Go Back

Classic Southern Pecan Pie with Gooey Brown Sugar Filling

Southern pecan pie bakes in a flaky refrigerated crust with a gooey brown sugar and corn syrup filling. The pecan-studded center sets as the pie cools, while keeping a slight jiggle when it comes out of the oven.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
cooling 3 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated
For the filling
  • 3 eggs large
  • 1 cup light brown sugar packed
  • 1 cup light corn syrup
  • 0.25 cup unsalted butter melted and cooled slightly
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1.5 cup pecan halves

Equipment

  • 1 9-inch pie plate

Method
 

Prepare the crust
  1. Fit the pie crust into a 9-inch pie plate and crimp the edge.
Make the filling
  1. In a medium bowl, whisk the eggs and brown sugar until smooth, then whisk in the corn syrup, melted butter, vanilla, and salt; stir in the pecans.
Bake the pie
  1. Pour the filling into the crust and bake at 350°F for 50 to 60 minutes, until the edges are set and the center still has a slight jiggle; loosely cover the crust edge with foil if it browns too quickly.
Cool the pie
  1. Set the pie plate on a wire rack and cool for at least 3 hours before slicing so the filling can set.

Notes

For clean slices, let the pie cool for the full 3 hours before cutting. Refrigerate leftovers for 3 to 4 days; this pie can be frozen. A gluten-free refrigerated pie crust is a suitable swap if needed.