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Home » Recipes » Pie Recipes

Southern Pecan Pie Recipe {with Karo Syrup}

Published: Sep 8, 2021 Last Updated: Nov 18, 2022 by Marye 1669 words. | About 9 minutes to read this article.

This old-fashioned southern pecan pie recipe is the holiday classic that everyone loves with plenty of crunchy pecans surrounded by gobs of sweet goo. AND you'll learn the secret to never over or under-baking this classic southern dessert again!
Total time 1 hour 5 minutes
Jump to Recipe Pin Recipe
Slice of pecan pie with text overlay for Pinterest.

What would Thanksgiving dinner be without this southern classic? Next time be sure to try the sweet potato pie or the chocolate chess pie!

Thisclassicpecanpieissweetandfullofpecans justlikegrandmausedtomake.Restlesschipotle.com
There's nothing like old fashioned, classic southern pecan pie!
Jump to:
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🎥 Video
  • 🥫 Storage
  • 💭 Tips
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 📞 The last word
  • Southern Pecan Pie
  • 💬 Comments

❤️ Why you'll love it

  • classic southern dessert
  • my technique means more pecans in every bite without sacrificing the goo.
  • With my tips you'll know exactly when to take it out so it's not over cooked or underdone!

This old fashioned southern pecan pie recipe will have the sweet smells of Thanksgiving pirouetting around your kitchen like a four year old with a poufy new dress.

Toasting brings out the roasty flavor of pecans held together with a glorious amount of lush, sweet pecan pie goo - and it's all snuggled together within a buttery homemade pie crust that is so flaky it melts in your mouth with every dreamy bite.

🧾 Ingredients

How in the world can I improve on a classic pecan pie, you ask? The ingredients are the same but, oh my friend, I have a delicious secret that makes everyone wonder what kind of pixie dust I sprinkle in the oven.

First, the ingredients -

  • Light Karo corn syrup used as a sweetener and to help create the perfectly thickened pecan pie goo. Some people prefer dark corn syrup.
  • Large eggs
  • Granulated sugar adds more sweetness without changing the actual flavor.
  • Brown sugar in a small amount gives just the right caramelly depth.
  • Butter adds smooth richness to the goo as well as flavor to the pie overall.
  • Vanilla extreact enhances the sweetness and gives a little pop of extra flavor. I use real vanilla extract.
  • Kosher salt helps cut the sweetness of the pie.
  • Pecans should be halves, this is important - you'll find out why later.
  •  9-inch unbaked pie shell like my homemade one or just use one from the refrigerator section of your store if you're in a hurry.

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

  • Preheat the oven to 350F and place your unbaked pie crust in the freezer. You can use a homemade crust or a store bought one.
  • Toast the pecans for a few minutes in the oven.
  • Mix the eggs well, add the karo syrup and butter.
  • Add the sugars, vanilla and salt. Beat well.
  • Add in the pecans and pour into the icy cold crust.
  • Bake for 1 hour at 350F. You may need to let it bake 5 more minutes. Pie will still be jiggly - it will register 200F on an instant read thermometer when done.
  • Cool for 2 hours.
  • Serve or cover and refrigerate.

🎥 Video

Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).

Clickable cover image takes you to the accompanying youtube video.

🥫 Storage

Cover the pie with plastic wrap or put in an airtight container and store in the refrigerator for up to 4 days.

You can freeze homemade pecan pie, too! Let it come to room temperature, cover tightly with plastic wrap then with aluminum foil and freeze for up to 3 months.

Let thaw overnight in the refrigerator and you're ready to go!

💭 Tips

Expert Tip: NEVER over or under-bake your pecan pie again! Simple poke an insta-read thermometer slightly off center and when the internal temperature reads 195F to 200F take it out of the oven - it's done!

This is really such a simple pie to make! Old fashioned and delicious - your family and friends will want to know your secret to taking this classic pecan pie recipe over the dang top.

Just tell them "pixie dust".

In reality, (besides pixie dust, of course) the secret to this pie is simply toasting the pecans, using more than are usually called for in a pecan pie, AND using them in three different sizes.

  • You can add 1 tablespoon of bourbon to the filling when you add the vanilla extract.
  • Make sure everything is at room temperature except the pie crust.
  • Freeze the pie crust while you are making the filling.
  • By using a combination of finely chopped pecans, coarsely chopped pecans, and pecan halves there were plenty of pecans in every bite.
  • I mixed the pecans in with the sugar and egg mixture just before putting it in the pie crust. I was not sure that they would float to the top but they did just fine.
  • Toast the pecans to get the most flavor.
  • Use light brown sugar so it adds flavor but doesn't overpower the flavor of the pie.
  • I prefer light corn syrup for my pecan pie but dark corn syrup is fine - it gives a more pronounced flavor.
  • Once you put the filling together bake it immediately or it will sort of separate when baking.
  • If the crust starts to get too brown cover it with aluminum foil.
  • An overcooked pecan pie gets hard and grainy.
  • Make the pie a day ahead of time for best flavor and texture.
  • Store finished pie in the refrigerator but let it come to room temperature before serving.

👩‍🍳 FAQs

Here are the questions I am most frequently asked about this recipe.

Should you refrigerate pecan pies after baking?

Yes, unless you plan on serving it within two hours. Always let it come to room temperature, cover, and refrigerate.

How tell when pecan pie is done?

It will register 200F on a insta-read thermometer or you can tell by jiggling the pie plate a little. The center of the pie will still jiggle slightly and the top with be golden brown.

Can pecan pie be made a day ahead?

You can safely make it up to 2 days ahead of time and the flavor and texture actually gets better as it sits.

Can you freeze pecan pie?

You can! To freeze it, wrap cooled pie tightly in plastic wrap then aluminum foil. Use within 2 months. To thaw it, leave the wrapped pie in the refrigerator overnight.

📚 Related recipes

Oh my gosh, I love pie! Here are some of my favorite pie recipes for the holidays -

  • Southern coconut pie is a lot like pecan pie but with coconut.
  • What would the holidays be without pumpkin pie?
  • I love the color of this candy apple pie and the flavor is out of this world!
  • No bake chocolate pie? Yes please!
  • Pumpkin cheesecake takes the dessert table to a new level.
  • Feature image showing a closeup of the cobbler on a plate with a scoop of ice cream.
    Southern Chocolate Cobbler
  • Buttermilk pie on a white plate with a fork.
    Southern Buttermilk Pie
  • Closeup of a slice of chocolate cream pie.
    Homemade Chocolate Pie Recipe From Scratch
  • A chocolate pie with a bite removed showing the ultra creamy texture of the filling.
    Chocolate French Silk Pie Recipe
Side view of pecan pie slice - close up to show texture.

📞 The last word

I have to tell y'all that making the that first pecan pie ever was not a roaring success.

In fact, I pretty much started buying them after failure number 50... SO when I say y'all can MAKE THIS I am serious.

This is truly the best pecan pie recipe ever because once I got it right?

It was perfect. It's my favorite recipe and I'm pretty sure it's about to be yours, too.

This delicious southern dessert is the centerpiece of any holiday table! Buttery, sweet, and sinfully rich!

Serve it as is or go for broke with a scoop of vanilla ice cream or dollop of whipped cream on top of the pie.

Don't save it for special occasions.

You'll also want to try another southern classic - buttermilk pie.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

Close up of a slice of old fashioned southern pecan pie with the filling running out of the sides.
4.74 from 126 votes

Southern Pecan Pie

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This old-fashioned southern pecan pie recipe is the holiday classic that everyone loves with plenty of crunchy pecans surrounded by gobs of sweet goo. AND you'll learn the secret to never over or under-baking this classic southern dessert again!
Course Dessert- Pie
Cuisine American - Southern
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings:8 servings
Calories:421
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Pie Pans

Ingredients

  • 1 cup corn syrup, white or light - I used Karo
  • 3 eggs, room temperature
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 3 tablespoons butter, melted and cooled
  • 1 teaspoon vanilla extract
  • pinch kosher salt
  • 1-½ cups pecans , finely chop 1.2 cup, coarsely chop ½ cup, and leave ½ cup in halves
  • 1 9-inch pie crust, unbaked

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Fit the pie dough into a 9-inch pie pan.
  • Preheat the oven to 350F.
  • Toast the pecans for a few minutes in the oven being careful not to scorch them; set aside.
  • Mix the eggs well, add the corn syrup and melted butter.
  • Add the white sugar, brown sugar, vanilla, and salt; beat well.
  • Stir in the pecans.
  • Pour the pecan pie filling into the pie shell.
  • Bake for 1 hour at 350F. You may need to let it bake 5 more minutes. Pie will still be jiggly - it will register 185- 200F on an instant read thermometer when done.
  • Cool for 2 hours.
  • Serve or cover with plastic wrap and refrigerate.

Notes

  • You can add a tablespoon of bourbon if you want. It gives it a nice flavor twist.
  • Make sure everything is at room temperature except the pie crust.
  • Freeze the pie crust while you are making the filling.
  • I love my homemade all butter pie crust but storebought crust is fine.
  • By using a combination of finely chopped pecans, coarsely chopped pecans, and pecan halves there are plenty of pecans in every bite.
  • I mixed the pecans in with the sugar and egg mixture just before putting it in the pie crust. I was not sure that they would float to the top but they did just fine.
  • Toast the pecans to get the most flavor.
  • Use light brown sugar so it adds flavor but doesn't overpower the flavor of the pie.
  • Once you put the filling together bake it immediately or it will sort of separate when baking.
  • If the crust starts to get too brown cover it with aluminum foil.
  • Don 't over bake this pie. It will register 195 - 200F on a insta-read thermometer when it is done. Overbaking will ruin the gooey filling.
  • An overcooked pecan pie gets hard and grainy.
  • Make the pie a day ahead of time for best flavor.
  • Store finished pie in the refrigerator but let it come to room temperature before serving.

Nutrition Facts

Calories: 421kcal | Carbohydrates: 69g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 176mg | Potassium: 77mg | Fiber: 1g | Sugar: 58g | Vitamin A: 220IU | Calcium: 30mg | Iron: 1mg

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     First published January 10, 2011. Last updated September 8, 2021 for readability.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

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    Comments

    1. Emily

      March 14, 2023 at 3:52 pm

      The pecan measurements don't add up.. is it 1.5 cups of pecans or 2.2 cups? Maybe that's why people are having runny pies?

      Reply
      • Marye

        March 14, 2023 at 4:23 pm

        It’s a typo. 1/2, 1/2,and 1/2. People’s pies are runny because they didnt let them set overnight

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