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Pecan Pie Recipe Paula Deen

Pecan Pie Recipe Paula Deen

This classic Southern-style pecan pie features a flaky pie crust filled with brown sugar, butter, vanilla, eggs, corn syrup, and crunchy pecans. It is a rich, comforting dessert for Thanksgiving, Christmas, and family gatherings.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 refrigerated 9-inch pie crust
  • 1 cup packed brown sugar
  • 1 cup light corn syrup
  • ¼ cup unsalted butter melted and slightly cooled
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups coarsely chopped pecans

Equipment

  • 9-inch pie plate — holds the crust and filling.
  • Mixing bowl — combines the filling ingredients.
  • Whisk — mixes the eggs and syrup evenly.
  • Measuring cups and spoons — ensure accurate ingredient quantities.
  • Rubber spatula — folds in the pecans and scrapes the bowl.
  • Baking sheet — supports the pie and catches drips.
  • Oven mitts — protect your hands when handling the hot pie.
  • Wire cooling rack — allows the pie to cool before slicing.
  • Sharp knife and pie server — help cut and serve neat slices.

Method
 

  1. Preheat the oven: Heat to 350°F. Fit the refrigerated pie crust into a 9-inch pie plate and shape the edges.
  2. Mix the filling: Whisk the brown sugar, light corn syrup, and melted butter in a mixing bowl.
  3. Add the eggs: Whisk in the eggs, vanilla extract, and salt until evenly combined.
  4. Fold in the pecans: Stir in the chopped pecans, distributing them throughout the filling.
  5. Fill the crust: Pour the mixture into the prepared pie shell. Place the pie on a baking sheet.
  6. Bake the pie: Bake for 45–55 minutes, checking that the edges look set and the center has only a gentle wobble. Cover the crust edges if they brown too quickly.
  7. Cool completely: Transfer the pie to a wire rack and allow it to cool fully before cutting.
  8. Serve: Slice with a sharp knife and serve plain or with whipped cream or vanilla ice cream.

Notes

  • Prevent a runny center: Check the center carefully and allow sufficient cooling time before slicing.
  • Protect the crust: Use a pie shield or loose foil if the edges brown before the filling sets.
  • Make ahead: Bake the pie a day before serving, cool it, cover it, and refrigerate.
  • Storage: Refrigerate leftovers within two hours and consume within 3–4 days.
  • Freezing: Wrap the cooled pie securely and freeze for best quality within 1–2 months.

Recipe Summary

This Pecan Pie Recipe Paula Deen readers search for is a Southern-inspired dessert with a buttery crust, sweet filling, and crunchy pecans. Follow the baking and cooling instructions for slices that hold their shape at Thanksgiving, Christmas, or any family gathering.