Classic Southern Pecan Pie
This classic Southern pecan pie is loaded with pecans and a rich, caramel-like filling made with light and dark corn syrup, honey, and brown sugar, baked in a flaky, buttery crust. A Thanksgiving favorite that's easy to make a day ahead.
Servings: 8
Calories: 585kcal
Ingredients
- ½ cup light corn syrup
- ½ cup dark corn syrup
- 2 tablespoons honey
- ¼ cup brown sugar
- 3 eggs beaten
- 1 ½ teaspoons vanilla
- ½ teaspoon salt
- 4 tablespoons melted butter cooled
- 2 ½ cups chopped pecans plus 1 cup pecan halves for topping (optional)
- 1 refrigerated pie crust or homemade crust or frozen deep-dish pie shell
Instructions
- Adjust the oven rack to the lower third of the oven and preheat to 375°F.
- Fit the pie crust into a 9-inch pie dish. If using homemade dough, roll it into a 12-inch circle first. Trim the edges to leave about 1 inch of overhang, fold the overhang under, and crimp the edges.
- In a medium bowl, whisk together the light corn syrup, dark corn syrup, honey, brown sugar, eggs, vanilla, salt, and melted butter by hand until well mixed and slightly frothy.
- Spread the chopped pecans evenly in the crust, then slowly pour the filling over the pecans. If desired, arrange the pecan halves on top in circles.
- Bake for 40 to 50 minutes, until the edges are puffed and set, the center has a slight jiggle, and the center reaches 200°F on an instant-read thermometer. Start checking at 30 minutes, and cover the crust edges or the top loosely with foil if they brown too quickly.
- Cool the pie on a wire rack for at least 2 hours before slicing.
Notes
- Par-baking (optional): For a crisper bottom crust, prick the crust with a fork, line it with parchment and pie weights, and bake at 375°F for 10 to 12 minutes. Remove the weights, then fill and bake as directed.
- Frozen pie shells: Use a deep-dish shell, and bake it on a baking sheet preheated on the lower rack.
- Gooier filling: This pie is heavy on the nuts. Reduce the chopped pecans by ½ to 1 cup for more filling in each bite.
- Variations: Add 2 tablespoons of bourbon to the filling, scatter ½ cup of chocolate chips over the pecans, or swap both corn syrups for 1 cup of pure maple syrup.
- Storage: Cover and refrigerate for up to 4 days, or wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
Nutrition
Calories: 585kcal | Carbohydrates: 57g | Protein: 6g | Fat: 39g | Sugar: 32g