This classic, southern pecan pie recipe will have the sweet smells of Thanksgiving pirouetting around your kitchen like a New York Prima Dona. 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 crust that is so flaky it melts in your mouth with every dreamy bite.
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First Published January 10, 2011...
Southern Pecan Pie Recipe 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 Corn Syrup is used as a sweetener and to help create the perfectly thickened pecan pie goo.
- Eggs are pasture raised, organic eggs. I feel like they give my baked goods extra richness.
- 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 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 crust like my homemade one or just use one from the refrigerator section of your store if you're in a hurry.
Homemde Pecan Pie FAQs
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
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.
Recipe Tips
This is really such a simple pie to make! Old fashioned and delicious - your family and friends will want to know your secret.
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.
- 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.
- 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.
- 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.
More Great Pie Recipes
Oh my gosh, I love pie! Here are some of my favorite recipes for the holidays -
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Southern Pecan Pie Recipe
This old fashioned, 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 whipped cream.
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 5 stars! ⭐️⭐️⭐️⭐️⭐️
Southern Pecan Pie
Print Add to CollectionEquipment Needed
Ingredients
- 1 cup corn syrup, white or light - I used Karo
- 3 eggs, room temperature
- ¾ cup sugar
- ¼ cup brown sugar, packed
- 3 tablespoons butter, melted and cooled
- 1 teaspoon vanilla
- 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 unbaked pie crust
Instructions
- 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 sugar,vanilla and salt and beat well
- Add in the pecans.
- 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 instaread thermometer when done.
- Cool for 2 hours
- Serve or cover 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.
- 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.
- 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.
- 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
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Mary Mercer
Delicious! I adjusted recipe a bit...I used half dark and half light Karo as that’s what I had. I cut back on white sugar just a tad and I added 1 level tablespoon of flour so filling would set up nicely. I love pecans but next time will not use whole half’s only because they made it hard to get a nice clean slice.
I recommend this recipe. Everyone loved it.
Ruby
OMG!!!! It is super Delish!!!! I haven't baked a Pecan Pie in a hundred years, and this one turned out to be so yummy and easy to make really! Love it!
Marye
So glad you liked it!!!
Sue selmic
I use half corn syrup and half maple syrup it was very good.
Marye Audet
🙂 You can try just add 1 cup of chocolate chips to your favorite pecan pie recipe.
Katie @ Recipe for Perfection
I used to worry about corn syrup, until I found out that the stuff you buy in the store is not HFCS. Now I'm wondering- is there something else to worry about (other than that it's very sugary)?
Marye Audet
Corn is usually heavy on the GMO scale. Organic corn syrup wouldn't be. If GMOs aren't an issue for you then it's no big.
Christie
My Mom uses a mix of light and dark corn syrup in hers. A little more light than dark. I've come to like pecan pie, and the goo is definitely my favorite part.
Priscilla
Diana,
Try half dark molasses and half light molasses. This makes it not too sweet, a good balance...