Y’all, my Southern pecan pie is straight up famous during the holiday season. The ratings below will tell you it is the best one anyone has ever tried, and I can’t argue with that. It’s got a mix of pecans and gooey, sweet filling, plus you can prep it in no time. Whether it’s your first time baking one or you’re a pro, my family’s pecan pie recipe is the ONLY ONE YOU’LL EVER NEED. Bold statement, but complete facts!
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Homemade Pecan Pie Ingredients
- Dry ingredients: Granulated sugar, light brown sugar, all-purpose flour, and a pinch of salt. The flour helps the filling set. I’ve tried plenty of pecan pie recipes that left me with soupy centers, but adding that little bit of flour made all the difference!
- Wet ingredients: Light corn syrup, melted unsalted butter, beaten eggs, and vanilla extract. Let the eggs come to room temperature and the melted butter cool slightly so the filling blends smoothly.
- Pecans: I’ve made this with just about every kind of pecan possible, from whole ones to chopped pieces, and they all work. Pecan halves are my fave because you get that big crunch and a pretty top.
- Pie crust: There ain’t nothing wrong with using a store-bought pie crust, but if you really want the best pecan pie ever, go with a homemade crust. And I ain’t just saying that because I have a recipe for it! Everything made from scratch has a lil more love in it, boos. For a packaged crust, follow the directions for thawing and prebaking.
They’re Lovin’ It! Here’s what They’re Sayin’:
“All I can say is WOW!!!!!!! I followed the recipe to the tee & it came out immaculate”
—ANDRETTA
How to Make Pecan Pie
These step-by-step photos show how to make a Southern pecan pie, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Pecan Pie Recipe
1. Whisk together the sugars
Whisk the granulated sugar and brown sugar together in a medium bowl, breaking up any brown sugar lumps.
2. Add the wet ingredients
Whisk in the corn syrup, melted butter, beaten eggs, and vanilla until smooth.
PRO TIP: Spray your measuring cup with cooking spray before adding the corn syrup. It will slide right out!
3. Whisk in the flour and salt
Add the flour and a pinch of salt, then whisk until smooth with no dry pockets.
4. Fold in the pecans
Use a spatula to fold the pecan halves into the filling until evenly coated.
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5. Fill your pie crust with the pecan pie filling
Pour the filling into your prepared pie shell and spread the pecans evenly across the top.
6. Bake and serve your pecan pie
Bake until the edges are set and the center has just a slight jiggle, then let the pie cool completely before slicing and serving with a big scoop of vanilla ice cream.
PRO TIP: If using a homemade crust, prebake it with parchment and pie weights before adding the filling, keeping some weights against the sides so the crust holds its shape.
Full Southern Pecan Pie Recipe
Southern Pecan Pie Recipe
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Equipment
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup light corn syrup
- 3 tbsp unsalted butter melted
- 3 large eggs beaten and room temperature
- 2 tsp vanilla extract
- 2 tsp all-purpose flour
- pinch of salt
- 1 1/2 cups pecan halves
- 1 9 in pie crust
Instructions
- Preheat oven to 375˚F. In a medium sized bowl, whisk together both sugars until combined.
- Next whisk in corn syrup, melted butter, beaten eggs and vanilla until mixture is smooth.
- Quickly whisk in flour and pinch of salt until mixture is smooth but somewhat thickened.
- Add pecan halves and use a spatula to combine.
- Pour pecan filling into pie shell. If using my pie crust recipe, roll one of the disks out into the pie plate then use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights then add the filling. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water).
- Bake for 15 minutes then lower temperature to 350˚F and bake 30-40 minutes or until center of pie jiggles only slightly. If it shakes too much, leave it in the oven to bake longer. The pie should be almost stable. If you find that the crust is browning too quickly, add a pie shield or some foil on the outside halfway through the bake.
- Remove pie from oven and allow to cool to room temperature, then serve.
Video
Notes
How to Store
- Fridge: Cover and refrigerate for 3-4 days. Wait until it’s cool before covering tightly so you don’t trap moisture and soften the crust.
- Freezer: Once cooled completely, wrap the pie or individual slices tightly in plastic wrap, then foil. Label with the date and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm slices in a 300°F oven, loosely covered with foil, until warmed through. If you just need a quick slice, microwave in short bursts.
Nutrition
Recipe Tips
- Check your oven temperature with an oven thermometer. If it runs cooler than the dial says, your pie can brown on top and underbake in the center.
- Loosely cover the pie with foil if the pecans get too dark. That lets the filling finish baking without burning the nuts. Burnt pecans will make the whole pie taste bitter.
- Take the pie out while the center still jiggles slightly. That lil wobble is normal, and the filling will keep setting as it cools. If it’s sloshing like liquid, it needs more baking.
- Let the pie cool completely before slicing. For cleaner slices, chill it and wipe your knife between cuts.
They’re Lovin’ It! Here’s what They’re Sayin’:
“Jocelyn, This is my go-to pecan pie recipe! I made 6 pies last year and am already getting requests from my family for this Thanksgiving. Thank you for this wonderful recipe.”
—MERRIE
Recipe Help
If it’s still warm, let it cool completely first boos. If the filling is clearly liquid when it comes out of the oven, loosely cover it with foil and keep baking at 350°F, checking every 5 to 10 minutes until the center only jiggles slightly.
The sugar probably didn’t dissolve properly. Break up any brown sugar lumps and whisk the filling until smooth before adding the pecans.
Nope! They toast on top as the pie bakes. You can add them straight from the bag.
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I made your pecan pie recipe for Thanksgiving this year. It was awesome!! And I followed your instructions. My family loved it. I was lucky enough to have had one piece before it was devoured by my family. Thank you for sharing. I will be adding to my holiday recipe box.
I made this for Thanksgiving. I used agave instead of the cornstarch. Couldn’t taste a difference really. My family ❤️ it and if my daughter said it was good, trust me it was
I made this for Thanksgiving. I used agave instead of the cornstarch. Couldn’t taste a difference really. My family ❤️ it and if my daughter said it was good, trust me it was
Last year was my first time baking a pecan pie. I used another recipe, and it came out runny and just…eh.
This year for Thanksgiving, I used this recipe. And my husband, who loves pecan pie more than life itself, declared it “better than Aunt Debbie’s”. That is, indeed, the HIGHEST praise from my husband!
Thank you for sharing! It will be a staple in my house from now on!
That is truly the highest praise ever. Thank you so so much for leaving the glowing review.
Absolutely delicious! My husband is from Mississppi and a huge Pecan Pie fan. This northern girl had no clue how to make it and was never impressed by the overly sweet flavor of those I had tried, even hubby had to agree with that at times. This recipe couldn’t be easier or more perfect. I followed the directions exactly (easy peasy), with the exception of using chopped pecans instead of halves. My reason for chopped was I thought it might be easier to cut, granted not as pretty. The pie was gone in a flash and it’s the first time I have really enjoyed Pecan Pie, a home run. I will make it every Thanksgiving. Thank you so much for sharing your wonderful recipe!
So happy you enjoyed it!
Made this for the first time~~ and I am old as dirt ~lol~ it would have turned out perfect if I didn’t get nervous and overcook it a bit~~ fooled everyone and they all loved it~~ I did use dark brown sugar but will try again with light brown sugar and watch it a little close. I added about 2 Tablespoons of mini chocolate chips sprinkled on top just before baking. Had it at a restaurant and loved it so had to try ~~ Thank you for such a great recipe. Can’t wait to try it again~~
Hooray I love the idea of adding the chocolate chips!
I’m a pecan pie snob…I’m very picky and I do all the cooking and baking in my home. That being said Pecan pie has always been my favorite pie to eat. This recipe is amazing and I even got my kids to try it. They loved it also. Thanks for sharing and please keep up the “back stories”. I love them. Thank you and God Bless.
Hooray!!!!
Made this this afternoon, it was so yummy. Adding it to the list of Thanksgiving must haves.
Also used your pie crust recipe, so easy.
Fantastic! I’m so so glad you enjoyed it!
Soooo… this was my first time making a Pecan pie and… drum roll please…… IT WAS THE BOMB!!! My husband said he fell in love all over again, LOL!!!
The only thing I noticed is that I had to increase the cooking time because it was still a little too “jiggly” in the middle ♀️ Anywho… THANKS A BUNCH!! ❤
Just wonderful!!
I found this today. It just came out of the oven. It looks AMAZING! This will be my pecan pie recipe for the Thanksgiving holiday. It was simple to make. Can’t wait to see my family enjoy this yummy pie!
Hooray!!! I am so so so glad!