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–+ servings
Slice of pecan pie topped with a swirl of whipped cream and a halved pecan on top.
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5 from 4 votes

Classic Southern Pecan Pie

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!
Prep Time10 minutes
Cook Time1 hour
Course: Dessert
Cuisine: American
Servings: 8 slices
Author: Serene

Equipment

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