Southern Pecan Pie

Name: Southern Pecan Pie
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 1 single pie crust, chilled; 3 eggs; 1 cup dark corn syrup; 1/2 cup packed brown sugar; 4 tbsp melted butter; 1 tbsp bourbon; 2 tsp vanilla extract; 1/2 tsp salt; 2 cups pecan halves

Desserts Freezer Friendly

A holiday standard with a set, gooey filling rather than a runny one, and a top layer of toasted pecans. Cutting the corn syrup with brown sugar and a splash of bourbon keeps it from tipping over into cloying.

Course: Desserts
Time: 1 hr 30 min
Servings: 8

Cooking Notes

Toast the pecans lightly before assembling if the recipe allows. Toasting deepens their flavor and keeps the nut layer from tasting flat against the very sweet filling.
Bake until the edges are set but the center still has a gentle wobble rather than waiting for the whole pie to become rigid. The filling firms considerably as it cools.
Let the pie cool fully before cutting. Warm pecan filling is loose and sticky, while a properly cooled pie gives cleaner slices and a better contrast between the nuts and custard.

Recipe Card

Southern Pecan Pie

By Gabriella

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Category: Desserts
Total Time: 1 hr 30 min
Difficulty: Intermediate

Servings: 8

Ingredients

1 single pie crust, chilled
3 eggs
1 cup dark corn syrup
1/2 cup packed brown sugar
4 tbsp melted butter
1 tbsp bourbon
2 tsp vanilla extract
1/2 tsp salt
2 cups pecan halves

Instructions

1
Fit the crust into a nine-inch pie plate, crimp the edge, and freeze it for twenty minutes while the oven heats to 350°F.
2
Whisk the eggs, corn syrup, brown sugar, melted butter, bourbon, vanilla, and salt until the sugar has dissolved and no streaks of egg remain.
3
Scatter the pecans over the chilled crust and pour the filling over them so they float into an even layer on top.
4
Bake fifty to sixty minutes, tenting with foil if the crust browns too fast, until the center is puffed and no longer sloshes.
5
Cool completely, at least three hours, so the filling sets firmly enough to slice.