Classic SOUTHERN PECAN PIE: 50 Min Bake

Oh, pull up a chair and let’s talk about pure Southern comfort! There’s just something about a perfectly baked SOUTHERN PECAN PIE that feels like a warm hug on a chilly evening, or a sweet shout-out to good times with family. You know, whenever the holidays roll around, or even just for a Tuesday that needs a little sparkle, this pie is my go-to. My Grandma Max, bless her heart, taught me this recipe when I was just knee-high to a grasshopper, and watching her fill that crust was like pure magic. It’s not fancy, but trust me, it’s the *real deal* and surprisingly easy to make right in your own kitchen!

Why You’ll Love This Classic SOUTHERN PECAN PIE

Seriously, this pie is a winner! Here’s why you’ll be making it again and again:

• That Classic Flavor: It hits all the right notes – sweet, nutty, buttery, and just downright delicious. Pure Southern goodness!
• Perfect Texture Combo: You get that wonderfully gooey, rich filling nestled inside a beautifully crisp, flaky crust. Heaven!
• Surprisingly Easy: Honestly, it looks way more complicated than it is. You can totally whip this up, even if you’re new to pie-making.
• Crowd-Pleaser Guaranteed: Whether it’s Thanksgiving, Christmas, or just a Saturday night, this pie disappears fast!
• Smells Amazing: The aroma filling your kitchen while it bakes? Pure joy and anticipation!

Ingredients for an Authentic SOUTHERN PECAN PIE

Alright, y’all, here’s what you’ll need to make this incredible SOUTHERN PECAN PIE. Don’t be intimidated by the list; it’s all pretty standard stuff that makes for pure pie heaven!

For the Pie Filling:

• 1 unbaked 9-inch pie crust. Now, you can totally use store-bought if you’re in a pinch, but my Buttery Flaky Pie Crust recipe is just dreamy if you have a little extra time!
• 1 cup light corn syrup – this is key for that classic gooey texture.
• 1/2 cup packed light brown sugar – gotta have that molasses goodness!
• 1/2 cup granulated sugar – for just the right amount of sweetness.
• 1/2 cup (which is 1 stick!) unsalted butter, melted. Using real butter makes all the difference, trust me.
• 1 teaspoon vanilla extract – a little splash goes a long way for flavor.
• 1/4 teaspoon salt – just to balance everything out.
• 3 large eggs, lightly beaten – makes the filling nice and rich.
• 1 1/2 cups pecan halves or pieces – use whichever you prefer! I love a mix!

Essential Equipment for Making SOUTHERN PECAN PIE

You don’t need a whole lot of fancy gadgets for a fantastic SOUTHERN PECAN PIE, but having these on hand makes the whole process a breeze!

• A sturdy 9-inch pie plate – glass or ceramic works great.
• A large mixing bowl for whisking up that glorious filling.
• A whisk – for getting everything nice and smooth.
• A measuring cup and spoons – for getting those ingredients just right.
• A butter knife or spatula for spreading filling if needed.
• A wire rack for cooling – patience is a virtue here!

How to Prepare Your Perfect SOUTHERN PECAN PIE

Alright, let’s get this amazing SOUTHERN PECAN PIE into the oven! Honestly, it’s simpler than you might think, and seeing that golden crust come out is just pure satisfaction. Follow these steps, and you’ll have a pie that’ll make everyone ask for seconds!

1. Get that oven hot! First things first, preheat your oven to 350°F (that’s 175°C). It needs to be nice and toasty before your pie has its turn. If you’re using my Buttery Flaky Pie Crust, make sure it’s ready to go in its pie plate.
2. Whip up the magic filling. Grab a big mixing bowl. Pour in your light corn syrup, then the packed light brown sugar and the granulated sugar. Add your melted butter – oh, that lovely smell! – and that teaspoon of vanilla extract. Give it all a good whisk until it’s all married together nicely.
3. Eggs go in! Now, gently whisk in those three large eggs, one at a time if you like, until it’s all smooth and looking like liquid gold. Don’t overbeat it now; we just want it combined. Oh, and don’t forget to whisk in that little pinch of salt – it really wakes up all the flavors!
4. Pecans, pecans, pecans! Time for the star players! Stir in your pecan halves or pieces. Make sure they’re all nestled in there and coated with that gorgeous filling mixture. I like to push some of the bigger ones towards the top so they show off nicely.
5. Fill ‘er up! Carefully pour that glorious pecan filling into your unbaked pie crust. Try to get an even layer of pecans. If any try to escape the crust, just gently coax them back in with a spoon.
6. Bake it ’til it’s beautiful. Pop that pie into the preheated oven. We’re looking at about 50 to 60 minutes. You’ll know it’s almost ready when the center is set but still has a *tiny* bit of a wobble when you gently shake the pan. If you notice the crust edges starting to get too dark before the filling is set, just grab some aluminum foil and loosely cover those edges. It’s a common little trick!
7. Patience, my dear! This is the hardest part – letting it cool. Take the pie out of the oven and put it on a wire rack. You absolutely *must* let it cool completely! This is super important because that gooey filling needs time to fully set up. If you slice it too soon, you’ll have a runny mess, and while it’ll still taste good, it won’t have that perfect sliceable texture. Trust me on this one!

Tips for the Best SOUTHERN PECAN PIE

Making a SOUTHERN PECAN PIE might seem straightforward, but a few little tricks can take yours from good to absolutely spectacular! I’ve learned a thing or two from watching Grandma Max, and these tips are my tried-and-true methods for getting that perfect pie every single time.

• Don’t Overbake! This is probably the biggest one. You want that center to be just barely set with a slight jiggle. It’ll continue to firm up as it cools. Bake it too long, and you risk it getting tough or even burning.
• Use Good Pecans: Fresh, good-quality pecans make a world of difference. If yours have been sitting around for a while, give them a quick toast in a dry skillet for a few minutes – it really wakes up their flavor!
• Let It Cool Completely: I know it’s the hardest part, but please! Letting your pecan pie cool on a wire rack for at least 2-3 hours (or even longer) is crucial for the filling to set properly. Slicing a warm pie means a runny filling, and nobody wants that!
• Shield Your Crust: If you see those beautiful crust edges getting too brown before the filling is set, just loosely cover them with strips of aluminum foil. It’s a little nudge to keep everything baking evenly.
• Room Temperature Eggs: Using eggs that aren’t ice cold helps them incorporate more smoothly into the filling mixture, leading to a more consistent texture. Just let them sit on the counter for about 30 minutes before you start mixing.

Ingredient Notes and Substitutions for Pecan Pie

Now, let’s chat a bit about some of these ingredients in our SOUTHERN PECAN PIE, because sometimes you might not have exactly what’s called for, or you just want to know *why* we use them. Don’t you worry, though; there are usually some great workarounds!

The star of the show, besides the pecans themselves, is that lovely corn syrup. It’s what gives our pie that signature rich, gooey texture and that beautiful sheen. It also helps prevent the sugars from crystallizing. If you’re curious about making it without corn syrup, I get it! It’s definitely a thing, and while it might change the texture just a *tiny* bit – think maybe a little less gooey and a bit more like a praline pie – it’s still totally delicious. You can try using maple syrup or even a mix of brown sugar and water, but follow a recipe specifically designed for that to be safe.

Serving and Storing Your SOUTHERN PECAN PIE

Now that you’ve made this masterpiece, how do you serve it up right? Honestly, a SOUTHERN PECAN PIE is pretty darn perfect all on its own, but a dollop of freshly whipped cream or a scoop of vanilla bean ice cream never hurt anyone! Seriously, my Grandma Max used to love a little spoonful of vanilla ice cream melting into a warm slice.

Got leftovers? Lucky you! Just cover the pie loosely with plastic wrap or foil and keep it at room temperature for a day or two. If you’ve got more than that, or if it’s super warm where you are, pop it in the fridge. It’ll keep well for up to 4 days. To reheat a slice, just pop it in a low oven (like 300°F) for about 10-15 minutes until it’s warm again. Enjoy every last bite!

Frequently Asked Questions about Pecan Pie

Got questions about this classic SOUTHERN PECAN PIE? I’ve got answers! Sometimes these old-fashioned recipes can have a trick or two up their sleeves, but don’t you worry, we’ll get you sorted.

Why is my pecan pie filling runny?

Oh, a runny pecan pie filling is usually because it just needed a little more time! The most common reasons are not baking it long enough, or slicing it before it’s had a chance to cool completely. That filling needs time to set up once it’s out of the oven!

Can I make a SOUTHERN PECAN PIE without corn syrup?

You sure can! While corn syrup gives it that classic gooeyness, you can totally make a delicious pecan pie without it. Lots of folks use maple syrup or even a mix of brown sugar and butter. It might change the texture a little, making it a bit more like a praline pie, but it’s still wonderfully tasty!

How do I know when my pecan pie is done baking?

This is a good one! Your SOUTHERN PECAN PIE is usually done when the crust is golden brown and the center is mostly set but still has a very slight jiggle. It shouldn’t look liquidy, but also not completely firm. It firms up as it cools, remember that!

Nutritional Information

Now, let’s talk numbers! Keep in mind these are just estimates for one slice of this amazing SOUTHERN PECAN PIE, and they can totally change based on how you make it, especially the crust. Enjoy it, though – some things are worth every bite!

• Serving Size: 1 slice
• Calories: About 450
• Fat: Around 28g
• Sugar: Roughly 45g
• Protein: About 5g
• Carbohydrates: Approximately 50g

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