Decadent Southern Pecan Pie (Printable)

A flaky crust filled with rich pecan halves and a buttery brown sugar custard filling.

# 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 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 - In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Gradually stir in ice water just until dough forms. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Set oven temperature to 350°F.
03 - On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim excess dough, and crimp edges as preferred.
04 - In a large bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla, and salt until smooth.
05 - Fold pecan halves into the filling mixture, then pour evenly into the crust.
06 - Bake for 50 to 55 minutes until the center is set but slightly wobbly. Cover edges with foil if crust browns too quickly.
07 - Allow pie to cool completely on a wire rack before slicing.

# Expert Tips:

01 -
  • The filling is impossibly rich and gooey while the crust stays buttery and flaky, creating a textural dream that won't disappoint.
  • Once you nail the technique, you'll make this pie for every gathering knowing it'll earn genuine compliments every single time.
02 -
  • A pie that looks underbaked in the center is actually perfect—it will continue to set as it cools, and overbaking leads to a rubbery, unpleasant filling.
  • Toasting the pecans in a dry skillet for about 5 minutes before adding them elevates the entire pie with a subtle, roasted depth you won't get any other way.
03 -
  • Keep your butter cubes in the freezer until the very last moment before cutting them into the flour—this creates the steam pockets that make for a truly flaky crust.
  • If your filling seems too thin after stirring in the pecans, let it rest for 5 minutes and it will thicken up slightly as the eggs begin to set.
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