Perfect Southern Pecan Pie
Perfect Southern pecan pie is rich and nutty, with a hint of sweetness. It's the perfect way to end a meal or for a special occasion.
Equipment
- Large rimmed baking sheet
- Non-stick aluminum foil
- Large mixing bowl
- Electric hand mixer
- Silicone Spatula
- Ladle
- wire cooling rack
Ingredients
- 2 Deep-Dish Pie Crusts frozen
- 3 cup Pecan Pieces toasted (see note 1)
- ½ cup Salted Butter room temperature
- 1 cup Light Brown Sugar
- 1 cup Dark Brown Sugar
- 1 cup Light Karo Syrup
- 1 cup Dark Karo Syrup
- 6 Large Eggs
- 1 tablespoon Vanilla Extract
Instructions
- Preheat oven to 450°F. Line a half sheet pan with nonstick aluminum foil and set aside until ready to use.
- Place room temperature butter in a large bowl and beat on medium speed with an electric hand mixer for two minutes until creamy.
- Next, add the light and dark brown sugars and beat for about two minutes until creamy.
- Then, add both Karo syrups and beat until the mixture is smooth.
- Next, add all six eggs and the vanilla extract and beat until everything is well incorporated. Use a rubber spatula to scrape down the bowl then mix it one last time to make sure everything was well incorporated.
- Place both frozen pie crusts on the pan and fill each one with 1 ½ cups of toasted pecans.
- Carefully ladle the filling over the toasted pecans, making sure not to overfill the pie shells. Please note, you will have a little bit of filling left over. If you do not, then you have overfilled your pie crusts.
- Bake at 450°F for 10 minutes. Without opening the oven, reduce the temperature to 350°F and bake for an additional 50 minutes. The filling should be set at the edges with only a slight jiggle in the center; it will firm further as it cools.
- Remove the pan from the oven and place on a wire rack. Leave the pies on the baking sheet until the pan is cool to the touch, then remove the pies from the pan and let them cool to room temperature on the wire rack. Once the pies have cooled, place each one in a gallon-size Ziploc freezer bag and place in the refrigerator overnight.2
Video
Tips/Notes
- To toast the pecan pieces, spread them in a single layer on a half-sheet pan and bake in a 350°F oven for 10 minutes. Allow them to cool before adding them to the filling.
- Refrigerate the cooled pies promptly, within 2 hours of baking. Store covered in the refrigerator for up to 3–4 days. For best quality, freeze tightly wrapped pies for up to 1–2 months. Thaw overnight in the refrigerator before serving.
Nutrition
Calories: 575kcalCarbohydrates: 76gProtein: 6gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 77mgSodium: 203mgPotassium: 172mgFiber: 2gSugar: 60gVitamin A: 278IUVitamin C: 0.2mgCalcium: 59mgIron: 2mg
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