Southern Pecan Pie

Name: Southern Pecan Pie
Yield: 10
Cuisine: United States
Ingredients: Unbaked 9 in (23 cm) pie crust (store-bought or homemade) — 1; Large eggs — 3; Light corn syrup — 240 ml (1 cup); Light brown sugar — 150 g (3/4 cup); Unsalted butter, melted — 60 g (4 tbsp); Vanilla extract — 5 ml (1 tsp); Salt — 3 g (1/2 tsp); Pecan halves — 300 g (3 cups)

The Quirky Foodster Team

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Servings

Ingredients

Unbaked 9 in (23 cm) pie crust (store-bought or homemade) — 1
Large eggs — 3
Light corn syrup — 240 ml (1 cup)
Light brown sugar — 150 g (3/4 cup)
Unsalted butter, melted — 60 g (4 tbsp)
Vanilla extract — 5 ml (1 tsp)
Salt — 3 g (1/2 tsp)
Pecan halves — 300 g (3 cups)

Method

Preheat the oven to 180°C (350°F). Line the pie dish with the crust and crimp the edges.
In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla and salt until smooth.
Arrange the pecan halves in the pie crust, then pour the filling evenly over them — the pecans will rise to the top as it bakes.
Place the pie on a baking sheet to catch any drips and bake for 50–55 minutes until the centre is just set with a slight jiggle.
Cool completely on a wire rack, at least 2 hours, before slicing to allow the filling to set fully.

Introduction: Cultural Background Pecan pie is rooted in the American South, home to native pecan trees long used by Indigenous peoples.

Cultural Background: Cultural Background Pecan pie is rooted in the American South, home to native pecan trees long used by Indigenous peoples. The modern corn syrup-based filling became popular in the early 20th century after corn syrup manufacturers popularised the recipe, and it has since become an essential centrepiece of Thanksgiving and holiday tables across the United States.

Tips: Cover the crust edges with foil or a pie shield if they brown too quickly before the filling is set. Let the pie cool completely — it will continue to set as it cools and slices more cleanly.

Variations: Add 100 g dark chocolate chips to the filling for a chocolate pecan pie. Vegan version: replace the eggs with a flax-egg mixture and use a plant-based butter, checking the corn syrup and crust are free of animal products.

Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheating: Best served at room temperature; warm briefly in a low oven if desired, about 10 minutes at 150°C (300°F).

FAQs:

Q: How do I know when pecan pie is done?

A: The edges should be set while the centre still has a slight jiggle, similar to a set custard; it will firm up further as it cools.

Q: Can I use dark corn syrup instead of light?

A: Yes, dark corn syrup gives a deeper, more molasses-like flavour and darker colour.