Go Back

Classic Southern Pecan Pie with Brown Sugar Filling

Classic Southern pecan pie with brown sugar filling bakes in a flaky homemade crust until the edges are set and the center still wobbles slightly. Chill the pie before slicing for neat pieces with a rich, tender filling and crunchy pecans.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Resting and chilling 3 hours 45 minutes
Total Time 5 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Southern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 1.25 cups all-purpose flour
  • 0.25 tsp fine salt
  • 0.5 cup unsalted butter cold and cubed
  • 3 tbsp ice water 3-4 tablespoons
Make the filling
  • 1 cup light brown sugar packed
  • 0.75 cup light corn syrup
  • 3 eggs large
  • 4 tbsp salted butter melted and cooled
  • 1 tsp vanilla extract
  • 1.5 cups pecan halves

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet

Method
 

Make the crust
  1. Preheat the oven to 350°F with a rack in the lower third.
  2. Whisk the flour and salt in a medium bowl.
  3. Cut in the cold butter with a pastry cutter until the pieces are about pea-size.
  4. Drizzle in 3 tablespoons ice water and toss with a fork.
  5. Add up to 1 additional tablespoon just until the dough holds together when pinched.
  6. Gather the dough into a disk, wrap, and refrigerate for 30 minutes.
  7. Roll the dough between sheets of parchment into a 12-inch round.
  8. Fit it into a 9-inch pie plate and remove the parchment.
  9. Trim and crimp the edge, then refrigerate for 15 minutes.
Make the filling and bake
  1. Whisk the brown sugar, corn syrup, eggs, melted butter, and vanilla in a medium bowl until smooth.
  2. Stir in the pecans.
  3. Pour the filling into the chilled crust and set the pie on a rimmed baking sheet.
  4. Bake at 350°F for 50-60 minutes, loosely covering the crimped edge with foil if it browns too quickly, until the edges are set, the center still wobbles slightly, and the center registers about 200°F on an instant-read thermometer.
  5. Cool the pie on a wire rack for 2 hours, then refrigerate for at least 1 hour before slicing.
  6. Keep leftovers refrigerated.

Notes

For clean slices, let the pie cool and chill fully before cutting; the center should still wobble slightly when it comes out of the oven. Refrigerate leftovers for up to 4 days; freeze yes, tightly wrapped for up to 2 months. A gluten-free 1:1 flour blend can replace the all-purpose flour in the crust.