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’m 65 and this was the first pecan pie I’ve ever made! Easy well explained recipe, thank you. I made 2, kept one and gave the other to my elderly neighbor. In our opinion, delicious! Making my third this morning as grandkids are coming to visit. This will be my go to pecan pie forever. Truly a wonderful tasty receipe. Happy Holidays. Gratitude.
The flour did make a difference, this recipe was amazing, me and my family thanks you a bunch
love this recipe,making it for thanksgiving
OMG, THANK YOU, THANK YOU, THANK YOU! I will do my best to make this brief. 🙂 My husband and I are eating this pie as I’m typing this (9:17AM). Today is my husband’s b/day, he’s from GA and I’m from MD, and being a southern man, all he wanted for his b/day was a pecan pie. This is my first time making a pecan pie (and my first time making a pie crust from scratch, which I’ll get to in a minute). My, my, my, this pie is ABSOLUTELY DE-LICIOUS!! And we keep going back for more, THIS MORNING (he couldn’t wait until later today to have some). This is a KEEPER and I will definitely make it again. As for the crust, that was an epic fail; he’s gluten free and although I’ve made some delicious gf cookies, the pie crust didn’t come together too well, I realized that I over processed the dough and it’s very hard (so we’re scooping out the pie filling and eating that, lol). Now that I know what I did wrong I’ll make the pie again, and this time not over process the dough. Thanks again!! 🙂
My wife’s pecan pie is legendary among family and friends. Very much like this recipe with two mods. She only uses Golden Eagle corn syrup. You can definitely tell the difference over others. Then she ads a dose of Praline Liquor which takes it over the top. Some home made vanilla bean whipped cream generously dolloped on top and you have heaven on a plate.
Been making pecan pie since I was a kid but I have never received so many compliments as when I made this one. Really good!
Just popped this into the oven, and it was super easy to put together. Can’t wait to try it. I just love pecans.
This is such a wonderful recipe thank you! However, trying to avoid corn syrup. Can you please tell me which ingredient such a honey or maple syrup, would be the best substitute for corn syrup?
Maple syrup is a great sub.
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.
Hello, I am looking to make this pie and was wondering if I should pre-bake a pre-made pie crust? Thank you in advance!
You can use either. You should do a blind bake of a homemade pie crust for this and then bake off to keep the bottom crisp if you would like.