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Classic Southern Gooey Pecan Pie Recipe

Close-up of a gooey slice of homemade pecan pie with a flaky crust on a white plate.
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You get the most authentic Southern Pecan Pie when you use pantry staples and clear instructions designed for home bakers. This recipe yields a rich, sweet, and nutty dessert with a gooey filling nestled in a flaky crust, perfect for holiday gatherings.

Ingredients

Scale
  • 1 (9-inch) unbaked flaky pie crust
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 3 large eggs, lightly beaten
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350 degrees F. Place your unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the granulated sugar and light corn syrup until combined.
  3. Add the lightly beaten eggs, melted butter, vanilla extract, and salt to the sugar mixture. Whisk until the filling is smooth.
  4. Stir in the pecan halves until they are evenly coated with the filling mixture.
  5. Pour the entire pecan filling mixture into the unbaked pie crust.
  6. Bake for 50 to 60 minutes. The center should be mostly set but still slightly jiggly when gently shaken. The top should be golden brown.
  7. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. This cooling time is key for the gooey texture to set properly.
  8. Serve this traditional pecan pie at room temperature or slightly warm.

Notes

  • For a richer flavor, you can toast the pecan halves lightly in a dry skillet for 5 minutes before adding them to the filling.
  • If you want a bourbon pecan pie, substitute 2 tablespoons of the corn syrup with 2 tablespoons of good quality bourbon.
  • To prevent the crust edges from browning too quickly, cover them loosely with aluminum foil halfway through the baking time.

Nutrition

Find it online: https://mdlatdmm.com/classic-southern-gooey-pecan-pie-recipe/