Classic Southern Pecan Pie

Ingredients

Instructions

0 of 7 steps complete

1. 1Heat the oven to 350°F. Fit the pie crust into a 9-inch pie plate, crimp the edges and refrigerate while you make the filling. Toast the pecans on a dry sheet pan for 6–8 minutes until fragrant — toasting keeps them crisp in the filling.
2. 2Whisk the eggs in a large bowl until smooth, then whisk in the corn syrup, brown sugar, melted butter, vanilla, salt and flour until fully combined and glossy.
3. 3Scatter 1½ cups of the toasted pecans evenly over the bottom of the chilled crust, then pour the filling over them.
4. 4Arrange the remaining ½ cup of pecan halves decoratively on top — they float to the surface as the pie bakes.
5. 5Bake on the center rack for 55–65 minutes. The pie is done when the edges are set and puffed and the center jiggles slightly like gelatin when nudged — it will firm up as it cools. If the crust browns too quickly, shield the edges with foil after 30 minutes.
6. 6Cool completely on a wire rack, at least 3–4 hours, before slicing. Cutting a warm pecan pie gives you runny slices; patience gives you clean wedges.
7. 7Serve at room temperature or slightly warmed with whipped cream. Store covered at room temperature for 1 day or refrigerate up to 4 days.