Classic Southern Pecan Pie

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5 from 9 votes

Southern Pecan Pie with whole pecans, nestled in creamy pie filling

Prep Time5 mins

Cook Time1 hr

Blind Bake Shell15 mins

Total Time1 hr 20 mins

Course: Dessert

Cuisine: American, Louisiana, Southern

Servings: slices

Calories: 485kcal

Author: Anecia Hero

Equipment

9 inch pie plate
Thawed prepared pie crust

Ingredients

1 cup sugar
3 whole eggs , lightly beaten
1 cup Karo corn syrup , light
1¼ teaspoons vanilla extract
1½ cups pecan halves
1 prepared pie crust (pre-formed or "roll out" dough)
spray oil with flour for pie plate (optional)

Instructions

Prep the Crust

Preheat oven to 350ºF
Allow pie dough to come to room temperature
1 prepared pie crust
Roll pie crust into 9" inch pie plate; lightly spray plate with oil/flour (optional)
spray oil with flour for pie plate (optional)

Make the Pie Filling

In a large bowl, add eggs; beat lightly
3 whole eggs
Add sugar, karo syrup, vanilla; stir by hand
1 cup sugar, 1 cup Karo corn syrup, 1¼ teaspoons vanilla extract
Add pecan halves to sugar mixture; stir by hand
1½ cups pecan halves
Pour pecan/egg mixture into crust
Place pie plate directly on middle rack; bake for 50 - 70 minutes @350ºF; allow to cool for 2 hours
Test middle of pie with a knife for doneness; knife or fork may have a little pie filling on it, but not much; if not done, cook another 10 minutes, then re-check center for doneness.
Internal temperature should be 200ºF.
Allow to cool for two hours before slicing

Notes

8" or 9" Pie Dish:

The measurements for this pecan pie recipe are for a 9" pie dish. If you use an 8" pie crust, use ⅓ cup less of sugar, ⅓ cup less of Karo syrup; only 1 teaspoon vanilla, 3 eggs and 1 cup of pecans.

Be careful when you pour the mixture into the pie shell; you may have a little left over, but try not to get the pie too full or it will spill over and mess up your oven

I place a baking sheet on the lower rack to catch any spills

Eggs:

Use large eggs. If you use extra large eggs, use only 2 not 3.

Pecan Halves

If you want a "pretty" pie, you'll want to flip the pecan halves over so the top is showing; (I use a fork to do this); it doesn't take long and your pie comes out beautiful!

Pie crust

Traditional pecan pie crusts are not light and fluffy. If you want a firm, fluffy crust, I recommend you blind bake the empty shell at 350ºF for 20-25 minutes.

For easy clean up, you can spray the pie plate lightly with a spray oil that contains flour. This is optional, but it does make clean up easier.

You might want to place a ring of foil around the edges of the pie shell so the crust won't get too brown.

Nutrition