Ooey-gooey, crunchy, sticky and sweet, classic Southern Pecan Pie is one of my all-time favorite desserts! Perfect for Thanksgiving, BBQ’s, Pi Day, or any day in between!
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Southern pecan pie is near and dear to my heart. It’s one of my dad’s favorites (along with apple and strawberry rhubarb) and every time I make it he and I are the ones in our family who cannot resist the lure of the buttery, caramel, toffee-like filling that is packed with whole (or chopped, if you prefer) pecan pieces in the most incredible flaky, homemade pie crust.
You do not have to be Southern to appreciate the glory of a slice of pecan pie. But it’s celebrated across the South from Texas to Georgia to Alabama, so I for sure had to include it in my American Eats series, where I’m sharing some of the most beloved dishes for each state in the U.S.A.
We love pecans at our house! They are in some of our favorite recipes like Butter Pecan Ice Cream, Southern Pecan Pralines, and Caramel Pecan Sticky Buns!
Why This Recipe Works
- My pecan pie has just the right amount of sweetness so that it doesn’t become so sweet that you lose the actual hero of the pie, which is the pecan flavor.
- This is an old-fashioned pecan pie recipe with a homemade filling that takes just 5 minutes to whip up!
- The combination of sweet & salty is dessert perfection, especially if you pair it with a scoop of vanilla ice cream!
- This is just a good, old-fashioned pecan pie recipe like your grandma would make every Thanksgiving!
And oh heavens, the way this pie makes your kitchen smell is just amazing. All the pecans and butter and sugar baking together create the most unbelievable aroma you can imagine and your whole house will smell so good! It’s why I have a super hard time waiting for the pie to cool completely before cutting into it.
I don’t care whether you pronounce it peh-cahn or pee-can, either way this pie is delicious and definitely a worthy offering for your Pi Day party or Thanksgiving table. And being a traditionally Southern dish, it is the perfect thing to serve with BBQ.
We love pecan pie so much that we even have a chocolate version and these pecan pie cheesecake bars as well!
Recipe Ingredients
- Corn syrup: You can use light or dark corn syrup for this recipe, but I almost always use light because it has a milder flavor to let the pecans really shine, and because that’s what I typically have on hand anyway.
- Pie crust: I have nothing against taking shortcuts when life gets busy so if you want to use a storebought pie crust, you go right ahead. But when you are ready to learn to make a homemade pie crust, come back here because I have the BEST pie crust recipe for you and it’s easier than you might think to make one from scratch! It makes two crusts so you can freeze one or use it for your pumpkin pie, and I even have a video tutorial to show you how to make it!
- Pecans: I have made this pie with chopped pecans, whole pecans, and a combination of both. Whole pecans are my personal preference because it’s just so easy!
How to Make a Pecan Pie
- Roll out a pie crust and carefully transfer it to a 9-inch pie plate that is 2 inches deep. Crimp the edges, then fill with whole or roughly chopped pecan halves.
- In a large bowl, whisk together eggs, corn syrup, brown sugar, vanilla, and salt until smooth.
- Pour the filling over the pecans in the pie crust. The pecans will rise to the top while the pie bakes so they are coated in the gooey, caramel-like, almost custard-ish filling.
- Bake for 60-70 minutes in a 350 degree F oven until the pie is done. It should be set completely around the edges and slightly jiggly in the center but not burned on top. If you check on the pie and notice it is getting too dark, try decreasing your oven temperature by 25 degrees F (some ovens cook on the hot side!) and/or covering the edges with a pie shield or aluminum foil.
- Let the pie cool completely before slicing and serving.
Recipe FAQ’s
Yes, this pie freezes really well so you can make it up to 2-3 months in advance! Just wrap it in plastic wrap and freeze, then thaw overnight in the fridge or on the counter and pop it in a 300 degree F oven for 10 minutes to serve it warm!
Yes, if you don’t want to use corn syrup, maple syrup will work as a replacement, although you will want to add a tablespoon of cornstarch or flour to make sure the filling thickens properly.
While pecan pie filling is on the gooey side, it’s shouldn’t be liquid. If so, the pie either didn’t bake long enough, or (most common in my experience) it still needs more time to cool completely and set up. Every time I get impatient to slice into my pie (because I love eating it warm!) it’s usually still a little loose instead of totally set up like it should be. It’s still delicious, either way though!
Recipe Tips
- You might want to use a pie shield or wrap a piece of aluminum foil around the edges of the pie crust to prevent them from browning too quickly before the pie is done baking. Check it when there are still 20 minutes to go to see if you need to add one.
- This pie is fantastic warm, cold, or room temperature. We like it best with ice cream, but whipped cream would also be delicious!
- If you ever have troubles with your filling leaking, try brushing the inside of the pie crust with egg wash first before filling it. This seals it and can help prevent leaking.
- Here’s how to tell if your pie has baked long enough: Give it a little jiggle. The pie should be set around the edges, but the very center might have a slight wobble to it still. Easy-peasy!
More of Our Favorite Pie Recipes
- Old-Fashioned Banana Cream Pie
- Homemade Blackberry Pie
- Best Homemade Cherry Pie Recipe
- Chocolate Cream Pie
- Apricot Pie
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Classic Southern Pecan Pie
Ingredients
Crust
Filling
- 2 1/2 cups pecans (whole, chopped, or a combination of both)
- 3 large eggs beaten
- 1 cup dark brown sugar
- 1 cup light corn syrup
- 1/4 cup salted butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon table salt
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F.
- Prepare pie crust. Roll it out and line a pie dish with it.1 unbaked [pie crust]
- In a large bowl, whisk together the eggs, sugar, corn syrup, melted butter, vanilla, salt, and cinnamon.1 cup dark brown sugar, 1 cup light corn syrup, 3 large eggs, 1 teaspoon vanilla extract, 1 teaspoon table salt, ¼ teaspoon ground cinnamon, ¼ cup salted butter
- Add pecans to the unbaked pie crust. Pour the egg mixture over the chopped pecans, which will rise to the surface. If using only whole pecans, you can gently lay some of the whole pecans around the top of the pie in a decorative pattern. Or just chop them all up and do the whole pie with chopped pecans if you don't want to bother with making it look fancy.2 ½ cups pecans
- Bake the pie for 60-70 minutes until set. It’s okay if it is slightly wobbly in the center still. Cool completely for at least 3 hours before slicing so the pie has time to set up.
Notes
- Make-ahead & storage: Leftovers can be kept covered, in the fridge, for 2-3 days. Honestly, this pie tastes every bit as good the second day as it does the first!
- Freezing: This pie freezes well for up to 2-3 months. Let it cool completely, then wrap in plastic wrap and store in the freezer. Thaw the pie in the fridge overnight or on the counter until the pie is room temperature. Or place the thawed pie in a 300 degree F oven for 10 minutes before slicing to serve warm.
- Pie crust: The recipe for the pie crust actually makes 2 crusts. You can freeze the second crust for later or use it to make another pie.
Nutrition
This post was originally published in March, 2017. The photos and content were updated in October, 2021.
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
I love your pie Amy, I would be making it very soon. Is there a substitute for corn syrup?
Not that I know of. Sorry!
I tried maple syrup once~ then it ended up maple pecan pie! Never did that again. Iโve been making it your way over 30 years! Always use brown sugar not granulated. The best way!
Maple made it to mapley, not a pecan pie!
Yes! Brown sugar is the way to go! Sounds like you are a pecan pie expert!
agave, maple syrup I believe is as good ๐
I absolutely love pecan pie and make several every year. I grew up picking pecans up off the ground as they would fall.
Pecan pie is my husband’s absolute favourite, but he isn’t much of a sweet tooth and I am not much of a pie person!! So, I make a pecan pie once every blue moon. May be time to whip up another.
You can never go wrong with this awesome classic pie. It looks divine…and makes me want to bake one up this weekend. Always time for a great piece of pie!!
That crust looks fantastic, Amy! You are the pie-queen!
I’m not a big fan of pies but I’m a BIG fan of pecans and I love the fact that you have overloaded the pie with pccans. Yum.
I’ve never made a pecan pie. I really need to correct this missing detail in my life and your recipe looks just gorgeous.
This looks so pretty! Pecan pie is my husband’s favorite, I don’t think I’ve ever put cinnamon in though, I’ll have to try that. A pie party sounds like so much fun also!
Your pie looks gorgeous and hearty…. Love it Amy.. Can ฤฐ substitute corn syrup with honey?
I have never tried using honey as a sub for corn syrup so I can’t say. My understanding is that it wouldn’t be a perfect substitute because while it would work for sweetness I think that corn syrup adds a textural element that honey doesn’t, but like I said, I’m not speaking from experience on that one. If you try it, let me know!
Oh, this pie look amazing! It would make perfect party treat and I have pinned it for later ๐
There is nothing better than a slice of homemade pecan pie. Yous is absolutely beautiful. Thanks for sharing!
I couldn’t think of a better pie to take to your pie parties, it looks absolutely delicious and I could eat a slice right now ๐
Hosting a Pi Day party sounds like a lot of fun Amy. I’m definitely going to need to give it a try next year. Oh. . .and this pie!!!! I absolutely love pecans (you can often find me noshing away on them) so of course it was love at first sight when I saw this beauty. P.S . definitely checking out Christina’s Blueberry Custard Pie because any pie that can bring world peace is an A-OK pie in my eyes..
What a fantastic idea to have a Pi Day pie party! I’m guessing you’ve made a lot of friends this way. And of course, there’s always pie, which is #1 for me in any food category. Beautiful! And pinned.
My husband loves pecan pie and I make it all the time. Your recipe is spot on so I know it has to be delicious! Thanks for sharing.
I’ve never been a huge pecan pie fan, but my family loves it! I’ll have to keep this recipe stashed away so I can impress them!
The southern pecan pie is such a classic and one of my favorites! Great recipe and photographs!
Amy, your photos got me craving this pie at 12:06am. It looks so good! I love the pecan pie! I also love the pecan pattern. Just perfect! I will be pinning this one to my southern board. Thanks for sharing!
Thanks, April!!
This is one of the most beautiful pecan pies I’ve seen! What a great presentation! I love the idea of multiple pies for dinner! What a fun tradition you have started!
This pecan pie looks so scrumptious Amy. I am in love and I have always been in love with pecan nuts. I really love this recipe and pictures are gorgeous too. ๐
I never tried pecan pie before but seeing your post, It made me think why I didn’t. Now I love to try pecan for tomorrow’s dessert. Thanks for sharing.
Your pie day idea is so inspired, love it! And I absolutely adore pecan pie but I haven’t made it before – I think that needs to change! Love the photos too ๐
This is my dad’s favorite pie of all time! I’ll have to make this for him sometime!
Thinking of making this for thanksgiving. What size and type of pie pan do you use? Thank you!
It’s just a standard-size pie pan. I think that’s 9 inches in diameter and 1 1/4 inches deep.
This is such a classic dish and I love to eat mine with ice cream! I even made a few and took them to the neighbors! They are fans for life now!
In our house a bottle of dark Karo syrup is always on hand just for making this perfect pecan pie! Delicious!
We love pecan pie, but I am with you, I want the pecans to shine through, not the syrupy sweetness and yours was perfect! Making again for Thanksgiving!
We love this recipe! The filling is fantastic. I like the fact that it uses ready made pie crust because who has time to make that from scratch right! Haha! Will be making this again for sure!
Nothing beats a delicious pecan pie, especially during the fall season!
What type of corn syrup do you use in this recipe, light or dark? Thank you!
Hi! You can use light or dark corn syrup for this recipe, but I almost always use light because it has a milder flavor to let the pecans really shine, and because that’s what I typically have on hand anyway.
I am planning on making this pie the Sunday before Thanksgiving. Can it remain in the refrigerator until Thanksgiving day or do I need to freeze it?
Hmm I would probably freeze it. I’m worried the crust will get soggy if sitting in the fridge too long.
This has got to be the best I’ve ever eaten.
I use 1/2 karo with the other half honey and 1/2 black walnuts and 1/2 pecan!
Hey, If dont want the pie too overloaded with pecans how much should I put in? Also how sweet is the pie? My family is big sweet tooths so if its not that sweet should I add more sugar?
How deep is the pie plate for this recipe.
Mine is 1 1/2 inches deep.
Can you use the shallow pie crust vs the Deep Dish?
Yes, you just might not use all of the filling and your baking time might need to be adjusted down slightly.
Question-your recipe calls for 2 cups of corn syrup total? Is that correct? Other recipes usually call for 1 cup. Can you please clarify on that. I usually do a bourbon pecan pie. The kids donโt like that one though so I am looking for a booze free recipe. Pecan Pie lovers here!
Not sure where you saw 2 cups of corn syrup – it’s just 1 cup. Maybe you misread the “dark brown sugar” for dark corn syrup above the light corn syrup? We love pecan pies too!
You can use pancake syrup,also sugar free
I canโt find measurements for pecan pie ingredients
Hi! At the top of the page there is a “jump to recipe” button that will bring you straight to the pecan pie ingredients and measurements. Let me know if you have any more questions!
Thank you for sharing your recipes.
I made this recipe a week ago for a friend who loves pecan pie. She absolutely loved it โค๏ธ
Thank you. I am glad your friend liked it!
Can you sub the light corn syrup for dark and the dark brown sugar for light brown sugar?
You can use light or dark corn syrup for this recipe, but I almost always use light because it has a milder flavor to let the pecans really shine, and because that’s what I typically have on hand anyway. And yes, you can use light brown sugar. The dark brown sugar just adds a bolder molasses flavor.
Never made a pie in my life. Made this for a family BBQ and everyone was asking for more!!
What a delicious pie to make! Sounds like you did great for your first pie! I love pie and have some other great pie recipes you should try! They really are pretty easy and so delicious.
How come nobody in any of the recipes I go to EVER toasts the Pecans that go into the pie? A restaurant that I frequent just for their Pecan Pie always toasts them, it brings out a depth of richness and nuttiness not found in all other Pecan Pies.
I don’t see the need for it in this recipe. Honestly, the pie gets baked long enough that the pecans will toast in the filling during that process. That’s my guess at least, although admittedly I have never bothered toasting them for this pie. I will try it next time though on your suggestion!