Pecan Pie Southern Classic (Printer-Friendly)

Flaky buttery crust filled with a rich blend of pecans and brown sugar custard.

# 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 and cubed
05 - 3 to 4 tablespoons ice water

→ Filling

06 - 1 cup packed light brown sugar
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 Make:

01 - Combine flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough forms. Shape into disk, wrap, and chill for at least 30 minutes.
02 - Set oven temperature to 350°F (175°C).
03 - On lightly floured surface, roll dough into 12-inch circle. Fit into 9-inch pie dish and trim edges. Crimp edges as desired.
04 - Whisk brown sugar, corn syrup, melted butter, eggs, vanilla, and salt in a large bowl until smooth.
05 - Stir pecan halves into filling mixture, then pour evenly into prepared crust.
06 - Bake for 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 a wire rack before slicing and serving.

# Expert Tips:

01 -
  • The filling strikes that perfect balance between gooey and set, so every bite feels both luxurious and structured.
  • A homemade crust changes everything—store-bought just doesn't compare once you taste the real thing.
  • It's Southern comfort that looks far more impressive than the actual effort required.
02 -
  • A slightly wobbly center when you remove the pie from the oven is exactly right—it will firm up as it cools, and you want that tender, gooey texture rather than a dense, overbaked filling.
  • Toasting the pecans in a dry skillet for a few minutes before adding them to the filling deepens their flavor in a way that feels subtle but unmistakable.
  • The crust will be easier to work with if you let it warm up for just 5 minutes on the counter before rolling, especially if your kitchen is cold.
03 -
  • If your kitchen runs warm, stick the measuring cups and mixing bowls in the freezer for 10 minutes before making the crust—cold tools mean cold dough.
  • Brown sugar can clump in storage; if yours has hardened, gently break it apart or microwave it for 10 seconds before measuring.
  • Some bakers like to brush the bottom of the unbaked crust with a raw egg white to create a seal that prevents sogginess—optional but worth trying.
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