desserts

Georgia Pecan Pie

This Georgia Pecan Pie is a true RizzieFarms holiday classic, now with even deeper meaning thanks to the pecan trees that came with the farm outside Madison, Georgia. After fertilizing the trees and harvesting a bumper crop of fresh pecans, this pie went from favorite to unforgettable. A buttery, flaky deep-dish crust is filled with a rich, caramelly blend of sugar, corn syrup, melted butter, and eggs, then studded with toasty pecan halves. The filling bakes up glossy and set, with a soft custardy center and a crackly top of golden nuts that delivers everything you want in a Southern pecan pie: sweet, nutty, and absolutely irresistible.

Servings: 8 servings
Total Time: 70 min
Pan: 1 deep-dish 9-inch pie shell

Ingredients

Pie
  • 1 deep-dish 9-inch pie shell (unbaked)
  • 2/3 cup sugar
  • 1/3 cup butter, melted
  • 1 cup corn syrup
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup pecan halves or broken pecans
A deep-dish Georgia pecan pie with glossy pecan halves on top.

Instructions

  1. Prepare oven and pie shell Preheat the oven to 375°F. Place **1 deep-dish 9-inch pie shell** on a baking sheet to catch any drips and make it easier to move in and out of the oven.
  2. Mix the filling In a medium mixing bowl, whisk together **2/3 cup sugar**, **1/3 cup melted butter**, **1 cup corn syrup**, and **1/2 teaspoon salt** until the sugar and melted butter are evenly combined. Add **3 eggs** and whisk again until the eggs are fully incorporated and the filling is smooth.
  3. Add pecans Stir **1 cup pecan halves or broken pecans** into the sugar–corn syrup–egg mixture, making sure the pecans are evenly coated in the filling.
  4. Fill the crust Pour the pecan filling mixture—containing **2/3 cup sugar**, **1/3 cup melted butter**, **1 cup corn syrup**, **1/2 teaspoon salt**, **3 eggs**, and **1 cup pecans**—into the **1 deep-dish pie shell**. Spread the pecans out so they are evenly distributed across the top.
  5. Bake Transfer the baking sheet with the filled pie shell to the preheated 375°F oven. Bake for **40 to 50 minutes**, or until the center of the pie is set and no longer wobbly when gently shaken. If the crust or pecans begin to brown too quickly, tent the pie loosely with foil during the last 10–15 minutes of baking.
  6. Cool and serve Remove the pecan pie from the oven and place the baking sheet on a cooling rack. Allow the pie—filled with the baked mixture of **sugar**, **butter**, **corn syrup**, **salt**, **eggs**, and **pecans**—to cool completely so the filling can fully set before slicing into wedges.

Notes

  • Fresh, fertilized Georgia pecans from the farm trees make a noticeable difference in flavor and texture—sweet, buttery, and rich.
  • For extra toasty flavor, lightly toast the 1 cup pecans in a dry skillet or 350°F oven for 5–7 minutes before stirring into the filling.
  • Let the pie cool completely before slicing for clean wedges and a fully set center.
  • Delicious served plain, with whipped cream, or with a scoop of vanilla ice cream.

Tags

dessert pie pecan southern holiday thanksgiving christmas