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Southern

Southern Pecan Pie

Toasting the pecans first is a small step that gives the pie a deeper, nuttier flavor. A splash of bourbon is optional — but y'all know it's nice.

Prep
20 min
Cook
1 hr
Total
1 hr 20 min
Makes
8 slices
Pecan pie with toasted pecans on a cake stand

My Sassy Southern Recipes

Southern Pecan Pie

Prep 20 min · Cook 1 hr · Total 1 hr 20 min · Makes 8 slices

Ingredients

8 slices
  • 19-inch unbaked deep-dish pie crust
  • 1 ½ cupspecan halves, toasted
  • 3large eggs
  • 1 cuplight corn syrup
  • ¾ cuppacked light brown sugar
  • 4 tbspunsalted butter, melted
  • 2 tspvanilla extract
  • 1 tbspbourbon (optional)
  • ¼ tspsalt

Instructions

  1. 1

    Heat oven to 350°F. Fit crust into a pie plate and chill while you make the filling.

  2. 2

    Whisk eggs, corn syrup, brown sugar, butter, vanilla, bourbon and salt until smooth.

  3. 3

    Scatter pecans in the crust and pour filling over.

  4. 4

    Bake on a sheet pan 55–65 minutes until the center is just set with a slight wobble (about 200°F). Tent with foil if browning too fast.

  5. 5

    Cool at least 3 hours before slicing.

Cooking notes

  • Cooling fully is what makes it slice cleanly.

Serving suggestions

Serve with whipped cream or vanilla ice cream.

Storage

Refrigerate covered up to 4 days.

Reheating

Serve chilled or at room temperature; warm a slice 15 seconds in the microwave if desired.

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