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Classic Southern Pecan Pie Recipe: Gooey Filling and Foolproof Crust

Close-up of a gooey slice of amazing pecan pie with a flaky crust, sitting on a white plate.
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Make the best homemade Pecan Pie with this classic Southern recipe. You get a rich, gooey filling and a flaky crust every time. This tried-and-true method is simple for home bakers and perfect for Thanksgiving or Christmas.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the granulated sugar and corn syrup until combined.
  3. Add the lightly beaten eggs, vanilla extract, and salt to the sugar mixture. Whisk until smooth.
  4. Stir in the melted butter until the filling is uniform.
  5. Arrange the 1 1/2 cups of pecan halves evenly over the bottom of the pie crust.
  6. Carefully pour the liquid filling mixture over the pecans in the crust.
  7. Arrange any extra pecan halves decoratively on top of the filling, if desired.
  8. Bake for 50 to 60 minutes. The center should be mostly set but still slightly jiggly when gently shaken.
  9. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. This cooling time is crucial for the gooey texture.

Notes

  • To prevent the crust edges from burning, cover them loosely with aluminum foil halfway through the baking time.
  • If you prefer a Bourbon Pecan Pie, substitute 2 tablespoons of the corn syrup with 2 tablespoons of good quality bourbon.
  • For a richer flavor, lightly toast the pecans before adding them to the crust.

Nutrition

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