Classic Southern Pecan Pie

5 from 90 votes

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!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings: slices

Calories: 408kcal

Author: Amy Nash

Ingredients

Crust

1 unbaked [pie crust]

Filling

2 ½ cups pecans (whole, chopped, or a combination of both)
1 cup dark brown sugar
1 cup light corn syrup
3 large eggs, beaten
¼ cup salted butter, melted
1 teaspoon vanilla extract
1 teaspoon salt
¼ teaspoon ground cinnamon

Instructions

Preheat oven to 350°F.
Prepare pie crust. Roll it out and line a pie dish with it.
In a large bowl, whisk together the eggs, sugar, corn syrup, vanilla, salt, cinnamon and 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.
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.

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