Classic Southern Pecan Pie Recipe
Using a refrigerated pie crust, this Southern Pecan Pie requires only 6 ingredients and can be ready for the oven in 15 minutes. Serve with whipped cream or a scoop of your favorite ice cream.
Servings 8 slices
Cost $8.50
Utensils & Equipment
- 1 9-inch pie plate
- 1 wire cooling rack
- 1 wire whisk
- 1 spatula or spoon
- 1 large bowl
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 refrigerated pie crust at room temperature
- 4 cups pecans halves
- 2 cups light corn syrup dark, or a combination of corn syrups.
- 1 cup light brown sugar
- 1 Tbsp vanilla extract
- 4 eggs large
- 1/4 cup butter melted
Instructions
Prepare The Crust
- Remove the crust from the refrigerator and allow to sit at room temperature for 15-20 minutesor as directed on the box.
- Once the crust is at room temperature, place it in the pie plate. Crimp or flute the edge then REFRIGERATE UNTIL READY TO USE.
Preheat The Oven
- Preheat the oven to 350℉.
Prepare The Pecan Filling
- In large bowl whisk together the egg until they are completely blended.
- Whisk in the corn syrup, brown sugar, and vanilla extract until well blended.
- Measure 3 cups of the pecans and decide how small or large you want the pecans in the filling to be. You can chop them or leave them in halves.
- Gently mix the pecans into the liquid mixture..
Assemble The Pie
- Remove the pie plate from the refrigerator and pour the pecan filling into the crust. Use a spoon or spatula to make sure it is evenly packed.
- Arrange the remaining cup of pecan halves on top of the filling. Press them firmly into the filling.
Bake
- Bake the pie for 60-70 minutes at 350° or until the center is firmly set. The center should be slightly jiggly.
Cool
- Allow to sit on wire cooling rack until the pie plate is cool to the touch.