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
Scale
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.
