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Southern Pecan Pie With Brown Sugar And Toasted Pecans – Homemade Recipe

Southern pecan pie gets its rich filling from brown sugar, light corn syrup, and toasted pecans baked in a homemade crust. The center stays slightly jiggly when it comes out of the oven and sets as the pie cools.
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Prep Time 20 minutes
Cook Time 59 minutes
Chilling and cooling 3 hours 30 minutes
Total Time 4 hours 49 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 581
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 1.25 cup all-purpose flour
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter cold and cut into cubes
  • 3 tbsp ice water to 4 tablespoons
For the filling
  • 1.5 cup pecans halves
  • 3 eggs large
  • 1 cup light brown sugar packed
  • 0.75 cup light corn syrup
  • 4 tbsp unsalted butter melted and cooled slightly
  • 1 tsp vanilla extract
  • 0.25 tsp kosher salt

Equipment

  • 1 9-inch pie plate

Method
 

Make the crust
  1. Whisk the all-purpose flour and kosher salt in a medium bowl.
  2. Cut in the cold butter with a pastry cutter or your fingertips until the mixture has pea-size pieces.
  3. Stir in 3 tablespoons of ice water, adding the remaining tablespoon as needed, just until the dough holds together when pressed.
  4. Shape the dough into a disk and wrap it.
  5. Refrigerate the wrapped dough for 30 minutes.
Prepare the filling
  1. Toast the pecan halves in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
  2. Transfer the pecans to a plate to cool.
Assemble and bake
  1. Roll the chilled dough between sheets of parchment into a 12-inch round.
  2. Fit the dough into a 9-inch pie plate and crimp the edges.
  3. Preheat the oven to 350°F.
  4. Whisk the eggs and packed light brown sugar in a large bowl until smooth.
  5. Whisk in the light corn syrup, melted butter, vanilla extract, and kosher salt.
  6. Stir in the cooled pecans.
  7. Pour the filling into the crust.
  8. Bake for 50 to 60 minutes, covering the crust edge loosely with foil if it browns too quickly, until the edges are set and the center jiggles slightly when gently shaken.
  9. Cool the pie on a wire rack for at least 3 hours before slicing.

Notes

For a tender crust, handle the dough only until it holds together. Refrigerate leftovers for 3 to 4 days; the pie can be frozen. For a gluten-free option, use a 1:1 gluten-free flour blend in the crust.