Decadent Southern Pecan Pie (Printable Version)

A Southern favorite with flaky crust and luscious pecan brown sugar filling.

# What You'll Need:

→ Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup unsalted butter, cold, cubed
05 - 3 to 4 tablespoons ice water

→ Filling

06 - 1 cup light brown sugar, packed
07 - 1 cup light corn syrup
08 - 1/2 cup unsalted butter, melted and cooled
09 - 3 large eggs
10 - 1 teaspoon pure vanilla extract
11 - 1/2 teaspoon salt
12 - 2 cups pecan halves

# Directions:

01 - Whisk flour, salt, and granulated sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs; gradually add ice water until dough forms. Shape into a disk, wrap, and refrigerate for at least 30 minutes.
02 - Preheat oven to 350°F. On a lightly floured surface, roll dough into a 12-inch circle. Fit dough into a 9-inch pie dish and trim excess. Crimp edges as desired.
03 - Whisk brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt in a large bowl until smooth. Fold in pecan halves evenly.
04 - Pour filling into prepared crust. Bake for 50 to 55 minutes until center is set but slightly wobbly; cover edges with foil if crust browns too quickly.
05 - Allow pie to cool completely on a wire rack prior to slicing and serving.

# Expert Advice:

01 -
  • The filling is silky and gooey without being runny, striking that perfect balance that somehow everyone expects but rarely gets right.
  • Your guests will swear you spent all day on this when you really didn't, which is basically the dream.
  • It's deeply satisfying to pull a golden, wobbling masterpiece from the oven and know you made it from scratch.
02 -
  • That slight wobble in the center when the pie comes out of the oven is your signal to stop; it will continue to set as it cools, and overbaking means a hard, cracked filling.
  • Toast your pecans in a dry skillet for five minutes before adding them if you want a deeper, more toasted flavor that transforms the whole pie.
03 -
  • Use a kitchen scale to measure your flour and butter if you have one; weight measurements are far more reliable than cups and deliver more consistent results.
  • If your corn syrup crystallizes in storage, microwave it gently for a few seconds to loosen it up before measuring.
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