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Classic Southern Gooey Pecan Pie

Close-up of a rich, gooey slice of pecan pie showing the caramelized filling and whole pecans on top.
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A straightforward recipe for a traditional Southern pecan pie featuring a rich, gooey filling and a flaky crust, made without corn syrup.

Ingredients

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  • 1 (9-inch) unbaked pie crust
  • 1 cup granulated sugar
  • 1 cup light corn syrup substitute (like maple syrup or brown rice syrup)
  • 4 tablespoons unsalted butter, melted
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Place the unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the sugar, corn syrup substitute, melted butter, eggs, vanilla extract, and salt until well combined.
  3. Pour the filling mixture into the unbaked pie shell.
  4. Arrange the pecan halves evenly over the top of the filling. You can press them slightly into the liquid.
  5. Bake for 50 to 60 minutes. The center should be mostly set but still have a slight jiggle when gently shaken.
  6. If the crust edges begin to brown too quickly, cover them loosely with aluminum foil strips.
  7. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.

Notes

  • For a bourbon variation, add 2 tablespoons of bourbon to the filling mixture.
  • To prevent a soggy bottom, bake the pie on the lowest rack position in your oven for the first 30 minutes.
  • If you prefer a darker, more caramelized flavor, use dark brown sugar instead of granulated sugar.

Nutrition

Find it online: https://tastytribune.com/best-pecan-pie-amazing-secret-tip/