Go Back
Southern pecan pie with a golden crust, glossy corn syrup filling, and whole pecans arranged on top.

Southern Pecan Pie with Buttery Crust

Classic Southern pecan pie with a buttery, cinnamon-spiced filling and crunchy pecans in a flaky crust, ready in about 3 hours.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Rest Time 2 hours
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 590
Ingredients Method

Ingredients
  

  • One 9-inch unbaked or frozen pie crust
  • 2 1/2 cups coarsely chopped pecans around 10 oz / 283 g
  • 3 large eggs brought to room temperature
  • 1 cup light or dark corn syrup
  • 3/4 cup packed light or dark brown sugar about 5.25 oz / 150 g
  • 3 tablespoons unsalted butter melted and slightly cooled (1.5 oz / 42 g)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Method
 

  1. Heat your oven to 350°F (175°C). Set the unbaked pie crust into a pie dish. Evenly distribute the chopped pecans across the bottom of the crust.
  2. In a large bowl, beat together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt until the mixture is smooth. Then pour this filling over the pecans in the crust.
  3. Bake for 55 to 60 minutes, or until the center is only slightly wobbly while the edges have set and are firm. Place the pie on a wire rack and let it cool completely for at least 2 hours before you cut into it.