Southern Pecan Pie with Brown Sugar

Introduction

Southern Pecan Pie with Brown Sugar is the quintessential dessert for holidays, family gatherings, and special occasions. With a buttery, flaky crust and a rich, gooey filling made with brown sugar, eggs, butter, and toasted pecans, this pie is decadently sweet, nutty, and irresistibly comforting.

This dessert embodies Southern hospitality and tradition — each bite is a perfect balance of caramel-like sweetness and crunchy pecans. Whether you’re baking it for Thanksgiving, Christmas, or just because, it’s a show-stopping centerpiece for any dessert table.

Why I Love This Recipe

I love this recipe because it combines rich, sweet, and nutty flavors in a way that’s both indulgent and comforting. The deep caramel notes from brown sugar pair beautifully with the toasted pecans, and the tender, flaky crust creates the perfect base. It’s one of those desserts that makes every celebration feel extra special.

Why It’s a Must-Try Dish

• Classic Southern dessert with a rich, gooey filling and crunchy topping.
• Uses brown sugar for deeper, caramel-like flavor.
• Simple ingredients but incredibly impressive presentation.
• Perfect for holidays, potlucks, or elegant dinner parties.
• Loved by kids and adults alike — a guaranteed crowd-pleaser.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 50–60 minutes
• Total Time: 1 hour 20 minutes
• Servings: 8
• Calories: ~450 kcal per slice
• Cuisine: Southern / American
• Course: Dessert

Ingredients

For the Pie Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, cold and cubed
• 3–4 tablespoons ice water

For the Pecan Filling:

• 1 cup light or dark brown sugar, packed
• ½ cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• ¼ cup heavy cream or whole milk
• 1 ½ cups pecan halves, toasted
• Pinch of salt

Simple Cooking Directions

1. Preheat oven to 350°F (175°C).
2. Prepare pie crust and fit into a 9-inch pie pan.
3. Toast pecans lightly in a skillet or oven.
4. Mix brown sugar, eggs, melted butter, cream, vanilla, and salt.
5. Stir in pecans, reserving some for topping.
6. Pour filling into pie crust.
7. Bake for 50–60 minutes until filling is set.
8. Cool completely before serving.

Step-by-Step Recipe Preparation Method

Step 1: Preheat Oven

• Preheat oven to 350°F (175°C).

Step 2: Make Pie Crust

• In a bowl, combine flour and salt.
• Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
• Gradually add ice water until dough forms a ball.
• Flatten into a disk, wrap in plastic, and chill for 30 minutes.

Step 3: Roll Out Crust

• Roll out chilled dough on a floured surface to fit a 9-inch pie pan.
• Transfer dough to pan, trim edges, and flute if desired.

Step 4: Toast Pecans

• Spread pecans on a baking sheet or skillet over medium heat. Toast for 5–7 minutes, stirring occasionally, until fragrant.

Step 5: Prepare Filling

• In a mixing bowl, whisk together brown sugar, melted butter, eggs, vanilla, cream, and salt until smooth.
• Stir in 1 cup of toasted pecans, reserving a few for topping.

Step 6: Assemble Pie

• Pour filling into prepared pie crust.
• Arrange reserved pecans on top for decoration.

Step 7: Bake

• Bake in preheated oven for 50–60 minutes.
• Pie is done when the center is set but still slightly jiggly. Avoid overbaking.

Step 8: Cool

• Allow the pie to cool completely at room temperature, then refrigerate for 1–2 hours before slicing for best results.

How to Serve

• Serve at room temperature or chilled.
• Top with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
• Perfect for holidays, potlucks, or as a decadent dessert after dinner.

Additional Recipe Tips

• Toasting pecans enhances their flavor and crunch.
• Use dark brown sugar for a richer, deeper flavor.
• Don’t overbake — the center should have a slight jiggle.
• Cover crust edges with foil if browning too quickly.
• For extra shine, brush the pecans on top with a bit of melted butter before baking.

Variations

• Chocolate Pecan Pie: Add ¼ cup melted chocolate to the filling.
• Bourbon Pecan Pie: Stir in 1–2 tablespoons of bourbon for depth of flavor.
• Maple Pecan Pie: Replace half the brown sugar with pure maple syrup.
• Gluten-Free Version: Use a gluten-free pie crust.
• Mini Pecan Pies: Bake in muffin tins for individual servings.

Freezing and Storage Time

• Refrigeration: Store covered in the fridge for up to 4 days.
• Freezing: Wrap tightly in foil or plastic wrap and freeze for up to 2 months.
• Reheating: Thaw in the refrigerator overnight and warm in a 325°F (160°C) oven for 10–15 minutes if desired.

Special Equipment Needed

• 9-inch pie pan
• Rolling pin
• Mixing bowls
• Whisk or fork
• Pastry cutter (optional)

FAQ

Q1: Can I use store-bought pie crust?
Yes, a high-quality store-bought crust works well.

Q2: Can I make this pie ahead of time?
Yes, bake and store in the fridge; best served within 2–3 days.

Q3: How do I prevent the pecans from burning?
Place a foil shield over the pie edges or cover the pecans lightly if browning too fast.

Q4: Can I substitute light corn syrup?
Yes, light corn syrup can replace some of the sugar for a more traditional Southern texture.

Q5: How can I tell when the pie is done?
The edges should be set and slightly puffed; the center will still have a slight jiggle.

Conclusion

Southern Pecan Pie with Brown Sugar is a true Southern classic — rich, gooey, nutty, and utterly indulgent. Its buttery crust, caramel-like filling, and crunchy pecans make it a dessert that steals the spotlight at any gathering. Whether for holidays or cozy nights at home, this pie is a delicious, comforting, and timeless treat that everyone will remember and love.