Print

Classic Homemade Southern Pecan Pie

classic homemade southern pecan pie - featured image
Print Recipe

A simple and delicious Southern pecan pie recipe made from scratch with a flaky buttery crust and a rich, caramel-pecan filling. Perfect for holidays and gatherings.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/4 teaspoon salt
  • 1 teaspoon granulated sugar (optional)
  • 3 to 4 tablespoons ice water
  • 3 large eggs, room temperature
  • 1 cup (240ml) light corn syrup
  • 2 tablespoons dark molasses
  • 1 cup (200g) granulated sugar
  • 1/4 cup (55g) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups (150g) whole pecan halves, toasted lightly

Instructions

  1. Make the Pie Crust: In a medium bowl, combine 1 1/4 cups all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon sugar (if using). Add 1/2 cup cold, cubed unsalted butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. Slowly add 3 to 4 tablespoons of ice water, mixing gently until the dough just comes together. Don’t overwork it! Wrap the dough in plastic wrap and chill for at least 30 minutes.
  2. Preheat the Oven: Set your oven to 350°F (175°C) and position a rack in the lower third.
  3. Roll Out the Dough: Lightly flour your surface and rolling pin. Roll the chilled dough into a 12-inch (30 cm) circle, about 1/8 inch (3 mm) thick. Transfer to your 9-inch (23 cm) pie dish, pressing gently to fit. Trim excess dough and crimp the edges decoratively. If the dough tears, patch with a little extra dough.
  4. Toast the Pecans: Spread 1 1/2 cups pecan halves on a baking sheet. Toast in the oven for 5-7 minutes, until fragrant and lightly browned. Let cool slightly.
  5. Prepare the Filling: In a large bowl, whisk together 3 large eggs, 1 cup light corn syrup, 2 tablespoons dark molasses, 1 cup granulated sugar, 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth and glossy.
  6. Assemble the Pie: Arrange the toasted pecans evenly on the bottom of the pie crust. Pour the filling over the pecans, letting some float up around them.
  7. Bake: Place the pie on a baking sheet to catch any drips. Bake for 55-65 minutes, until the filling is set but still slightly jiggly in the center. The crust edges should be golden brown. If the edges brown too quickly, cover them loosely with foil after about 30 minutes.
  8. Cool and Serve: Let the pie cool completely on a wire rack (about 3 hours) before slicing. Serve at room temperature or lightly warmed.

Notes

Keep butter cold for a flaky crust. Don’t overmix dough to avoid toughness. Toast pecans for enhanced flavor. Use foil to protect crust edges from burning. Let pie cool at least 3 hours for best slicing. If filling bubbles over, it’s normal caramelizing magic. Use a timer to avoid overbaking.

Nutrition

Keywords: pecan pie, southern pecan pie, homemade pecan pie, pecan pie from scratch, easy pecan pie, holiday dessert, southern dessert

Find it online: https://lenatable.com/classic-homemade-southern-pecan-pie-recipe-easy-perfect-from-scratch/