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Classic Southern Pecan Pie

Classic Southern pecan pie has a flaky homemade crust and a smooth, rich filling studded with pecan halves. Chill the crust, bake the pie until the edges are set and the center jiggles slightly, then let it cool so the filling can set.
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Prep Time 25 minutes
Cook Time 1 hour
Chilling and cooling 3 hours 30 minutes
Total Time 4 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 605
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 1.25 cup all-purpose flour
  • 0.5 tsp salt
  • 0.5 cup unsalted butter cold, cut into cubes
  • 3 tbsp ice water to 5
For the filling
  • 3 eggs large
  • 1 cup light corn syrup
  • 1 cup light brown sugar packed
  • 0.33 cup unsalted butter melted and cooled
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1.5 cup pecan halves

Equipment

  • 1 9-inch pie plate

Method
 

Make the crust
  1. In a medium bowl, whisk together the flour and salt.
  2. Cut in the cold butter with a pastry blender or your fingertips until the pieces are pea-size.
  3. Stir in 3 tablespoons ice water, then add more, 1 tablespoon at a time, just until the dough holds together when pressed.
  4. Shape the dough into a disk, wrap it, and refrigerate for 30 minutes.
  5. On a lightly floured surface, roll the dough into a 12-inch round.
  6. Fit the dough into a 9-inch pie plate.
  7. Trim and crimp the edges.
Make the filling and bake
  1. Heat the oven to 350°F and place a rack in the lower third.
  2. In a large bowl, whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
  3. Stir in the pecans.
  4. Pour the filling into the unbaked crust.
  5. Bake for 55 to 65 minutes, loosely covering the crust edge with foil if it browns too quickly; the edges should be set and the center should jiggle slightly.
  6. Cool the pie on a wire rack for at least 3 hours before slicing so the filling can set.

Notes

For clean slices, let the pie cool fully so the filling sets. Refrigerate covered for 3 to 4 days; freezer: yes, wrap tightly and freeze for up to 2 months. For a gluten-free option, use a 1:1 gluten-free flour blend in the crust.