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Classic Southern Pecan Pie Recipe for a Gooey Holiday Dessert

Close-up of a gooey slice of pecan pie showing the rich filling and whole pecans on top.
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Follow this straightforward recipe to make a classic Southern Pecan Pie with a rich, gooey filling and a flaky crust. This foolproof method delivers authentic flavor perfect for Thanksgiving or Christmas gatherings.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 3 large eggs, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the granulated sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until the mixture is smooth.
  3. Arrange the pecan halves evenly over the bottom of the pie crust.
  4. Carefully pour the liquid filling mixture over the pecans in the crust.
  5. Bake for 50 to 60 minutes. The center should be mostly set but still slightly jiggly when gently shaken. A knife inserted near the edge should come out clean.
  6. Cool the pie completely on a wire rack for at least 3 hours before slicing. This cooling time is essential for the filling to set properly.
  7. Slice and serve this **gooey pecan pie** as your favorite **Thanksgiving dessert recipe**.

Notes

  • To prevent a soggy bottom, place the pie plate on the lower-middle rack of the oven during baking.
  • If the crust edges start to brown too quickly, cover them loosely with aluminum foil halfway through baking.
  • For a slight flavor variation, substitute 1/4 cup of the corn syrup with bourbon to make a **bourbon pecan pie**.

Nutrition

Find it online: https://dishicious.com/gooey-pecan-pie-classic-southern-recipe/