Classic Southern Pecan Pie

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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!

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

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:

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.

Prepare the pie crust in a 9 inch glass pie dish and place in refrigerator or freezer while preparing the pie filling.
In a mixing bowl combine the eggs, sugars, salt, corn syrup and melted butter.
Pour chopped pecans into chilled pie crust.
Pour filling mixture over the pecans. The pecans will float to the top during baking.
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.

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.

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