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Classic Gooey Southern Pecan Pie with Buttery Flaky Crust

A close-up of a rich, gooey slice of pecan pie showing the filling and whole pecans on top.
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Make the best homemade pecan pie with this classic Southern recipe. You get a rich, gooey caramel filling loaded with pecans inside a perfectly flaky, buttery crust. This recipe ensures a reliable, crowd-pleasing holiday dessert.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust (use your favorite flaky pie crust recipe)
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 3 large eggs, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves (plus extra for topping if desired)

Instructions

  1. Preheat your oven to 350 degrees F. Place your unbaked pie crust into a 9-inch pie plate. Set aside.
  2. In a medium bowl, whisk together the granulated sugar and corn syrup until combined.
  3. Add the lightly beaten eggs, melted butter, vanilla extract, and salt to the sugar mixture. Whisk until the filling is smooth and uniform.
  4. Arrange the pecan halves in a single layer across the bottom of the prepared pie crust.
  5. Carefully pour the liquid filling mixture over the pecans in the crust. The pecans may float slightly; this is normal.
  6. Bake for 50 to 60 minutes. The center should be mostly set, with only a slight jiggle remaining when gently shaken. If the crust edges brown too quickly, cover them loosely with aluminum foil after about 30 minutes.
  7. Remove the pie from the oven and place it on a wire rack to cool completely. The filling will continue to set as it cools. This usually takes at least 3 to 4 hours.
  8. Slice and serve this classic Southern pecan pie, perhaps with a dollop of whipped cream.

Notes

  • For a richer flavor, substitute 1/4 cup of the corn syrup with bourbon to make a bourbon pecan pie.
  • To achieve the best flaky pie crust, keep all ingredients cold before mixing and avoid overworking the dough.
  • If you want a guaranteed gooey pecan pie filling, do not overbake. A slight wobble in the center when you remove it is the key to that desired texture.

Nutrition

Find it online: https://cookerycommand.com/pecan-pie-classic-gooey-southern-recipe/