raw, they bring the signature crunch and nutty flavor to the pie.
- Pinch of salt: Balances sweetness and enhances all the other flavors beautifully.
How to Make Classic Southern Baked Pecan Pie Recipe
Step 1: Preheat and Prepare the Pie Shell
Set your oven to 350°F (175°C) so it’s ready to bake the pie to perfection. Then gently place your pre-made pie crust into a 9-inch pie dish. Trim any excess dough and crimp the edges for that classic, homemade look that not only tastes amazing but is sure to impress.
Step 2: Whisk Together the Filling
In a large mixing bowl, combine the corn syrup, granulated sugar, eggs, melted butter, vanilla extract, and salt. Stir everything together until you have a smooth, shiny mixture. This mixture is the sweet glue that will bind your pecans and create that delectable filling we all crave.
Step 3: Fold in the Pecans
Gently fold your pecan halves into the filling mixture, making sure they’re evenly distributed throughout. This step ensures that every slice of your Classic Southern Baked Pecan Pie Recipe has an abundance of crunchy pecans swimming in that buttery caramel-like filling.
Step 4: Pour the Filling Into the Crust
Carefully pour your pecan and filling mixture into the prepared pie shell. Spread it evenly to encourage even baking. This step is simple but vital to getting the balance right between crust and filling in every bite.
Step 5: Bake to Perfection
Place your pie on the middle rack of your preheated oven. Bake for 50 to 60 minutes until the top is a gorgeous golden brown and the filling has set. You’ll know it’s done when a knife inserted into the center comes out clean or with just a tiny bit of filling clinging to it—no wobbling or liquid should remain.
Step 6: Cool Before Serving
Once baked, remove the pie and let it cool completely on a wire rack. This cooling time is essential as it allows the filling to firm up, making slicing neat and letting those delicious flavors meld perfectly.
How to Serve Classic Southern Baked Pecan Pie Recipe
Garnishes
A dollop of freshly whipped cream or a scoop of vanilla ice cream turns a slice of this classic pie into something truly divine. For a little extra elegance, sprinkle some finely chopped toasted pecans or a dusting of cinnamon on top to boost the aroma and texture.
Side Dishes
Serving your pecan pie alongside a cup of strong coffee or freshly brewed tea can elevate the entire dessert experience. If you’re hosting, fresh fruit or a light salad balances the rich, nutty flavors and refreshes the palate.
Creative Ways to Present
Try serving mini pecan pies in individual tart pans for a charming twist or present the pie with a drizzle of salted caramel sauce. Wrapping slices in parchment paper tied with twine makes the perfect gift for friends and family—a delicious surprise they won’t forget!
Make Ahead and Storage
Storing Leftovers
Leftover pie keeps well when covered loosely with plastic wrap or foil at room temperature for up to two days. For longer freshness, store it in the refrigerator, tightly wrapped, for up to four days—just remember to let it come to room temperature before enjoying.
Freezing
If you want to prepare this pie in advance, you can freeze it before or after baking. Wrap it tightly in plastic wrap and then foil, and it will stay fresh for up to two months. Thaw it overnight in the fridge before reheating or serving.
Reheating
To warm up leftovers, place individual slices on a baking sheet and heat in a preheated 350°F oven for about 10 minutes. This revives the crispness of the crust and warms the gooey filling, making it taste just like freshly baked.
FAQs
Can I use dark corn syrup instead of light in this Classic Southern Baked Pecan Pie Recipe?
Absolutely! Dark corn syrup will give your pie a richer, more robust caramel flavor, while light corn syrup keeps it milder and sweeter. Both work wonderfully, so choose based on your preference.
Is it necessary to use a pre-made pie crust?
While the recipe calls for a pre-made crust for convenience, feel free to make your own if you prefer. A homemade crust adds a personal touch and can be perfectly flaky when made with cold butter and careful handling.
How can I tell when the pecan pie is fully baked?
The filling should be set with a golden brown top. You can test it by inserting a knife near the center; it should come out clean or with just a little sticky filling, but not runny. The pie will continue to set as it cools.
Can I substitute other nuts for pecans?
You can experiment with walnuts or mixed nuts, but pecans are traditional and offer the signature flavor and texture. Other nuts will change the character but can still be delicious in their own right.
Why is there corn syrup in the pie filling?
Corn syrup provides that shiny, gooey texture and helps the filling to set while staying soft and sticky. It’s key to achieving the perfect consistency that defines the Classic Southern Baked Pecan Pie Recipe.
Final Thoughts
There’s something truly magical about the Classic Southern Baked Pecan Pie Recipe that brings people together over shared sweetness and nostalgia. Whether you’re a seasoned baker or trying this dessert for the first time, the ease and irresistible flavor make it an absolute winner. Trust me, once you’ve baked and tasted this pie, it will become a cherished tradition that you’ll want to make again and again.
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Classic Southern Baked Pecan Pie Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 55m
- Total Time: 1h 10m
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Classic Southern Baked Pecan Pie is a timeless dessert featuring a flaky pre-made pie crust filled with a rich, sweet pecan filling made from corn syrup, sugar, eggs, and butter. Perfectly baked to a golden brown, this pie offers a delightful balance of crunchy pecans and a smooth, custard-like filling, making it a beloved staple for holidays and special occasions.
Ingredients
Pie Base
- 1 pre-made 9-inch pie crust
Filling
- 1 cup corn syrup (light or dark, as preferred)
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct baking temperature for even cooking.
- Prepare Pie Crust: Roll out the pre-made pie crust and carefully place it into a 9-inch pie dish. Trim any excess dough and crimp the edges to create a decorative border.
- Make Filling Mix: In a large mixing bowl, combine the corn syrup, granulated sugar, eggs, melted butter, vanilla extract, and a pinch of salt. Stir thoroughly until all ingredients are well incorporated.
- Add Pecans: Fold in the pecan halves gently but evenly so that they are distributed throughout the filling mixture.
- Fill Pie Crust: Pour the pecan mixture into the prepared pie crust, spreading it out evenly to cover the bottom and edges.
- Bake: Place the pie on the middle rack of the preheated oven and bake for 50 to 60 minutes. Bake until the filling is set and the top is golden brown. To test doneness, insert a knife in the center—the blade should come out clean or with just a slight cling of filling.
- Cool: Remove the pie from the oven and allow it to cool completely on a wire rack. This cooling step helps the filling firm up and makes slicing easier.
Notes
- Use either light or dark corn syrup according to your taste preference; dark syrup adds a richer flavor.
- If the crust edges brown too quickly during baking, cover them with foil or a pie shield to prevent burning.
- Allow the pie to cool fully before slicing to ensure clean cuts and proper texture.
- Store leftover pie covered at room temperature for up to 2 days or refrigerate for up to 4 days.
