Classic Southern Pecan Pie with Brown Sugar
You'll love this pecan pie because brown sugar adds deep caramel warmth and a two-stage bake guarantees a perfectly set filling without a burnt crust. It slices cleanly, tastes complex, and becomes the dessert everyone asks you to bring back.
Ingredients
- 1 unbaked pie crust 9-inch
- 3 large eggs beaten
- 1 cup 240 ml light corn syrup
- 2 tablespoons 30 g unsalted butter, melted
- 1 cup 220 g packed light brown sugar
- 1 teaspoon vanilla extract
- 1½ cups 180 g chopped pecans
Instructions
- Roll out the pie crust and place it in a greased 9-inch pie pan. Let it rest at room temperature.
- In a large bowl, whisk together eggs, corn syrup, melted butter, brown sugar, and vanilla until smooth.
- Stir in the chopped pecans until evenly distributed.
- Pour the filling into the crust and spread the pecans evenly.
- Bake uncovered at 350°F (175°C) for 30 minutes until the edges puff and the center jiggles slightly.
- Remove the pie, cover the crust edges with foil, and return to the oven for 20-30 minutes until the center is firm with only a slight wobble.
- Cool the pie completely at room temperature for at least 2-3 hours before slicing.
Notes
- Toast pecans in a dry skillet for 2-3 minutes before chopping for deeper flavor.
- Use real vanilla extract, not imitation, for the best taste.
- Bake the pie a day ahead; it slices cleaner and flavors meld overnight.
- Add ¼ teaspoon fine sea salt to the filling to amplify sweetness and nuttiness.