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 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.