Classic Pecan Pie Southern Recipe Easy 5-Step Irresistible Dessert
A rich and gooey Southern-style pecan pie with a flaky crust and perfectly toasted pecans, made with simple pantry ingredients and an easy 5-step process.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 3 hours (including cooling)
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Southern American
Ingredients
Scale
- 1 9-inch unbaked pie crust (store-bought or homemade)
- 1 cup (240 ml) light corn syrup
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 4 tablespoons (57 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups (150 g) pecans, halves or chopped, toasted
Instructions
- Preheat oven to 350°F (175°C). Let store-bought crust thaw slightly if using. Toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant.
- In a large bowl, whisk together light corn syrup, granulated sugar, eggs, melted butter, vanilla extract, and salt until smooth and glossy.
- Pour the filling into the prepared pie crust. Scatter toasted pecans evenly on top, pressing a few into the filling.
- Bake on the middle rack for 50 to 60 minutes until filling puffs slightly and pecans turn golden brown. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
- Cool the pie completely on a wire rack for at least 2 hours before slicing to allow the filling to set.
Notes
Toast pecans before adding to the pie to enhance flavor. Use light corn syrup for balanced sweetness. Cool pie completely before slicing to avoid runny filling. Fresh eggs improve filling texture. Blind bake crust for 5–7 minutes if sogginess is a concern.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450
- Sugar: 40
- Sodium: 210
- Fat: 24
- Saturated Fat: 7
- Carbohydrates: 56
- Fiber: 3
- Protein: 5
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