Southern Pecan Pie

Why You’ll Love This Recipe

• Classic Southern dessert favorite
• Rich, sweet, and buttery filling
• Packed with crunchy pecans
• Perfect for holidays and family gatherings
• Easy to prepare with simple ingredients
• Wonderful make-ahead dessert
• Delicious served warm or chilled
• Pairs beautifully with whipped cream or ice cream

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pie

• 1 unbaked 9-inch pie crust
• 1½ cups pecan halves
• 3 large eggs
• 1 cup light corn syrup
• ¾ cup packed brown sugar
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Directions

1. Preheat the oven to 350°F (175°C).
2. Place the pie crust into a 9-inch pie plate and crimp the edges as desired.
3. Arrange the pecan halves evenly in the bottom of the crust.
4. In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth.
5. Pour the filling mixture over the pecans.
6. Carefully transfer the pie to the oven.
7. Bake for 50–60 minutes, or until the center is mostly set and slightly puffed.
8. If the crust begins to brown too quickly, loosely cover the edges with foil.
9. Remove the pie from the oven and place it on a wire rack.
10. Allow the pie to cool completely before slicing so the filling can fully set.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 50–60 minutes
• Cooling Time: 2 hours
• Total Time: Approximately 3 hours 15 minutes

Variations

• Chocolate Pecan Pie: Add 1 cup chocolate chips to the filling.
• Bourbon Pecan Pie: Stir in 2 tablespoons bourbon for extra depth of flavor.
• Maple Pecan Pie: Replace part of the corn syrup with pure maple syrup.
• Coconut Pecan Pie: Add shredded coconut to the filling.
• Spiced Pecan Pie: Include cinnamon and nutmeg for warm spice notes.
• Mini Pecan Pies: Bake the filling in tart pans or muffin tins.
• Salted Caramel Pecan Pie: Drizzle caramel sauce and flaky sea salt over the finished pie.

Storage/Reheating

Storage

Store the pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freezing

Wrap the cooled pie tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating

Warm individual slices in the microwave for 15–20 seconds or reheat the whole pie in a 300°F (150°C) oven for 10–15 minutes.

FAQs

What makes Southern Pecan Pie unique?

Its rich filling, crunchy pecans, and sweet caramel-like flavor make it a classic Southern dessert.

Can I use chopped pecans instead of pecan halves?

Yes. Chopped pecans work well and create a slightly different texture.

Why is my pecan pie runny?

The pie may need additional baking time or more cooling time to fully set.

Can I make pecan pie ahead of time?

Absolutely. It can be made a day or two in advance.

Do I need to refrigerate pecan pie?

It can sit at room temperature for a short period, but refrigeration is recommended for longer storage.

Can I use dark corn syrup?

Yes. Dark corn syrup creates a deeper, richer flavor.

How do I know when the pie is done?

The center should be mostly set with a slight jiggle when gently shaken.

What can I serve with pecan pie?

Whipped cream, vanilla ice cream, or caramel sauce pair beautifully with it.

Can I freeze pecan pie?

Yes. Pecan pie freezes very well and can be stored for several months.

Why are the pecans floating on top?

This is normal and creates the signature appearance of pecan pie.

Conclusion

Southern Pecan Pie is a cherished dessert that brings together buttery pecans, a rich sweet filling, and a flaky crust in one unforgettable treat. Whether served during the holidays, at family gatherings, or as a special weekend dessert, this classic pie delivers timeless flavor and comforting Southern charm. One slice is never enough when this beloved favorite is on the table.

Southern Pecan Pie

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Southern Pecan Pie is a classic dessert featuring a rich, buttery filling and crunchy pecans baked in a flaky pie crust. With its sweet caramel-like flavor and timeless appeal, it’s a favorite for holidays and special occasions.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 3 hours 15 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Bake
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

• 1 unbaked 9-inch pie crust
• 1½ cups pecan halves
• 3 large eggs
• 1 cup light corn syrup
• ¾ cup packed brown sugar
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Place the pie crust into a 9-inch pie plate and crimp the edges as desired.
3. Arrange the pecan halves evenly in the bottom of the crust.
4. In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth.
5. Pour the filling mixture over the pecans.
6. Carefully transfer the pie to the oven.
7. Bake for 50–60 minutes, or until the center is mostly set and slightly puffed.
8. If the crust begins to brown too quickly, loosely cover the edges with foil.
9. Remove the pie from the oven and place it on a wire rack.
10. Allow the pie to cool completely before slicing so the filling can fully set.

Notes

• Allow the pie to cool completely for the cleanest slices and proper filling texture.
• Dark corn syrup may be used for a deeper, richer flavor.
• Chopped pecans can be substituted for pecan halves if preferred.
• Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freeze the cooled pie for up to 3 months and thaw overnight before serving.
• Serve with whipped cream or vanilla ice cream for an extra-special dessert.

Nutrition

• Serving Size: 1 slice
• Calories: 540 kcal
• Sugar: 42 g
• Sodium: 220 mg
• Fat: 29 g
• Saturated Fat: 8 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 68 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 85 mg