Charming Rustic Southern Pecan Pie Recipe for Cozy Bakers

Southern pecan pie with its rich, caramel-like filling and buttery crust has been warming hearts across kitchen tables for generations.

Creamy pecans nestle into a golden, sugary base that melts in your mouth with each delectable bite.

This classic dessert carries the warmth of southern hospitality and comfort.

Bakers know the secret lies in selecting premium pecans and allowing the flavors to develop slowly.

Simple ingredients blend together to create a dessert that speaks of tradition and love.

The aroma of caramelized sugar and toasted nuts will draw everyone to the table.

One slice promises to transport you to a cozy southern porch on a lazy afternoon.

Savor every moment of this timeless sweet treat that celebrates the best of home baking.

Serve with Whipped Cream or Warmed

• Sweet Scoop Companion: Serve this warm pecan pie with a generous scoop of vanilla bean ice cream for a classic, creamy contrast that melts deliciously into the pie's rich, caramel-like filling.
• Whiskey Caramel Drizzle: Elevate the dessert by drizzling a homemade bourbon or whiskey caramel sauce over each slice, adding depth and a sophisticated Southern twist to the traditional recipe.
• Whipped Cream Elegance: Top each slice with freshly whipped cream sprinkled with toasted pecan pieces, creating a light, airy complement to the dense, sweet pie that looks as good as it tastes.
• Breakfast Remix: Transform leftover pie into a decadent morning treat by gently warming a slice and pairing it with strong black coffee, turning a dessert into an indulgent breakfast experience.

Store Covered at Room Temperature

• Store your Southern pecan pie in an airtight container in the refrigerator for up to 4 days, keeping the delicate crust crisp and preventing flavor absorption from other foods.
• Prepare the pie crust dough up to 3 days before baking and keep chilled in the refrigerator, allowing for stress-free advance preparation and time-saving meal planning.
• Wrap the fully cooled pie tightly in plastic wrap and aluminum foil, then freeze for maximum 2 months. Thaw overnight in the refrigerator before serving to maintain optimal texture and taste.
• Allow the pie to sit at room temperature for 30 minutes before serving, which enhances the flavors and helps the filling set perfectly, creating a more enjoyable dessert experience.

FAQs

• How do I prevent my pie crust from shrinking during prebaking?

Use pie weights or dried beans to keep the crust in place. Chill the dough before rolling and prebaking, and don’t stretch the dough when placing it in the pie dish. These steps help maintain the crust’s shape and prevent shrinkage.

• Why is it important to use cold butter when making pie dough?

Cold butter creates flaky layers in the crust. When cold butter pieces melt during baking, they create steam pockets that result in a light, tender, and flaky pastry texture. Keeping butter cold ensures the best pie crust quality.

• Can I make the pie dough ahead of time?

Yes, you can prepare the pie dough up to 3 days in advance. Wrap it tightly in plastic wrap and store in the refrigerator. This actually helps the gluten relax and makes the dough easier to roll out when you’re ready to bake.

• What's the best way to know if my pie crust is properly prebaked?

The crust should look dry and slightly golden around the edges. It won’t be completely brown, but it should lose its raw, pale appearance. This partial baking helps prevent a soggy bottom when you add the pie filling.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Calories: 445 kcal

Servings: 8

Pecan Pie Ingredient Checklist

• All-Purpose Flour: Provides structure and base for the tender, flaky pie shell with a neutral taste.
• Salt: Enhances flavor and balances the buttery richness of the crust.
• Unsalted Butter: Creates layers and delivers a rich, golden flavor with delicate, crisp texture.
• Ice Water: Helps bind ingredients without overworking the dough, ensuring a light and tender crust.

• Dark Corn Syrup: Delivers a deep, caramel-like sweetness and creates the signature glossy, gooey pie texture.
• Brown Sugar: Adds complex molasses undertones and helps create a rich, deep flavor profile.

• Eggs: Bind the filling and create a smooth, custard-like consistency that holds the pie together.
• Vanilla Extract: Provides warm, aromatic depth and complements the nutty pecan flavor.
• Pecans: Bring a buttery, crunchy texture and robust toasted flavor that defines the classic Southern pie.
• Salt: Balances the sweetness and intensifies the overall flavor complexity.
• Unsalted Butter: Adds richness and helps create a smooth, luxurious filling texture.

Tools That Help With a Classic Pecan Pie Finish

• Mixing bowl: Essential for combining flour, salt, and creating pie dough.
• Pastry cutter or fork: Perfect for cutting cold butter into flour for flaky texture.
• 9-inch pie dish: Ideal size for forming and baking the classic southern pecan pie.
• Rolling pin: Helps roll out dough evenly on a floured surface.
• Parchment paper: Prevents sticking during prebaking and helps with weight distribution.
• Pie weights: Keeps crust flat and prevents bubbling during initial baking.
• Measuring spoons: Accurate for adding tablespoons of ice water.
• Sharp knife: Useful for trimming pie crust edges.

How to Bake a Rich, Southern Pie from Scratch

• Create Flaky Pie Crust

Whip up a tender pie base by blending flour and salt, then gently crumble cold butter into the mix until it looks like rough sand. Slowly introduce icy water, stirring softly until the doughally comes together. Shape into a smooth disk, wrap snugly, and let it chill in the refrigerator for half an hour.

• Shape and Prepare Crust

Warm up the oven to a toasty 375F. Rescue your chilled dough and roll it out on a flour-dusted surface, draping it gracefully into a 9-inch pie dish. Trim the edges with flair and create a beautiful crimped border. Cover the crust with parchment paper, sprinkle in pie weights, and bake for 10 minutes to create a perfectly golden foundation. Gently remove the weights and let the crust cool and await its delicious filling.

Tips to Prevent Overbaking or Soggy Crust

• Prepare pie dough up to 3 days in advance and store in the refrigerator, wrapped tightly in plastic wrap, for stress-free baking.
• Ensure butter is ice-cold for the flakiest, most tender pie crust that practically melts in your mouth.
• Lightly toast pecans in a dry skillet before adding to the filling to enhance their nutty flavor and add extra depth to the pie.
• Swap traditional flour with a gluten-free all-purpose flour blend and add a pinch of xanthan gum to maintain the perfect crust texture.
• Replace butter with cold coconut oil, use a flax egg as a binder, and substitute corn syrup with maple syrup for a plant-based version that doesn't compromise on classic Southern sweetness.

Rustic Southern Pecan Pie Recipe

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4.9 from 28 reviews

• Total Time: 1 hour 15 minutes
• Yield: 9 1x

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Description

Indulgent Southern pecan pie combines sweet, buttery filling with crunchy pecans in a flaky crust. Nutty flavors and caramel-like texture will transport you to classic Southern comfort, making each slice a delightful culinary experience.

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Ingredients

Scale 1x2x3x

• 1 ½ cups (360 ml) pecan halves
• 3 large eggs
• 1 cup (240 ml) light corn syrup
• 1 cup (200 g) granulated sugar
• 1 ¼ cups (156 g) all-purpose flour
• ½ cup (113 g) cold unsalted butter (cubed)
• ½ tsp salt
• 4 tbsps (60 ml) ice water
• ½ cup (113 g) unsalted butter (melted)
• 1 tsp vanilla extract
• ¼ tsp salt

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Instructions

1. Pastry Preparation: Combine flour and salt, then cut cold butter into the mixture until it resembles coarse sand with pea-sized crumbs. Gradually add ice water, gently mixing until the dough coheres. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Crust Shaping: Preheat oven to 375F (190C). Roll out chilled dough on a floured surface, draping it smoothly into a 9-inch pie dish. Trim edges and create an elegant crimped border using fingertips.
3. Prebaking Foundation: Line the crust with parchment paper and fill with ceramic pie weights. Bake for 10 minutes to establish a crisp, stable base. Remove weights and parchment, allowing the crust to cool completely.
4. Pecan Filling Assembly: Whisk together corn syrup, eggs, sugar, vanilla, and salt until thoroughly combined. Fold in pecans, ensuring even distribution throughout the mixture.
5. Pie Composition: Pour the pecan filling into the cooled prebaked crust, spreading it evenly to reach all edges. Arrange additional whole pecans on top for a decorative finish.
6. Final Baking: Return the pie to the 375F (190C) oven and bake for 40-50 minutes. The filling should be slightly jiggly in the center but set around the edges, creating a classic Southern-style texture.
7. Cooling and Serving: Remove pie from the oven and allow to cool completely on a wire rack for at least 2 hours. This resting period helps the filling set perfectly, ensuring clean, beautiful slices when served.

Notes

Select High-Quality Ingredients: Choose fresh, whole pecans with a rich, buttery aroma for maximum flavor depth and crunch in your pie.

Prevent Soggy Crust Technique: Brush the prebaked crust with beaten egg white to create a moisture barrier, keeping the bottom layer crisp and preventing filling absorption.

Master Precise Temperature Control: Allow the pie to bake at a consistent 375F, using an oven thermometer to verify accurate heat distribution and prevent uneven browning or undercooking.

Adjust for Dietary Modifications: Swap traditional corn syrup with maple syrup or agave for a natural sweetener alternative, and use gluten-free flour blend to accommodate wheat-sensitive diners while maintaining the pie’s classic texture and taste.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 9
• Calories: 483
• Sugar: 42 g
• Sodium: 200 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 85 mg