This Classic Southern Pecan Pie checks all the boxes! It’s flaky and nutty with a subtle caramel flavor. Perfect for any special occasion!
Prep Time 10 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 8servings
Ingredients
1cuplight Karo syrup
3eggs(room temperature)
1cupsugar
2tablespoonsmelted butter
1teaspoonvanilla extract
1 ½cupspecans (halves or chopped)(6 ounces)
19-inch unbaked deep-dish pie crust
Instructions
Before You Start: (1) If using a frozen pie crust, be sure to allow the crust to thaw before filling and baking (2) have the eggs at room temperature, and (3) preheat the oven to 350°F.
In a medium mixing bowl, use a spoon to mix the corn syrup, eggs, sugar, butter, and vanilla.
Stir in pecans.
Place the unbaked pie crust on a baking sheet. Pour the filling into the pie crust.
Bake on the center rack of the oven for 60 to 70 minutes.
Cool for 2 hours on a wire rack before serving.
Serve plain or with a dollop of whipped cream.
Notes
You’ll know the pie is done baking when a thermometer inserted into the center reads at least 200°F and the center springs back when lightly touched.
When completely cooled, wrap the leftovers in plastic wrap or aluminum foil and store in the fridge for up to 4 days. May also be frozen, well wrapped in aluminum foil, for up to one month.
To reheat, thaw (if frozen) overnight. Warm in a 300°F oven for 10-15 minutes if desired.