Southern Pecan Pie Recipe {with Karo Syrup}

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 –

Southern Coconut Pie Recipe

A unique, gooey coconut pie that is reminiscent of pecan pie rather than a cream pie. This mouthwatering concoction is sweet enough to make any Texan happy!

Check out this recipe

Pumpkin Pie Recipe

Traditional pumpkin pie is a holiday classic. Spicy, creamy, tucked into a buttery crust, and imbued with autumn flavor – it has earned its popularity. This classic recipe is probably the same one your grandma made.

Check out this recipe

Dutch Apple Pie Recipe

Crumbly, buttery, and sweet! This Dutch Apple pie recipe has the perfect crumbly streusel topping and it is so easy to make! The secret to the crunchy crumbly topping? Sprinkling a little white sugar over it before it bakes.

Check out this recipe

Candy Apple Pie

Tangy apples are bathed in a brightly colored sauce made of cinnamon candies and then nestled in a buttery crust, and baked until the components come together to create this beautiful pie.

Check out this recipe

No-Bake German Chocolate Pie

Thick, rich German chocolate ganache topped with a classic toasted coconut-pecan topping and chilled in a buttery cookie crust can be frozen for up to 3 months. It’s one of my favorites for summer parties and potlucks!

Check out this recipe

You May Need…

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What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you’ll find all kinds of nostalgic goodness!  Thanks so much for being a part of Restless Chipotle!

If you want an extra crispy and flaky pie crust you’ve gotta try this cast iron pie pan!

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 love this recipe please give it 5 stars!

5 from 2 votes

Southern Pecan Pie

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This is the holiday classic that everyone loves – plenty of crunchy pecans surrounded by a gooey, sweet, transparent custard.

Course Dessert- Pie

Cuisine American – Southern

Keyword butter,corn syrup,holiday food,pecans

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
• 3/4 cup sugar
• 1/4 cup brown sugar, packed
• 3 tablespoons butter, melted and cooled
• 1 teaspoon vanilla
• pinch kosher salt
• 1-1/2 cups pecans , finely chop 1.2 cup, coarsely chop 1/2 cup, and leave 1/2 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

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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