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, all wrapped up in a flaky, buttery crust that’s basically magic. If you’re on the hunt for a homemade pecan pie recipe that hits every traditional note while keeping it super easy and crazy delish, you’ve come to the right spot boos!
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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
This pecan pie is the best classic pie that you can prepare in no time. Nutty, sweet, and beyond buttery, this pie was made to be on your holiday table boos. Whether it’s your first time baking one or you’re a seasoned pro, my family recipe for this nut-filled treat is a classic, no-frills kinda pie, and it’s the ONLY ONE YOU’LL EVER NEED. Bold Statement but complete facts!
The Lowdown of This Pecan Pie Recipe
Cuisine Inspiration: Classic Southern
Primary Cooking Method: Baking!
Dietary Info: Can be made Gluten-Free with easy swaps
Key Flavor: Nutty, Buttery, Gooey and Caramel Like Vibes
Skill Level: Easy y’all (No Sweat Fam!)
Amazing Flavor
I stand by saying this is the best pecan pie recipe ever because it delivers the perfect balance of sweetness and nuttiness. The flavors are rich, complex, and beyond satisfying, making it the OG dessert to serve on your holiday table y’all.
Nostalgic Comfort
There’s something deeply comforting about a slice of homemade pecan pie boos. It reminds me of family gatherings, holiday cheer, and the joy of sharing good food with my loved ones. I know once you make my family recipe, it will bring back so many fond memories for you.
Easy Peasy!
Despite how gourmet it all tastes, this easy pecan pie is surprisingly no-fuss y’all. The filling comes together in mere minutes, and even if you’re a baking newbie, you can kill it making this recipe because it’s so straightforward and manageable.
Ingredients You’ll Need to make Best Pecan Pie Recipe
- Butter: This pumps up the richness and indulgence in that addictive filling.
- Sugar: I use two different sugars, granulated (white) sugar and brown sugar to round out the sweetness adding slight undertones of molasses.
- Corn Syrup: If you want that perfect caramel-like gooey center, you gotta add this to the mix.
- Eggs: These are the stabilizers in this recipe allowing that pecan pie filling to set up.
- Vanilla: This adds a wonderful aromatic note to the pie.
- Flour: We add jut a little to set up the pie a bit so it won’t be syrupy or runny in the end.
- Pecans: I use pecan halves but if you want them smaller, you can use chopped or a mix of both for different textures. Do you boos!
- Pie Crust: I like to use a homemade pie crust. If you go with store-bought, you’ll need to get a 9 in crust.
How to Make Pecan Pie
How to Serve Southern Pecan Pie
- A La Mode: Ain’t nothing like a slice of warm Southern pecan pie with a scoop of vanilla ice cream. But honestly have fun with the flavors and mix it up with a scoop of corn ice cream, raspberry ice cream or even coffee ice cream. Do you boos!
- Dollop It Up: Get your spoon ready to add some fresh whipped cream on top of each slice.
- Classic Southern Supper: Go traditional and serve up some smothered pork chops, candied sweet potatoes, Southern green beans and fried cornbread and serve this up for dessert.
Recipe Substitutions
- 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.
- Vanilla Extract: Amp up more vanilla flavor by replacing the extract with vanilla bean paste or go with something different like almond extract to bring in more nutty flavor.
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 Variations and Additions
- Gluten-Free: Replace the flour in the recipe with your fave 1:1 ratio gluten-free flour. And also make sure you use a gluten-free crust here.
- Change the Crust: Go with a graham cracker crust to switch up the texture and have some fun.
- Booze It Up: Add a little bourbon to the filling for some depth and grown folk flava!
- Spice It Up: Sprinkle in some warm spices like cinnamon, nutmeg or cloves to give some Fall flavors to the mix.
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Expert Tips and Tricks
- Master the Crust Y’all: Starting with a homemade crust can truly elevate your pecan pie recipe boos. My go-to is an all-butter crust recipe that delivers flakiness and rich flavor and 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. Vigorous stirring can break those pecans up and change the end 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.
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 Southern 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.
Frequently Asked Questions
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.
Corn syrup has a much thicker, gooey texture than just sugar so it contributes to making a bomb filling texture. I know everybody ain’t a fan. So try other liquid sweeteners like maple syrup and see what you think.
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.
Y’all this pecan pie recipe is legit the best one online. Seriously I ain’t playing. That gooey texture is easier to achieve than you think. Plus you only need straightforward ingredients to pull it off. Let’s get into it boos.
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
- Black Folks Sweet Potato Pie
Southern Pecan Pie Recipe
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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
This post was originally published in October 2019. It has been updated with new content and more images.
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Hello Jocelyn. I plan to make your pie crust for a pecan pie. I need to know do you bake the crust for 5 minutes and then add your filling?
You will want to add some weights so it won’t shrink while baking.
I didn’t use eggs at room temperature I just made pie today I peeked in the center and looks a little runny should I cover crust edge and cook longer or let it cool to set?
Room temperature are essential for setting any type of custardy based pie so that is why it is runny. It won’t work with rebaking at this point.
This recipe is absolutely perfect! The pie turned out crunchy on top and gooey in the middle. Just the right amount of sweetness. Thanks for a great recipe!
Loved it!!!
I can’t wait to try this. I don’t like a runny pecan pie. Thanks for sharing this Southern classic
Made this yesterday and finally got around to having a slice. All I can say is WOW. Absolutely amazing. A little skeptical about the amount of vanilla but it works so well. Not so sweet that a little of the salty couldn’t shine through. Not at all funny and the top didn’t turn into hard, crusty tooth breaker. Thank you so much. My only regret is I didn’t have some while it was still warm.
Followed your recipe exactly ❤️
Everyone loved it!
I have tried many different pecan pie recipes for my family and friends, and the votes are in — this is the best! With other recipes I’ve struggled to get the inside to firm up but this cooks perfectly, exactly as it’s laid out. Perhaps it’s the flour inside that makes the difference? Either way, this is my new go-to. Soooo delicious! Thank you for the recipe!
**update to my earlier post**
The pie recipe turned out AMAZING. The filling when totally set will be perfect. I had a sneaky taste…yumsterz. Thanks for the simple & tasty recipe.
This is the second time making this but the first time using your recipe so fingers crossed. It’s in the oven as I write this…an extra 10mins. My first time was a flop. Very wet. I’m in Ireland but was in Miami for Christmas. I brought home The Light Corn Syrup to play baking! This shud be sum real deal flava haha 5 stars so far…
I’m from Louisiana and have three pecan trees in my yard so I have made my fair share of pecan pies. I’ve probably tried more variations and recipes than most people have eaten, until I tried this recipe. It is hands down my favorite. I’ve made it three times since Christmas. Thanks for putting an end to my search for the best pecan pie recipe ever!