Southern Lady Bird Johnson’s Pecan Pie
A rich and gooey pecan pie from the kitchen of Lady Bird Johnson. Classic Southern flavor made with simple pantry staples—perfect for holidays and guests.
Equipment
- Mixing bowl
- Wooden spoon or whisk
- - 9-inch pie dish
- Wire cooling rack
Ingredients
- **Filling:**
- - ½ cup unsalted butter melted and cooled
- - 1 cup granulated sugar
- - 1 cup dark corn syrup
- - ½ tsp salt
- - 1½ tsp vanilla extract
- - 3 large eggs lightly beaten
- - 2 cups chopped pecans
- **Crust:**
- - 1 9-inch unbaked deep-dish pie shell
Instructions
- Preheat oven to 375°F (190°C). Optional: pre-bake crust for 10 minutes.
- In a large bowl, mix butter, sugar, corn syrup, salt, and vanilla.
- Add eggs and stir gently until just combined.
- Fold in pecans evenly.
- Pour mixture into the prepared crust. Optionally, place some pecans in the crust before pouring.
- Bake for 40–50 minutes, until the center is just set.
- Cool completely before slicing. Serve with whipped cream or vanilla ice cream.
Notes
- Don’t overmix eggs—prevents cracking
- Tent with foil if browning too fast
- Tastes even better the next day!
- Tent with foil if browning too fast
- Tastes even better the next day!