Southern Pecan Pie Recipe {with Karo Syrup}

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

Jump to:

• ❤️ Why you'll love it
• 🧾 Ingredients
• 🔪 Instructions
• 🥫 Storage
• 💭 Tips
• 👩‍🍳 FAQs
• 📚 Related recipes
• 📞 The last word
• 📖 Recipe
• 💬 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.

🥫 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.

📚 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!

📞 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.

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. ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

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