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Classic Southern Pecan Pie

Classic Southern pecan pie bakes a crisp crust around a rich, sweet filling and pecan halves. The center should still wobble slightly when it comes out of the oven, then sets as the pie cools.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 3 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 pie crust 9-inch, refrigerated, unbaked
Filling
  • 3 eggs large
  • 1 cup corn syrup light
  • 1 cup brown sugar packed, light
  • 0.25 cup butter unsalted, melted and slightly cooled
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 1.5 cup pecans halves

Equipment

  • 1 9-inch pie plate

Method
 

Prepare the crust
  1. Preheat the oven to 350°F with a rack in the center position.
  2. Fit the pie crust into a 9-inch pie plate.
  3. Fold the overhang under.
  4. Crimp the edges.
Make the filling and bake
  1. In a medium bowl, whisk the eggs, corn syrup, and brown sugar until smooth.
  2. Whisk in the melted butter, vanilla, and salt.
  3. Arrange the pecan halves in the crust.
  4. Pour the filling over the pecans.
  5. Bake for 25 minutes.
  6. Cover the crust edges loosely with foil and bake for 25 to 35 minutes more, until the edges are set and the center still wobbles slightly without sloshing.
  7. Cool on a wire rack for at least 3 hours before slicing so the filling can set.

Notes

For the cleanest slices, let the pie cool for at least 3 hours so the filling can set. Refrigerate leftovers for 3 to 4 days; the pie can be frozen. A gluten-free refrigerated pie crust is a suitable swap.