Go Back

Southern Pecan Pie with Gooey Brown Sugar Filling

Southern pecan pie bakes in a flaky crust with a gooey brown sugar and corn syrup filling. The edges set and puff while the center keeps a slight wobble, then the pie cools for at least 3 hours before slicing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling 3 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 pie crust unbaked, 9-inch
Filling
  • 1 cup light brown sugar packed
  • 1 cup light corn syrup
  • 3 eggs large
  • 5 tbsp unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
  • 0.5 tsp fine salt
  • 1.5 cup pecan halves

Equipment

  • 1 9-inch pie plate

Method
 

Prepare the crust
  1. Heat the oven to 350°F.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edge.
Make the filling
  1. Whisk the brown sugar and corn syrup in a medium bowl until smooth.
  2. Whisk in the eggs, then the melted butter, vanilla, and salt.
  3. Stir in the pecans.
  4. Pour the filling into the crust.
  5. Bake for 55–65 minutes, loosely covering the crust edges with foil if they brown too quickly. The edges should look set and puffed, while the center still has a slight wobble.
  6. Cool the pie on a wire rack for at least 3 hours before slicing so the filling can set.

Notes

For clean slices, let the pie cool for at least 3 hours so the filling can set. Store covered in the refrigerator for up to 4 days; it can be frozen. For a gluten-free variation, use a gluten-free 9-inch pie crust.