Pecan Pie Southern Classic (Print version)

Buttery crust filled with gooey pecan and brown sugar custard, a Southern dessert favorite.

# 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

# How-To Steps:

01 - Whisk flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Shape into disk, wrap, and chill at least 30 minutes.
02 - Set oven temperature to 350°F.
03 - On lightly floured surface, roll dough into 12-inch circle. Transfer to 9-inch pie dish, trim excess, and crimp edges.
04 - Whisk together brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until smooth.
05 - Fold pecans into filling mixture, then pour into prepared crust.
06 - Bake 50 to 55 minutes until center is set but slightly wobbly. Cover crust edges with foil if browning too quickly.
07 - Allow pie to cool completely on wire rack before slicing and serving.

# Tips from the pros:

01 -
  • The balance of salty crust and sweet filling hits every comfort note
  • It's easier than it looks but still impresses everyone at the table
02 -
  • Overbaking makes the filling grainy instead of silky smooth
  • Room temperature eggs incorporate much better into the filling
03 -
  • Toasting the pecans in a dry pan for 5 minutes first adds incredible depth
  • A pie shield or foil ring prevents the edges from getting too dark
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