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The Best Gooey Southern Pecan Pie with Buttery Crust

A close-up, tempting slice of pecan pie showing a flaky crust and rich, gooey filling topped with pecans.
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This recipe delivers the rich, sweet, and nutty flavor of a classic Southern pecan pie. You get a perfectly gooey filling nestled in a flaky, buttery crust, making it the ideal holiday dessert.

Ingredients

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  • 1 (9-inch) unbaked pie crust (use your favorite buttery crust recipe or store-bought)
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 3 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. Place your unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the granulated sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until well combined. This creates your gooey pecan pie filling base.
  3. Arrange the pecan halves evenly over the bottom of the pie crust.
  4. Carefully pour the filling mixture over the pecans in the crust.
  5. Bake for 50 to 60 minutes. The center should be mostly set, with only a slight jiggle remaining when gently moved. If the crust edges begin to brown too quickly, cover them loosely with foil.
  6. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. Cooling allows the filling to set properly.
  7. Serve this classic pecan pie with whipped cream or vanilla ice cream.

Notes

  • For a richer flavor, substitute 1/4 cup of the corn syrup with bourbon to make a bourbon pecan pie variation.
  • To ensure a flaky pie crust, keep all ingredients cold before assembly.
  • This pie tastes even better the next day, making it a great make ahead pie recipe for Thanksgiving.

Nutrition

Find it online: https://daisyrecipe.com/pecan-pie-best-gooey-southern-recipe/