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Classic Gooey Pecan Pie with Buttery Flaky Crust

A close-up, gooey slice of pecan pie showing the rich filling and whole pecans on top, served on a white plate.
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Make a traditional Southern pecan pie with a rich, gooey filling and a homemade buttery flaky crust. This recipe is reliable for holiday gatherings.

Ingredients

Scale
  • 1 recipe for a 9-inch pie crust (store-bought or homemade)
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves (plus extra for topping if desired)

Instructions

  1. Prepare your 9-inch pie crust and place it in a pie plate. Crimp the edges. Chill the crust while you prepare the filling.
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. In a medium bowl, whisk together the granulated sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until fully combined.
  4. Arrange the pecan halves evenly across the bottom of the chilled pie crust.
  5. Carefully pour the liquid filling mixture over the pecans in the crust.
  6. Bake the pie for 50 to 60 minutes. The center should be mostly set but still slightly jiggly. If the crust edges brown too quickly, cover them loosely with foil.
  7. Remove the pie from the oven and let it cool completely on a wire rack before slicing. This allows the filling to set properly.

Notes

  • For a make-ahead option, bake the pie completely, cool it, cover it loosely, and refrigerate for up to 3 days. Bring to room temperature for 30 minutes before serving.
  • If you want a deeper flavor, use dark corn syrup instead of light corn syrup.
  • This recipe yields a classic, rich pecan pie, a perfect addition to your Thanksgiving pie selection.

Nutrition

Find it online: https://hearthbite.com/classic-pecan-pie-gooey-slices/