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 that perfect mix of crunchy 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 recipe is the ONLY ONE YOU’LL EVER NEED. Bold Statement but complete facts!
This post may contain affiliate links. Read our disclosure policy.
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
Step 1: Whisk together both of the sugars in a medium-sized bowl until combined.
Step 2: Add the corn syrup, melted butter, beaten eggs, and vanilla and mix with the whisk until the mixture is smooth.
Step 3: Add the flour and pinch of salt and quickly whisk until the mixture is smooth but somewhat thickened.
Step 4: Add the pecan halves and use a spatula to combine.
Step 5: Pour the pecan filling into your 9 inch pie shell or homemade pie crust that has been blind baked. To protect your crust, add a pie shield or some foil on the outside halfway through the bake.
Step 6: Bake the pie in the preheated oven for fifteen minutes and then lower the temperature to 350˚F and bake for 30-40 minutes or until the center of the pie jiggles only slightly. If it shakes too much, leave it in the oven to bake longer. You want the pie to be mostly stable.
Southern Pecan Pie Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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
Allow your pie to cool down completely, then cover it tightly with plastic wrap or aluminum foil. You can then pop it in the fridge. If you’re reheating a whole pecan pie recipe, warm it in a preheated 350˚F oven for about 15-20 minutes or until warmed through. If you’re reheating individual slices, they can be warmed in a microwave for about 20-30 seconds. Easy peasy!How Long Will Pecan Pie Last in the Fridge?
It will typically last for about 3-4 days.Can I Freeze Pecan Pie?
Absolutely boos! First allow the pie to cool completely, then wrap it securely in aluminum foil or a heavy-duty plastic freezer bag. Make sure you label with the date. It should last for up to 2-3 months. When you’re ready to get into it again, thaw the pie overnight in the fridge, then reheat it in the oven if you want.Nutrition
Recipe Tips
- Master the Crust Y’all: Starting with a homemade crust can truly elevate your pecan pie recipe boos. It’s worth the extra effort.
- Go Room Temp: Make sure your eggs are at room temp before adding them to the mix. This helps that pie filling set up just right.
- Stir with Care: When you add the flour and pecans, stir gently to combine so the pecans won’t break and mess up the texture.
- Clever Measuring Cup Tip: Spray the inside of your measuring cup with nonstick spray before measuring the corn syrup. This allows it to slide out like a boss without any sticky leftovers.
- Blind Bake that Crust: 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 so the crust doesn’t get soggy when the filling is added.
Ingredient Tips
- Brown Sugar: If you only have granulated sugar at the crib, you can easily make your own brown sugar by adding molasses.
- Corn Syrup: Swap in maple syrup or even honey here. The texture won’t be as gooey but it will still taste delish.
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
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
The best way to check if it’s done is to jiggle it slightly. If it moves quite a bit and seems to have too much liquid, you will need to continue baking. You don’t want it to be completely set in the oven or it will dry out.
Absolutely boos! You can bake the pies as you have time and store them in the freezer until you need them. Be sure to wrap them in layers to keep out any off flavors. Allow them 24 hours in the fridge to thaw out.
More Southern Pie Recipes
- Pumpkin Pie
- Southern Egg Pie
- Big Mama’s Sweet Potato Pie
- Sheet Pan Pie with 3 flavors in 1
- Chocolate Bourbon Pecan Pie
- Sweet Potato Pecan Pie
- Buttermilk Pie
- Pecan Cobbler
- Black Folks Sweet Potato Pie
This post was originally published in October 2019. It has been updated with new content and more images.
pinterest 
facebook 
twitter 
email
Best pecan pie recipe ever!!! Thank you for sharing..
I have never made a pie until I found this recipe. I was given a bunch of fresh pecans so decided to give it a try. This recipe is supper easy and the result was the best tasting pecan pie I have ever eaten! Thank you very much for sharing and I will definitely be making this pie over and over again!
I made the Southern Pecan Pie using Ms Jocelyn’s recipe and this receipe is hands down the best pecan pie I’ve ever tasted!!! It’s for sure tucked away safely in my recipe book in hopes of enjoying for years to come!! These pies came out just perfect!! The right amount of sweetness that allowed for the buttery nut taste to come through!!!
I’m so grateful that you have shared your family recipe and so glad I found it!!! Happy New Year!!
Jacelyn, this is the first time I have ever made a comment so i really hope you see this. I found this recipe and made one pie for Thanksgiving. It was phenomenal. I am known for being a pretty decent baker and cook but when i used this recipe my husband said it was a KEEPER!!! I made two for Christmas dinner and three for friends. I made my seventh pie this season just last night for our All Southern style New Years Dinner this afternoon. Thank you again for sharing this.
Oh wow that makes me so so happy! Thank you so much for sharing this with me.
Hi Jocelyn, I sure did t think to ask this question and add it to my lifestyle question! Gosh , I just want to make a perfect pie!
Ok do I just bake it directly on oven rack? I know a lot of people use cookie sheets.
Very last question, promise!
But I will post comments about the finished dessert!
Thank you
I’m using this pecan pie recipe for the first time today but I didn’t see anything about how to handle pie crust
Is the crust , completely thawed (using pet ritz frozen) and then add filling, or kept frozen and then add filling?
For a frozen pie crust, I believe the instructions say you can bake directly from frozen and it will bake up just fine.
Girl just made my first pecan pie.
Two really.Oh my greatttttt.
Thank you so much.
Down South visiting daughter a neighbor ask me. Pecans right from the tree. 10 stars
This is the first time I have made a Pecan Pie and after baking and serving to family it won’t be the last one. Everybody loved it! Thank you for sharing this 5 star recipe!
Perfect in every way! I made this pie last night to take to our sons house for Christmas dinner today. It was a huge success! His wife is a chef and she said it was delicious! And believe me – if she don’t like it you’re gonna know it!!!
This is only a slight variation of my moms but I’m gonna try next time. I use 1 cup brown sugar where yours is 1/2 plus1/2 granulated sugar. I use 3/4 syrup to your 1/2
And I don’t use flour. I think yours will be better!