Description
Classic Southern pecan pie in a 9-inch crust with dark corn syrup, brown sugar, and toasted pecan halves. From Alissa at Yummy Dishes.
Ingredients
Scale
Crust
- 1 unbaked 9-inch pie crust, homemade or refrigerated, fitted in a 9-inch pie plate and chilled 20 minutes
Filling
- 2 cups (220g) pecan halves
- 1 cup (240ml) dark corn syrup
- 1 cup (200g) packed dark brown sugar
- 3 large eggs, room temperature
- 4 tablespoons (56g) unsalted butter, melted and slightly cooled
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon fine salt
- 1 tablespoon bourbon (optional)
Instructions
- Heat the oven to 350°F (175°C) with a rack in the lower third. Place a baking sheet in the oven to preheat — it helps set the bottom crust.
- Toast the pecan halves on a sheet pan for 6 to 8 minutes until fragrant. Cool 5 minutes. Scatter them in the chilled crust; you want a crowded single layer, not a sparse sprinkle.
- Whisk the corn syrup, brown sugar, eggs, melted butter, vanilla, salt, and bourbon until smooth. Do not whip in a lot of air.
- Pour the filling over the pecans. The nuts will float; that is normal. Set the pie on the hot baking sheet.
- Bake 50 to 58 minutes. The edges should be set and puffed; the center should still jiggle like gelatin, not slosh like soup. If the crust browns too fast, tent the rim with foil after 30 minutes.
- Cool on a rack at least 4 hours, preferably overnight. Cutting a warm pecan pie gives you soup, not slices.
Notes
Dark corn syrup gives the classic flavor. Light corn syrup works but tastes milder. Store covered at room temperature for 1 day or refrigerate up to 4 days. Serve at room temperature or slightly warm with unsweetened whipped cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Southern