Southern Lady Bird Johnson’s Pecan Pie
This historic Southern pecan pie is gooey, rich, and full of toasty pecans. A beloved recipe from First Lady Lady Bird Johnson’s personal collection.
Equipment
- Mixing bowl
- - 9-inch pie pan
- Wire rack
- - Aluminum foil (for tenting)
Ingredients
- #### For the 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 pecan halves
- #### For the Crust
- - 1 9-inch unbaked deep-dish pie crust
Instructions
- Preheat oven to 375°F. Place rack in lower third of oven.
- In a large bowl, whisk butter, sugar, syrup, salt, and vanilla.
- Stir in eggs gently. Fold in pecans.
- Pour mixture into pie crust and spread evenly.
- Bake 40–50 minutes, until center is just set.
- Cool completely before slicing and serving.
Notes
- Pre-bake crust for 10 minutes to avoid sogginess
- Tent pie with foil if browning too fast
- Best served after cooling or the next day
- Tent pie with foil if browning too fast
- Best served after cooling or the next day