Pecan Pie Southern Classic (Printable)

Flaky crust with buttery pecans and a rich, gooey brown sugar custard filling.

# Ingredient List:

→ 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

# Directions:

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

# Expert Tips:

01 -
  • The filling is silky and slightly gooey in the center, exactly how it should be, without being undercooked or dry.
  • Your own homemade crust tastes nothing like store-bought—buttery, delicate, and worth every minute of chilling time.
  • This pie comes together in under two hours and impresses everyone, making you look like a pastry wizard.
02 -
  • The pie will continue to set as it cools, so resist the urge to cut into it while it's still warm—patience gives you clean, beautiful slices.
  • If your filling looks slightly underdone in the very center when you pull it out, that's exactly right; it will firm up and taste far better than an overbaked, dense filling.
03 -
  • Always use cold butter and ice water for the crust—warmth is the enemy of flakiness, so work quickly and chill often.
  • Don't skip cooling the pie completely before slicing; the filling needs time to set into that perfect gooey-but-structured texture that defines an excellent pecan pie.
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