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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Can I bake and freeze this or assemble freeze then thaw and bake it?
I would just bake and then freeze them.
I make the Karo recipe and have a problem with it seeping under crust use 9 inch pan . Any ideas?
I can’t really speak for the Karo recipe since it isn’t the recipe here and I didn’t develop it unfortunately. They may offer assistance on their site.
Blind bake the crust. While warm brush inside bottom w egg white. It will cook itself to create a little barrier.
I made this for Thanksgiving and it went over huge! I’m making another one as I type this. It’s the best pecan pie I’ve ever had. My husband loves it!
Wonderful recipe! Ingredients come together very easy. I made the pie the day before we ate it. It was the perfect consistency. My Mom has declared this to be the best pecan pie EVER! Thank you for sharing the heart of your family with us!
Hooray that makes me so so happy!
This pie was excellent. I made it for Thanksgiving and it was my first time trying a pecan pie recipe. The recipe was super easy to follow. My family and friends loved it! If you are looking for a great dessert to bring to any function, this recipe should be first on your list.
Thank you so so much! So glad you enjoyed it.
Hi, I made 2 of these for Thanksgiving and my family teased me cause they thought I bought it from the grocery store… They loved it….. Thx so much cause I was looking for the perfect and simple recipe and this was it and a big plus on using the land o lakes….”I use this all the time”. Will most definitely see thru the e-book to see what’s next…
Jocelyn Delk Adams’ pecan pie gets my family’s, neighbor’s and physical therapist’s vote for the best pecan pie ever!! The three kinds of sweetener plus the flour and salt are part of the plan for a perfect pecan pie! Thank you, Jocelyn
Hi this was our Gabby my 12 yrs old and I first time baking a pecan pie…everyone said it was delicious my Godmother brother took a fourth of the pie home…Thank you from Skokie Il
Usually when I’ve made pecan pie in the past, it turns out fine but I’ve always felt like they were too sweet and just not a lot of flavor beyond the sweetness. I used this recipe this Thanksgiving and WOW. So much flavor and not too sweet. I actually couldn’t stop eating it! My husband loved it (a true pecan pie connoisseur;) and even my mother-in-law, who is an incredible southern cook/baker herself gave it the highest praise! So glad I came upon this blog and recipe!!
Hooray that makes me so so happy!!!!
My first every pecan pie – it was SO EASY and even better it was SO YUMMY! I love your commentary prior to the recipes, the background, cooking tips, etc. I never knew that the eggs had to be room temperature for the pie to set.
Pie was so yummy I am making 2 more today!
Fantastic!!! I’m so so glad you enjoyed this pie so much!