Gooey caramel filling with crunchy pecans in a buttery, flaky, golden crust make this homemade Southern Pecan Pie a heavenly treat for your holiday table! This recipe is SO EASY to make and seriously the best pecan pie ever. Plus video directions!

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!
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


  • 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


  • 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.


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.


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