Southern Pecan Pie

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Gooey caramel filling with crunchy pecans in a buttery, flaky, golden crust make this Southern Pecan Pie a heavenly treat for your holiday table!

Southern Pecan Pie

This Southern Pecan Pie looks difficult to make, but believe me, it’s ridiculously simple and tastes amazing.  In fact, it’s one of my favorite pies to make because it’s just so dang easy.

Not only is make this pie a breeze, eating it is heaven. Gooey, caramelly (is that a word? I think it should be.) filling and crunchy pecans in a perfectly golden flaky buttery crust. It’s a classic for a reason!

What is the Best Pie Crust for Southern Pecan Pie?

The crust for a pecan pie is not baked prior to adding the filling. It’s all baked together at once.

My favorite crust is an easy buttery, flaky recipe that is super simple to make. You can get the my favorite flaky pie crust recipe here.

You’ll only need half the recipe for one pecan pie, and you can follow the directions for how to freeze pie crust for the other half.

You can also use store-bought crust. However, I really think the crust makes the pie, which is why I always like to make my own.

How to Serve Southern Pecan Pie

You can serve Southern pecan pie warm or room temperature. To warm, put a slice on a microwave-safe plate, and pop it in the microwave for 20-30 seconds.

I love serving warm pecan pie with a scoop of vanilla ice cream. The cool, creaminess of the ice cream combines perfectly with the warm, caramel-like filling and crunchy pecans.

You can also serve pecan pie with a dollop of fresh whipped cream.

How to Make Southern Pecan Pie

Roll out prepared pie crust and place into a buttered 9-inch pie dish. Set aside.

In a large mixing bowl, whisk together eggs, corn syrup, butter, sugar, and vanilla until combined (Photo 1). To measure corn syrup more easily, spray a little cooking spray into the measuring cup before pouring the corn syrup. Then the corn syrup will slide right out! (Photos 2-4).

Fold in pecans. (Photos 5 and 6)

Pour mixture into prepared pie shell (Photo 7). Bake at 350°F for 30 minutes. After 30 minutes, remove from the oven and cover crust with foil or a pie crust protector. Bake for an additional 30-35 minutes.

When it’s done, the outer edge of the pie will be puffed, and the inside will only be slightly jiggly. Cool completely before storing or serving to allow to set.

Pro Tips

• Having a hard time measuring corn syrup? Spray your measuring cup with cooking spray before measuring, and the corn syrup will come back out easily!
• Be sure to check on the pie halfway through baking to ensure the outer crust isn’t burning. If it’s starting to get a little too browned, cover just the edges with foil or a pie crust shield.
• Why aren’t the pecans on the bottom? Whether you perfectly arrange the pecans on the bottom, or mix them in with the filling, they’re going to float up to the top while baking. So the choice is yours. I like to mix my pecans in because I like the little pieces and how they caramelize on top.
• Rolling Out Pie Crust Tutorial – If rolling out your own homemade pie crust makes you nervous, stop right now! This easy step-by-step tutorial will tell you exactly what to do for a perfect pie crust!
• Pretty Ways to Finish Pie Crust Edges – There are so many ways to finish pie crust once you’re done rolling it out to make a truly special pie.  Try some of these easy and fun ones this year!
• Must Have Pie Making Supplies – If you love pies, you need these tools so you can make them all the time at home!
• Recommended equipment: pastry blender | glass pie dish | rolling pin | pie crust shield
• Storage: After the pie has completely cooled to room temperature, cover. (If the pie is not cooled, it will create condensation under its cover and result in a soggy pie!). Store at room temperature for up to 24 hours. Store covered in the refrigerator for up to 3-4 days, taking out of the refrigerator about an hour or two before serving to allow it to come to room temperature.
• Freezing Instructions: Baked pies freeze well for up to 3 months. Cover tightly before freezing, and label. Allow to thaw in the refrigerator overnight, then allow to come to room temperature an hour or two before serving.

More Fall Recipes You’ll Love

• Southern Pecan Pie Bars – if you love this pie, you’ll love these bars with the same delicious filling and a butter bar crust.
• Pecan Cheesecake Pie – this pecan pie recipe unites with a creamy cheesecake to create layers of creamy, tangy, caramel pecan goodness.
• Sweet Potato Pecan Cupcakes – sweet potato cupcakes with crunchy pecans and a sweet caramel frosting.
• No Bake Pumpkin Chocolate Cheesecake – an easy no bake creamy pumpkin filling in a chocolate Oreo crust.
• Maple Pumpkin Pie – a creamy, spiced pumpkin pie with a pop of maple sweetness.
• More Pie Recipes

Southern Pecan Pie

Gooey caramel filling with crunchy pecans in a buttery, flaky, golden crust make this Southern Pecan Pie a heavenly treat for your holiday table!

5 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Brown Sugar Pecan Pie, Pecan Pie, Southern Pecan Pie

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 8 servings

Calories: 416kcal

Author: Michelle

Ingredients

• 1 pie crust unbaked, (you'll only need a bottom)
• 3 eggs beaten
• 1 cup light corn syrup
• 2 tablespoons butter melted
• 1 cup light brown sugar packed
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans

Instructions

• Roll out pie crust and lay into a greased 9 inch pie pan.
• Combine eggs, corn syrup, butter, sugar, and vanilla in a large bowl and whisk together.
• Stir in pecans.
• Pour mixture into pie shell.
• Bake at 350° for 30 minutes. Remove pie from oven and cover crust with foil. Just cover the edges so the rest of the pie continues to bake without burning the crust. Place pie back in the oven for another 20-30 minutes. The outer edge of the pie will be puffed, and the inside will only be slightly jiggly.
• Cool completely before serving to allow to set.

Notes

Nutrition facts are for 1/8 of the pie filling only.

• My favorite easy flaky pie crust – this easy pie crust recipe comes out perfect Every. Time.  It’s my grandma’s recipe, and it’s never failed me yet!
• Having a hard time measuring corn syrup? Spray your measuring cup with cooking spray before measuring, and the corn syrup will come back out easily!
• Be sure to check on the pie halfway through baking to ensure the outer crust isn’t burning. If it’s starting to get a little too browned, cover just the edges with foil or a pie crust shield.
• Why aren’t the pecans on the bottom? Whether you perfectly arrange the pecans on the bottom, or mix them in with the filling, they’re going to float up to the top while baking. So the choice is yours. I like to mix my pecans in because I like the little pieces and how they caramelize on top.
• Rolling Out Pie Crust Tutorial – If rolling out your own homemade pie crust makes you nervous, stop right now! This easy step-by-step tutorial will tell you exactly what to do for a perfect pie crust!
• Pretty Ways to Finish Pie Crust Edges – There are so many ways to finish pie crust once you’re done rolling it out to make a truly special pie.  Try some of these easy and fun ones this year!
• Must Have Pie Making Supplies – If you love pies, you need these tools so you can make them all the time at home!
• Recommended equipment: pastry blender | glass pie dish | rolling pin | pie crust shield
• Storage: After the pie has completely cooled to room temperature, cover. (If the pie is not cooled, it will create condensation under its cover and result in a soggy pie!). Store at room temperature for up to 24 hours. Store covered in the refrigerator for up to 3-4 days, taking out of the refrigerator about an hour or two before serving to allow it to come to room temperature.
• Freezing Instructions: Baked pies freeze well for up to 3 months. Cover tightly before freezing, and label. Allow to thaw in the refrigerator overnight, then allow to come to room temperature an hour or two before serving.

Nutrition

Serving: 1slice | Calories: 416kcal | Carbohydrates: 63g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 83mg | Potassium: 143mg | Fiber: 2g | Sugar: 60g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

Did you make this recipe?I love seeing your creations. Snap a quick photo and mention @TheGraciousWife or tag #thegraciouswife on Instagram! Leave a STAR rating below!

UPDATE INFO: This post was originally published in November 2014. It has been republished with new photos, video, and detailed instructions October 2019.

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