Southern Pecan Pie Recipe
Classic pecan pie with a touch of Southern Comfort
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pie Crust
Filling
Method
Pie Crust
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the unsalted butter and mix until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough holds together without being sticky.
- 3
Chill the Dough
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Roll Out the Dough
On a floured surface, roll out the dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie plate, pressing it into the bottom and up the sides. Trim any excess.
- 5
Pre-bake the Crust
Preheat the oven to 350°F (175°C). Prick the bottom of the crust with a fork and bake for 10 minutes. Remove from oven and set aside.
Filling
- 6
Combine the Ingredients
In a mixing bowl, whisk together the brown sugar, corn syrup, large eggs, vanilla extract, Southern Comfort, and salt until smooth.
- 7
Add Pecans
Fold in the pecan halves to the mixture until evenly distributed.
- 8
Fill the Crust
Pour the filling into the pre-baked pie crust, spreading the pecans evenly over the top.
- 9
Bake the Pie
Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set and the top is golden brown. Check for doneness by inserting a knife in the center; it should come out clean.
- 10
Cool and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. Serve at room temperature or warmed, optionally with whipped cream.
