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Classic Southern Pecan Pie With Brown Sugar Filling – Homemade Recipe

Southern pecan pie recipe made from scratch with a flaky homemade crust and a rich brown sugar filling. The pecans sit in a glossy corn syrup filling that sets at the edges while the center stays slightly jiggly.
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Prep Time 25 minutes
Cook Time 1 hour
Chilling and cooling 3 hours 30 minutes
Total Time 4 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.25 cup all-purpose flour
  • 1 tsp salt fine, divided
  • 0.33 cup vegetable shortening chilled
  • 3 tbsp water ice water; add more 1 tablespoon at a time, up to 5 tablespoons total
For the filling
  • 2 cup pecan halves
  • 1 cup light corn syrup
  • 1 cup light brown sugar packed
  • 3 eggs large
  • 4 tbsp unsalted butter melted and cooled
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch pie plate

Method
 

Make the crust
  1. In a medium bowl, whisk together the flour and 1/2 teaspoon of the salt.
  2. Cut in the chilled shortening with a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
  3. Sprinkle in 3 tablespoons ice water and toss with a fork; add more water, 1 tablespoon at a time, just until the dough holds together when pressed.
  4. Shape the dough into a disk, wrap it, and refrigerate for 30 minutes.
  5. Roll the dough into a 12-inch round and fit it into a 9-inch pie plate.
  6. Trim and crimp the edge.
Fill and bake
  1. Heat the oven to 350°F with a rack in the lower third.
  2. Arrange the pecan halves evenly in the pie shell.
  3. In a medium bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla, and remaining 1/2 teaspoon salt.
  4. Pour the mixture over the pecans.
  5. Bake for 55 to 65 minutes, covering the crust edge with foil after 30 minutes if it is browning too quickly; the edges should be set and the center should jiggle slightly when the pie is gently shaken.
  6. Cool the pie on a wire rack for at least 3 hours before slicing.

Notes

For the cleanest slices, let the pie cool for at least 3 hours before cutting. Refrigerate covered for 3 to 4 days; it can be frozen. For a gluten-free variation, use a gluten-free flour blend in the crust.