Southern Pecan Pie

Total Time:
1 hr 10 min
Prep:
20 min
Cook:
50 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 sheet refrigerated piecrust (half a 15-ounce package)
  • 1 cup light corn syrup
  • 1 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 5 1/3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 cups toasted pecan halves
  • Freshly whipped cream, for serving (optional)
Directions

Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)

Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.

Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another

1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.

Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.

Photograph by Kana Okada


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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond