Southern Pecan Pie Recipe

Preheat and prepare crust

Preheat oven to 350°F (175°C). Fit the prepared 9-inch pie crust into a 9-inch pie pan if not already fitted. Trim and crimp edges as desired. Chill in refrigerator while you make the filling.

Melt butter and combine sugars

In a small saucepan over low heat, melt 1/2 cup unsalted butter just until liquefied. Remove from heat and whisk in 3/4 cup granulated sugar, 1 cup light corn syrup, and 1/2 cup packed light brown sugar until smooth and sugar begins to dissolve.

Mix eggs and flavorings

In a medium bowl, beat 3 large eggs lightly. Add the slightly cooled sugar-butter-corn syrup mixture to the eggs in a steady stream while whisking to temper the eggs. Stir in 2 tsp vanilla extract, 1/4 tsp kosher salt, and 1 tablespoon all-purpose flour; mix until fully combined and glossy.

Assemble pie

Arrange 2 cups pecan halves evenly in the chilled pie crust. Pour the filling mixture over the pecans, gently tapping the pan on the counter to level the filling and remove air bubbles. If desired, reserve a few pecans to decorate the top.

Bake

Place the pie on the center rack of the preheated oven. Bake at 350°F (175°C) for 50–60 minutes. The pie is done when the filling is set but still slightly jiggly in the center (it will firm up as it cools) and the crust and nuts are golden brown. If the crust browns too quickly, tent edges with foil after 25–30 minutes.

Cool

Remove pie from oven and place on a wire rack. Allow to cool at room temperature for at least 2 hours (ideally 3 hours) to let the filling fully set before slicing.

Store

Leftovers can be kept covered at room temperature for one day or refrigerated for up to 4 days. Bring to room temperature or warm gently before serving, if preferred.

Scoop vanilla ice cream (optional) and place on top of or beside each slice of pecan pie. Serve immediately so the contrast between warm pie and cold ice cream is preserved.