Pecan Pie: A Sweet Southern Classic
There’s something undeniably comforting about a slice of homemade pecan pie. With its rich, gooey filling, toasted pecans, and perfectly buttery crust, this dessert has become a beloved staple in many households, especially during the holidays. Whether it’s your first time baking it or you’re perfecting your technique, this pecan pie recipe delivers that perfect balance of sweetness and crunch. It’s a showstopper on any dessert table, and once you take a bite, you’ll understand why it’s been a favorite for generations. Ready to dive into this Southern classic? Let’s get baking!
Ingredients :
• 1 unbaked 9-inch pie crust
• 1 cup light corn syrup
• 1 cup packed brown sugar
• 3 large eggs
• ½ cup melted butter
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ½ cups pecan halves
Directions :
1. Preheat oven to 350°F (175°C). In a large mixing bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth and well combined.
2. Stir in the pecan halves until evenly coated, then pour the mixture into the unbaked pie crust. Spread the pecans out evenly on top.
3. Bake for 50–60 minutes, or until the filling is set and slightly puffed, with a golden crust. If the crust starts to brown too quickly, cover the edges with foil halfway through baking.
4. Remove from oven and let cool completely before slicing. Serve at room temperature with whipped cream or a scoop of vanilla ice cream for a classic Southern touch.
