This nutty, sweet pie recipe is wonderfully rich and chock full of pecans. Baked in a flaky, butter pie crust with a sweet, gooey caramel like filling, this traditional pecan pie is the highlight of the holidays!

All about this pecan pie..

Pecan Pie is a pie made of pecans mixed into a filling of eggs, butter and sugar. The way the pie bakes makes the pecans rise to the top leaving a sweet, caramel-like, golden filling between the pecans and the flaky pie crust. This pie is a specialty of the Southern United States and can be found on most Holiday tables! 

Ingredients Needed:

Ingredients needed to make pecan pie laid on the counter.

Notes on some ingredients:

  • Pie Crust: this can be store bought or homemade. If you need a recipe here is my All Butter Pie Crust.
  • Corn Syrup: gives a nice gooey filling that pecan pie is known for. It is an easy swap if you would rather not use it, a combination of maple syrup and light brown sugar gives a very similar texture. Instructions are included in the recipe card below.
  • Sugar: a combination of white and light brown sugar gives sweetness and flavor to the pie.
  • Pecans: this recipe uses chopped pecans, you can get halved pecans and chop yourself also.

How to Make (step-by-step):

How to make pecan pie showing combining wet ingredients and adding sugars.
  1. Prepare the pie crust in a 9 inch glass pie dish and place in refrigerator or freezer while preparing the pie filling.
  2. In a mixing bowl combine the eggs, sugars, salt, corn syrup and melted butter.
  3. Pour chopped pecans into chilled pie crust.
  4. Pour filling mixture over the pecans. The pecans will float to the top during baking.
  5. The pie can take 50-60 minutes to bake. Sometimes it can take a bit longer, just give the pie dish a little shake and when the center is no longer jiggly, then it’s done!
How to make pecan pie showing pecans in a pie crust and then with wet ingredients poured over the top.
Baked pecan pie in a glass pie dish.

Expert Tips:

  • Chopped Pecans: The pecans are best chopped, this allows for much easier slicing of the pie, and eating. You can buy pre-chopped pecans from the market, or you can buy pecan halves and chop your own. If you are lucky enough to have fresh pecans, they will need to be shelled.
  • Pie Crust: If you’re going to make a pie, I recommend going all out and making your own homemade pie crust also! My favorite pie crust is my all butter, flaky, pie crust recipe. I have all the tips and tricks you need to make the best pie crust.
  • Extra Cold Pie Crust: be sure to have a nice chilled pie crust when making this pie, due to the runny filling we don’t want it to leak through the crust during baking. Having a cold crust will help ensure the fat (the butter) is solidified when baking starts and this helps the crust keep its structure, preventing any leaks.
Baked pecan pie in a glass dish with slices removed and a pie server.

Southern Pecan Pie: FAQS

What is the difference between Pecan Pie and Southern Pecan Pie?

Pecan pie is going to be the same if made and enjoyed in the north or the south. The reason why I call this Southern Pecan Pie, is because the recipe is initially from the South, with the first printed recipes being in the state of Texas in the late 1800’s.

Does pecan pie have to be refrigerated?

According to the USDA pies that are egg rich (custards, meringues, pecan, pumpkin) should be kept in the refrigerator. After baking, allow to cool to room temperature for up to 2 hours before refrigerating.

Should pecan pie be served warm?

Typically pecan pie is served room temperature or even chilled from the fridge. Pecan pie needs to cool before serving after baking to allow time for the filling to set.

More Holiday Dessert Recipes:

If you tried this recipe please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below! Thank you so much!

Slice of pecan pie topped with a swirl of whipped cream and a halved pecan on top.

Classic Southern Pecan Pie

5 from 3 votes
This nutty, sweet Southern Pecan Pie recipe is wonderfully rich and chock full of pecans. Baked in a flakey butter pie crust, this pie is the highlight of the holidays!

Ingredients

  • 3 large eggs , beaten
  • 1/2 cup white sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 cup corn syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup unsalted butter, melted
  • 1 cup pecans, chopped
  • 1 pie crust

Instructions

  • Preheat oven to 350℉.
  • Place pie crust in a 9 inch baking dish. Crimp or flute the edges. Place pie dish with crust into the refrigerator or freezer to keep cold.
  • In a medium size mixing bowl beat the eggs. 
  • Stir in the white, brown sugar and salt until mixture is smooth. 
  • Add the corn syrup and vanilla extract. Stir until completely mixed. 
  • Stir in the melted butter. 
  • Add chopped pecans into the chilled pie crust. Pour pie filling into the dish over the chopped pecans. 
  • Carefully place pie dish on middle grate in the oven. 
  • Bake for 50-60 minutes until center of the pie is baked and no longer jiggles when moved. 
  • Allow pie to cool to room temperature prior to serving. 

Video

Notes

  • Corn Syrup Substitute: mix 1/2 cup light brown sugar with 1/2 cup maple syrup.
  • Pie Filling: internal temperature of the filling needs to reach 185 degrees F to be fully cooked. 
  • Pie Crust: store bought or homemade crust can be used. 
  • Extra Cold Pie Crust: be sure to have a nice chilled pie crust when making this pie, due to the runny filling we don’t want it to leak through the crust during baking. Having a cold crust will help ensure the fat (the butter) is solidified when baking starts and this helps the crust keep its structure, preventing any leaks.
  • Pie Crust Browning? If you notice the crust browning too quickly during baking, place a tent of foil around the crust for the remaining bake time, or use a pie shield. 
Storage: 
  • Store covered in the refrigerator for 3-4 days. If you are planning on eating the pie the same day it can be kept at room temperature after baking for 2 hours.
  • Freeze for 1-2 months. Make sure you properly cover or seal the pie before placing in the freezer. To thaw, place the pie in the refrigerator overnight or reheat in the oven at 275℉ for about 20 minutes.

Nutrition

Serving: 1, Calories: 471kcal, Carbohydrates: 64g, Protein: 5g, Fat: 24g, Saturated Fat: 8g, Cholesterol: 82mg, Sodium: 285mg, Potassium: 103mg, Fiber: 2g, Sugar: 52g, Vitamin A: 332IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg
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Recipe first published November 19, 2019. Updated November 4, 2022 with new images. Recipe is unchanged.

Photography by the talented @KJandCompany.co