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Southern Pecan Pie with Brown Sugar and Toasted Pecans

Southern pecan pie is filled with brown sugar, light corn syrup, and toasted pecans for a rich, nutty center beneath a flaky refrigerated crust. Bake until the edges are set and the center still jiggles slightly, then cool before slicing.
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Prep Time 15 minutes
Cook Time 1 hour 3 minutes
cooling 3 hours
Total Time 4 hours 18 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated
For the filling
  • 1.5 cup pecans halves
  • 1 cup brown sugar light, packed
  • 1 cup corn syrup light
  • 3 eggs large
  • 5 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

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

Method
 

Prepare the crust
  1. Preheat the oven to 350°F.
  2. Unroll the pie crust and fit it into a 9-inch pie plate; crimp the edges.
Make and bake the pie
  1. Spread the pecan halves on a rimmed baking sheet and toast for 7 to 9 minutes, until fragrant.
  2. Let the toasted pecans cool slightly.
  3. In a medium bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until smooth.
  4. Arrange the toasted pecans in the crust and pour the filling over them.
  5. Set the pie plate on the baking sheet and bake for 50 to 60 minutes, until the edges are set, the center jiggles slightly, and a thermometer inserted in the center reads at least 160°F; loosely cover the crust edges with foil if they brown too quickly.
  6. Cool the pie on a rack for at least 3 hours before slicing.

Notes

For clean slices, let the pie cool for at least 3 hours before cutting. Refrigerate leftovers for 3 to 4 days; the pie can be frozen for up to 2 months. For a gluten-free option, use a gluten-free refrigerated pie crust.