If fall had a fragrance, it would smell like butter, toasted pecans, and the faint panic of trying not to overbake dessert while guests are already walking up the driveway. Enter: Pecan Pie.
It’s gooey, glossy, and the definition of “just one more bite.” This is the kind of pie that never gets trendy because it doesn’t need to. It’s pure Southern swagger — sweet, golden, and proud of it.
About the Crust
Make it from scratch or unwrap it from a box — we support both life choices. Trader Joe’s Pie Crust works like a dream, but if you’re ready to show off, the Pretty Together Vodka Pie Crust will give you that perfect flaky bite.
Pretty Together Tip
Brush the top with a dab of corn syrup before baking for that perfect glossy magazine-cover finish.
Pecan Pie: Southern Charm in a Crust
Ingredients
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1 cup sugar
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Dash of salt
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¾ cup light corn syrup
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¾ cup dark corn syrup
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4 whole eggs
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1 egg yolk
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½ stick (4 tbsp) butter
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3 teaspoons vanilla extract
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½ cup chopped pecans
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Pecan halves (enough to cover the top beautifully — you know what to do)
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1 unbaked deep-dish pie shell
Instructions
Step 1: The Sticky Start.
In a saucepan, bring sugar, both syrups, and salt to a full boil — then start your timer. Boil for 3 minutes exactly. Not two. Not “ish.” Three. That’s the line between “set perfectly” and “oops, pecan soup.”
Step 2: Butter + Vanilla = Magic.
Remove from heat and stir in the butter and vanilla. Let it sit to cool until it’s warm but not hot. (If you can comfortably touch the side of the pan, you’re safe.)
Step 3: Egg-cellent Balance.
In a large bowl, beat eggs and yolk lightly — low speed, low drama. Slowly pour in the cooled syrup mixture while stirring constantly. This is not a dump-and-run situation. If it’s too hot, you’ll have scrambled breakfast instead of pie.
Step 4: Pecan Power.
Stir in the chopped pecans, then pour the filling into your unbaked crust. Take a moment to arrange the pecan halves on top like a fancy mosaic. This is your Martha Stewart moment — live it.
Step 5: Bake & Bask.
Bake at 350°F for about 70 minutes, checking around the 45-minute mark. It should be golden, slightly puffed, and set in the middle. The kind of pie that jiggles gracefully, not nervously.
Cool completely before slicing (yes, I know, patience is hard).
