By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 8
511 cal · 75 min
Pecan Pie IV
Recipe GLPR8497bc28d00329
A classic Southern pecan pie with a rich, gooey filling made from brown sugar, corn syrup, and pecans baked in a buttery pie shell. Sweet, nutty, and completely irresistible.
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Ingredients
1 (9 inch) unbaked pie shell
3 large eggs
1 cup brown sugar
1 tablespoon all-purpose flour
1 cup corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups pecan halves
Directions
Preheat your oven to 350°F (175°C).
Position the unbaked pie shell in a 9-inch pie pan.
In a medium mixing bowl, lightly beat the eggs until combined. Add the brown sugar and flour, stirring until well incorporated. Pour in the corn syrup, melted butter, and vanilla extract, mixing until smooth and uniform.
Gently fold the pecan halves into the filling mixture, distributing them evenly throughout.
Pour the pecan filling into the prepared pie shell, spreading the pecans and filling to fill it evenly.
Bake in the preheated oven for 55 to 60 minutes, until the filling is set but still has a slight jiggle in the center and the edges are golden brown. The internal temperature of the filling should reach 160°F at the center.
Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving.
Comments
This is a straightforward pecan pie with ingredients available at any Charlotte grocer—pecans are sold everywhere, and the total cost per serving lands around $2.50 to $3.00, driven mainly by the pecans themselves. The stated 75 minutes is honest if you're using a store-bought shell, but add 20-30 minutes if you're making crust from scratch, a detail many recipes gloss over. It's a solid dessert that reheats beautifully and fits holiday or weeknight tables alike, though it requires restraint during prep (no constant attention) and yields predictable, reliable results every time.
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