Dessert: United States – Georgia, Southern United States – Southern Pecan Pie

Serving Size: 8

Approximate Time

Prep 30 min

Cook 55 min

Additional 2 hrs

Total 3 hrs 25 min

Ingredients

- For the crust:
- 1 1/4 cup (150 g) all-purpose flour
- 1/4 tsp (1.5 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 8 tbsp (113 g) cold unsalted butter, cut into small cubes
- 2–3 tbsp (30–45 ml) ice water

- For the filling:
- 1 cup (240 ml) light corn syrup
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 3 large eggs, beaten (approx. 150 g total usable weight)
- 4 tbsp (57 g) unsalted butter, melted
- 1 tsp (5 ml) pure vanilla extract
- 1/4 tsp (1.5 g) fine salt
- 1 1/2–2 cup (150–200 g) Georgia pecan halves (use the higher amount for a pecan-heavy pie)
- 1–2 tbsp (15–30 ml) bourbon (optional)
- Optional for serving: vanilla ice cream (no measurement required) or whipped cream (no measurement required)

Instructions

Short Description:
A classic Southern pecan pie featuring Georgia pecans in a rich, gooey filling made from corn syrup, sugar, and eggs baked in a flaky butter crust. Serve warm or at room temperature with vanilla ice cream if desired.

Regional Notes:
This Georgia variation highlights locally grown pecans prized for their deep, buttery flavor; the filling balances light corn syrup with both granulated and brown sugar for the characteristic sweet, gooey texture typical of Southern pecan pies. Optionally adding a splash of bourbon nods to Southern pantry flavors without overpowering the pecans.

1. Preheat oven to 350°F (175°C). If using a metal pie dish, place a baking sheet in the oven to catch any drips.
2. Make the crust: In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter with a pastry cutter or your fingertips until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Sprinkle 2 tablespoons (30 ml) ice water over the flour mixture and gently toss with a fork. Add the remaining tablespoon (15 ml) only if needed, and press the dough together until it holds. Do not overwork.
4. Form the dough into a disk, wrap in plastic, and chill in the refrigerator for 20–30 minutes.
5. On a lightly floured surface, roll the chilled dough to a 12-inch (30 cm) circle. Fit into a 9-inch (23 cm) pie plate, trim the edges to 1/2 inch (1.3 cm) overhang, and flute or crimp as desired. Chill the crust in the freezer for 10 minutes to relax the dough.
6. Optional blind-bake (helps avoid a soggy bottom): Line the chilled crust with parchment and fill with pie weights or dried beans. Bake 8–10 minutes, remove weights and parchment, and bake 2 more minutes until the surface is set. Remove from oven and set aside. If you prefer, you may skip blind-baking and pour filling into the unbaked crust.
7. Prepare the filling: In a medium bowl, whisk together light corn syrup, granulated sugar, brown sugar, beaten eggs, melted butter, vanilla, and salt until smooth and glossy. Stir in bourbon if using.
8. Arrange 1 cup (100 g) of pecan halves evenly on the bottom of the prepared crust. Pour the filling mixture evenly over the pecans. Sprinkle remaining pecans on top for a decorative, pecan-forward presentation.
9. Bake on the preheated baking sheet for 45–55 minutes, or until the filling is mostly set and the center still has a slight jiggle (the pie will continue to set as it cools). If the crust edges brown too quickly, shield them with foil after 20–25 minutes.
10. Remove pie from oven and let cool on a wire rack for at least 2 hours to fully set. Serve warm or at room temperature with vanilla ice cream or whipped cream if desired. Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.