slice of southern pecan pie.
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Southern Pecan Pie

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 421kcal
Author Marye Audet-White



  • 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


  • 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.


  • 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.


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