Warm Pecan Pie Delight (Print View)

Classic Southern dessert featuring toasted pecans and buttery filling in a flaky crust, served warm.

# What You'll Need:

→ For the crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ For the filling

02 - 1 cup packed light brown sugar (220 g)
03 - 1 cup light corn syrup (240 ml)
04 - 4 tablespoons unsalted butter, melted and cooled (60 g)
05 - 3 large eggs
06 - 1 ½ teaspoons pure vanilla extract
07 - ½ teaspoon salt
08 - 2 cups pecan halves (200 g)

# Step-by-Step Directions:

01 - Preheat the oven to 350°F (175°C).
02 - Place the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired.
03 - In a large bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until smooth and fully combined.
04 - Fold pecan halves into the filling until evenly distributed.
05 - Pour the filling mixture into the prepared pie crust, spreading the pecans evenly.
06 - Bake the pie for 50 to 55 minutes, until the filling is set and slightly puffed but still has a gentle jiggle at the center. If crust edges brown too fast, cover them with aluminum foil.
07 - Remove from oven and allow to cool for at least 1 hour before serving warm.

# Expert Suggestions:

01 -
  • The filling sets up perfectly with that signature slight jiggle that means it's creamy inside, not rubbery.
  • Toasted pecans add a depth that makes every bite taste intentional, not just sweet.
  • It's one of those desserts that looks impressive but comes together with pantry staples and honest effort.
02 -
  • Don't skip cooling the melted butter before adding it to the eggs, or you'll end up with scrambled bits instead of a smooth filling.
  • That slight jiggle in the center is your friend—overbaking turns the filling firm and grainy instead of creamy and rich.
  • Toasting the pecans for 5 minutes at 350°F before mixing them in makes a noticeable difference in flavor and crunch.
03 -
  • Brush the bottom of your crust with a beaten egg white before adding the filling to help prevent sogginess.
  • Arrange a few pecan halves on top in a pattern before baking—it makes the pie look bakery-perfect without any extra effort.
  • If you're nervous about doneness, the internal temperature should reach about 200°F in the center when it's ready to come out.

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