First published January 10, 2011. Last updated November 11, 2024 to add helpful tips and clarify questions that have been asked in the comments.
Table of Contents
- 🎥 Watch and cook: step-by-step video tutorial
- Marye's Best Tip for Perfect Pecan Pie
- 🧾 Gather your ingredients: what you'll need
- 📖 Recipe
- 📖 Make it your own: yummy variations
- 💭 Insider tips: things to know
- 🥫 Leftover love: how to store and reheat
- ⏲️ Marye's time saving hacks -
- it’s SO delicious
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 📞 Wrapping it up: the last word
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🎥 Watch and cook: step-by-step video tutorial
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. Stand by for pixie dust...
Get ready for pecan pie perfection, y’all—this old-fashioned recipe packs more pecans in every bite without skimping on that gooey, caramel-y filling we all fight over. Toasted pecans bring out their rich, nutty glory, while the luscious filling hugs every crunchy bite like it’s saying “Merry Christmas, sugar.” Wrapped in a buttery, flaky homemade crust that practically melts if you look at it sideways, this pie fills your kitchen with holiday magic and makes you feel like the queen of Thanksgiving. And thanks to my foolproof tips, you’ll know the exact moment to pull it from the oven—no sad overbakes or raw centers here.
Marye's Best Tip for Perfect Pecan Pie
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!
🧾 Gather your ingredients: what you'll need
The great corn syrup debate: Some people prefer dark corn syrup in pecan pie. I suggest light or clear corn syrup because it doesn't overpower the flavor of the pecans. Also, I like Karo because it has a slight vanilla flavor that other brands don't have - but you do you.
I use light brown sugar for the same reason as the light corn syrup. I want to be able to taste all those toasty, buttery pecans!
📖 Recipe
Southern Pecan Pie
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 cup corn syrup, white or light - I used Karo
- 3 eggs, room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 3 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- pinch kosher salt
- 1-½ cups pecans , toast pecans then finely chop ½ cup, coarsely chop ½ cup, and leave ½ cup in halves
- 1 9-inch pie crust, unbaked
Instructions
- Fit the pie dough into a 9-inch pie pan and pop it in the freezer.
- 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 195- 200F on an instant read thermometer when done.
- Let come to room temperature. Cover with plastic wrap. Refrigerate overnight!!!!! DO NOT SKIP THIS STEP.
Notes
- Make sure everything is at room temperature except the pie crust.
- Freeze the pie crust while you are making the filling.
- Toast the pecans to get the most flavor.
- Once you put the filling together bake it immediately or it will sort of separate when baking.
- 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.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
📖 Make it your own: yummy variations
- You can add 1 tablespoon of bourbon to the filling when you add the vanilla extract.
- I prefer light corn syrup for my pecan pie but dark corn syrup is fine - it gives a more pronounced flavor.
- Add ¾ cup coconut in with the pecans.
- Add 1 cup chocolate or white chocolate chips in with the pecans.
🤫 Marye's secret for zhuzhing it up -
Add a sprinkle of flaked sea salt to the top of the pie just before baking - not too much!
zhuzh: verb. To make something more interesting or attractive
💭 Insider tips: things to know
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.
- Make sure everything is at room temperature except the pie crust.
- Freeze the pie crust while you are making the filling.
- 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 separate when baking.
- If the crust or top starts to get too brown tent it with aluminum foil.
- Make the pie a day ahead of time for best flavor and texture. If you do not chill it overnight it will likely be runny.
🥫 Leftover love: how to store and reheat
Cover the pie with plastic wrap or put in an airtight container and store in the refrigerator for up to 5 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! Check here for tips on how to reheat pecan pie perfectly.
⏲️ Marye's time saving hacks -
Make the pie 2 days ahead of time. This gives it time to set up plus gives you one less thing to do the day you plan to serve it.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Yes, This pie MUST BE REFRIGERATED OVERNIGHT.
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.
You can safely make it up to 2 days ahead of time and the flavor and texture actually gets better as it sits.
Usually, it's because you've over-filled the crust and the filling bubbles over, seeping behind the crust. (1) Spray the pie pan with non-stick spray before putting in the the crust. (2) Place the pie plate in shallow VERY hot water (just so the bottom is covered - it melts the sugary glue) for a few minutes before cutting and serving. (3) Make sure you are not over-filling the crust.
📚 More Southern comfort: related recipes you'll love
What would Thanksgiving dinner be without this Southern classic? Next time be sure to try the sweet potato pie or the chocolate chess pie!
📞 Wrapping it up: the last word
I have to tell y'all that making 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.
So go ahead, tie on that apron, preheat the oven, and bake the pie that’ll have your family begging for the recipe and your neighbors showing up “just to say hi.” Don’t forget to pin it, print it, and share it—because Southern baking this good was never meant to be kept secret. 💁♀️🥧
Don't lose this recipe!
Pin to your favorite Pinterest board to keep it handy.
Deniece Benton says
Imagine being a southern woman and never making a pecan pie...iI came across this recipe and baked it exactly according to your instructions... It turned out so good! I surprised myself but tickled...I was afraid the pie middle wouldn't set but it's great! Thanks for sharing such a great recipe. One last note... I love the flavor of the pecans after you toast them!!!
Carol says
Although I’ve made this delicious pie for several years, I had forgotten to use deep-dish crusts. As a result, I had quite a bit remaining after two pies. I poured the remainder in muffin tins and baked for 15 minutes; then I spooned the bubbly mixture over Ritz crackers and let cool. Yummy!
Tammy Peterson says
This was my second time using the recipe and it was awesome again.
Stephanie says
This was fantastic!!! It was the perfect pecan pie recipe that I was looking for. So many pecans throughout. We loved it. I made it a day ahead & put it in the fridge overnight. Served on Thanksgiving day. It was gone in a matter of minutes! The pumpkin pie was not touched!! Thanks for sharing’
Joey says
UGH - total disaster! And, silly me risking this untried recipe and taking it to a neighbors' house for Thanksgiving. 1 cup of choco chips is WAY too much - overpowered the pie. And, 1 hour cook time was overdone - it was burned. Seriously disappointed!
Marye says
The amount of chocolate chips definitely depends on one's tastes. Also - the instructions do say the pie is done when it reaches 195-200F on an instant read thermometer. Generally it's a good idea to start checking the pie about 10-15 minutes before the time called for.
Barb B. says
I made this for Thanksgiving the day before. Followed recipe. Thanksgiving day it was very runny and watery when it was cut,although it did taste good. I was disappointed in the appearance of it though,
Marye says
Did you check the final temperature of the pie with an instant read thermometer? It needs to be 195-200F when you remove it from the oven.
Wendy says
I am making this recipe for the 3rd time since Thanksgiving, love, love, love the recipe. Very simple ingredients and instructions. Followed everything to the letter. Turned out wonderful. I received many compliments ♥️.
Savannah says
If I have frozen pie crusts, do I leave them frozen and then add the mixture while still frozen?
Marye says
You can use them straight from the freezer as long as you're using an aluminum pan.
Caitlin Boyer says
If I'm making this pie 2 days ahead of time, do I let it sit in the fridge *before* baking? Then bake the day before I intend to serve and let it sit in fridge for an additional day? Or should I bake two days ahead and let is sit in the fridge (cooked) for two days?
Marye says
No I'd go ahead and bake it. I'm baking mine today.
Sara says
Can't wait to try this pie! Do you serve cold after refrigerating overnight or let it come to room temperature before serving?
Marye says
I like it at room temp. Sometimes I'll warm each slice just slightly in the microwave.
Lynn Dillay says
Does it need to cool before refrigeration or right out of the oven to the refrigerator? Thank you
Marye says
I usually let it cool for abnout 30 minutes
Deborah S says
Made this pie today and it was delicious!!
Deborah S says
This is a delicious pecan pie.
Libbie N says
This is the best pecan pie I have ever had. My husband agrees.
Barbie says
Marye, I always get rave reviews on my pecan pies. Personally, I felt they could be improved just a twinge. Well....now I have it....your recipe!!! Your recipe makes the most delectable pecan pie ever! The toasting of the pecans adds a great flavor. Followed your recipe including the instructions for the various chopping of the pecans. I love there is still plenty of "custard" in the pie even with all the pecans. This is now my go to pecan pie recipe. Thank you for sharing with us Pinterest bakers!
Audi Bernal says
Absolutely going to make this pie! Can't wait to eat it! 🥧
Annie says
This pecan pie recipe is fabulous! I decided to toss my usual recipe this year and try your version, and I am glad I did. It was just the right amount of pecans and the filling was buttery and gooey, just what you’re hoping for with a pecan pie. I also appreciated the hint about the temp of the filling, mine was 190 when I took it out and it was spot-on. Thanks so much!
Marianne says
Can I use a frozen deep dish crust for this recipe?
Marye says
Yes.
Emily says
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?
Marye says
It’s a typo. 1/2, 1/2,and 1/2. People’s pies are runny because they didnt let them set overnight
Lorna Ziegler says
Hey I need to use a 12 inch pie pan for a bigger crowd. Would that be extra time? I can just see if it gets to 200 internal temp. Also I just read your bio. I’m guessing you somehow have more time in your day?!!? Haha!
Marye says
Yes, I'm not sure how much extra - maybe 20 minutes? You'll want to increase the recipe to 12 servings. Hover over the number of servings in the recipe card and you can move it up and the ingredients will change - just ignore any changes in the pie crust - you already know you'll need a 12 inch.