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

Table of Contents
🗝️ Key takeaways
- This classic dessert is so good and my technique means more pecans in every bite without sacrificing the goo.
- Perfect for Thanksgiving, Christmas, and anytime you want the best pecan pie ever.
- With my tips, you'll know exactly when to take it out so it's not overcooked 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 is 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 extract 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, and 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 for 5 more minutes. The pie will still be jiggly - it will register 200F on an instant-read thermometer when done.
- Refrigerate overnight.
🎥 Video
🥫 How to store leftover pecan pie
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!
💭 Things to know
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. If you do not chill it overnight it will likely be runny.
- 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.
Yes, unless you plan on serving it within two hours. Always let it come to room temperature, cover, and refrigerate.
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.
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.
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.
📚 Related recipes
Oh my gosh, I love pie! Here are some of my favorite pie recipes for the holidays -
- Buttermilk pecan pie is a unique spin on the classic.
- 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!
- Pumpkin cheesecake takes the dessert table to a new level.

📞 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.
Don't save it for special occasions.
You'll also want to try another Southern classic - buttermilk pie.
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.
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe

Southern Pecan Pie
Print Pin Recipe SaveIngredients
- 1 cup corn syrup, white or light - I used Karo
- 3 eggs, room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 3 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- 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 pie crust, unbaked
I earn a commission from Instacart from qualifying purchases.
Instructions
- Fit the pie dough into a 9-inch pie pan.
- 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 185- 200F on an instant read thermometer when done.
- Refrigerate overnight!!!!!
- Serve or cover with plastic wrap 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.
- I love my homemade all butter pie crust but storebought crust is fine.
- By using a combination of finely chopped pecans, coarsely chopped pecans, and pecan halves there are 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. Overbaking will ruin the gooey filling.
- 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 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.
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We'll never share your email or send you spam. Pinkie swear.First published January 10, 2011. Last updated November 19, 2023 to add ingredient shots and to improve editorial content.
Katherine M Cook
Just made 2 pies. Couldn't wait til they cooled. My granddaughter said that it is bussin'.. that's slang for really good, apparently.
Deena
I made this pie I followed the directions and it came out perfect. I’m not a fan of pecan pie but this is my new favorite!! And I will be making it again.
Mallory
I couldn’t find my usual pecan pie recipe and used this one. There is no going back, it’s SO delicious!
Melissa
Mine was really runny. 🙁
Marye
Did you chill it overnight as suggested in the recipe?
Ashley
I have never made or tasted pecan pie. I was designated the pie lady this year and one of the pies requested to make (or buy) was pecan pie. Buying is never an option for me so I began my Pinterest search. I settled on this one. I think it was actually very simple. I followed it to the T…maybe adding a few extra pecans and toasting them slightly prior to adding them to the ingredients. It was a hit. The compliment on this recipe, “I can’t believe you’ve never tasted or made a pecan pie before and you made this! This is great.” Side note - I finally tasted a pecan pie. Very rich in flavor. Thanks for the simple and great recipe! I’ll be passing it along to those who want it!
Deana
So easy. So good. I suspect those with runny pies didn’t allow the pie to cool as directed. Mine was perfect and delicious!
Marye
I suspect you're right, Deana. Thank you!
Teresa A Talbert
Why did my pecans burn? I followed the directions exactly but now my pecans are burnt and have no pecan pie for thanksgiving.......
Marye
I'd guess that you either left it in too long, baked it with the top heating element on, or the temperature of your oven is wonky. If the pecans were in the syrup it's unusual for them to burn.
Kim
Shoot. Mine came out too soupy on the inside and with nearly burnt pecans on the outside. I don't understand what I did wrong. I checked the temperature at 55 minutes and it was 215 degrees. I'll have to go to Costco tonight so I can have a pie for Thanksgiving tomorrow. This is why I seldom cook.
Marye
It has to chill overnight to solidify. You should have taken it out of the oven 200F.
Charles E. Hooper, Sr
I followed your directions exactly but the center of my pie did .not set. It is still runny.
What is wrong?
Marye
Did you bake it until it was 185-200F on an instant read thermometer?
Did you chill it overnight?
Amy
Am I able to freeze this pie after baking? I need to bake all my dishes in advance because I work the three nights before Thanksgiving. Thanks in advance
Marye
Sorry Amy - it doesn't freeze well as far as I know. I've never tried. It will be fine on Thursday if you make it monday.
Dolores
my 0h my what a pie been making this one over the rest of my pecan pie recipes for awhile now at 89 still cooking and baking love your recipes hugs
Bill
When you stirred in the pecans, did you put all of them in the batter or did you use the halves as decoration on the top after pouring the batter into the pie shell?
Marye
I put all of them in. 🙂
Anne
Made it for Thanksgiving and it was the best pecan pie ever! I’ve tried many recipes and this was so easy and good. I didn’t change a thing,,
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...
Betty from Maine
, love your idea Priscilla, one thing that I will add is some pure maple syrup to the recipe. Of course I will adjust the dark and light corn syrup so I can add the pure maple syrup. Thank you again Pricilla