Southern Pecan Pie
In short: A buttery crust filled with a sweet, custardy mixture of eggs, brown sugar and corn syrup, crowned with toasted pecans and baked until just set. It takes about 1 h 40 min in total and makes 10 servings.
- Prep
- 30 min
- Cook
- 1 h 10 min
- Resting
- 1 h
- Total
- 1 h 40 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 510 kcal
Pecan pie is a Southern classic and a fixture on Thanksgiving and Christmas dessert tables across the country. The filling is a simple baked custard of eggs, sugar, butter and corn syrup, studded with toasted pecans that rise to form a crunchy top layer. Toasting the nuts and blind-baking the crust give a deeper nutty flavor and a crust that stays crisp under the filling.
Instructions
- Rub the butter into the flour, sugar and salt with your fingertips until the pieces are the size of peas. Add the ice water a tablespoon at a time until the dough holds together. Flatten, wrap and chill for 1 hour.
- Heat the oven to 190°C (375°F). Roll the dough into a 30 cm (12 in) circle, fit it into a 23 cm (9 in) pie plate, crimp the edge and prick the base with a fork. Chill for 15 minutes.
- Line the crust with parchment and fill with baking beans or rice. Bake for 15 minutes, remove the weights and bake 5 minutes more until pale gold. Lower the oven to 175°C (350°F).
- While the crust bakes, toast the pecans on a baking sheet for 7 to 8 minutes until fragrant. Cool them.
- Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla, salt and bourbon until smooth but not frothy.
- Scatter the pecans in the crust and pour the filling over them. They will rise to the top as the pie bakes.
- Bake for 45 to 50 minutes, until the edges are set and the center wobbles slightly when you nudge the pan. Shield the crust edge with foil if it browns too fast.
- Cool on a rack for at least 2 hours so the filling sets before you slice.
Tips
- If the center is very loose after 50 minutes, give it 5 more. It firms as it cools, but overbaking makes the filling curdle and crack.
- Maple syrup or golden syrup can replace the corn syrup in the same amount. A handful of chocolate chips scattered over the crust makes a chocolate pecan version.
Questions and answers
How far ahead can I make pecan pie?
Bake it up to 2 days ahead, cool it completely, then cover and refrigerate. It keeps for up to 4 days. Let it come to room temperature before serving. It also freezes well for 2 months.
Why is my pecan pie runny?
It was probably underbaked or sliced while warm. The center should wobble only slightly, and the pie needs at least 2 hours to cool and set.
Can I make pecan pie without corn syrup?
Yes. Maple syrup or golden syrup works in equal amounts, with a slightly different flavor and color. The pie sets the same way.
How long does it take to make Southern Pecan Pie?
About 1 h 40 min in total: 30 min of preparation and 1 h 10 min of cooking.
How many calories are in Southern Pecan Pie?
About 510 kcal per serving, with 6 g of protein, 53 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 510 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 53 g |
| Fat | 30 g |
| Fiber | 2 g |
| Sugar | 38 g |
| Sodium | 270 mg |
Estimated values, calculated from the ingredients.
