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!
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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
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
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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
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
- Black Folks Sweet Potato Pie
This post was originally published in October 2019. It has been updated with new content and more images.
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I made this pie for Thanksgiving. My husband raved about it. It really is the best pecan pie recipe. And It so easy to make. It will be my go to from now on Thank you Jocelyn!
Awe, thanks boo!
Do you recommend salted or unsalted butter? And is it okay to skip the flour step in the filling or will it turn out runny?
Either butter is fine. If you use salted butter, just leave out the salt. Also I recommend making this recipe exactly as written with no deviations to get the same result.
Hello love this recipe. But I want to make 2 do I double the recipe
Yes you can double the filling.
My first time ever making a pie from scRatch. I added a sprinkle of nutmeg and im not sure if it made a difference because i dont actually eat pecans. But my family loved it. Rec is very easy to follow. I will be making again.
So glad you’re family loved it! Thank you for sharing it with them!
If i would add the Burbon how much would I add? this recipe looks delicious
Thank you! I would add a tablespoon or 2 at most so it adds just a little depth but doesn’t overpower the delish filling.
All I can say is WOW!!!!!!! I followed the recipe to the tee & it came out immaculate making the crust from scratch really makes the difference. I made 2 just for my household alone. I have corn syrup left over for 2 more pies & I’ll use it for Xmas to make the pecan pie then. Great recipe
Yay! Happy to hear that you and your hubby liked it!
Can I use Dark Corn Syrup and if so, any changes?
Yes you can. The flavor difference will be slight.
Just wondered, are you still using the Land O lakes butter with canola?
Your recipe is great
I use whatever I have on hand! You can use regular butter if you want!
Made this today for Iftar. I burnt it a little from the top, but still so good, and so much easier than anything I’ve made before.
FYI you need to update the security certificate for this page as my browser labeled it as dodgy and advised me not to go on. You are probably losing click throughs.
PS Great recipe.
Hi Marti, that’s so so strange. Do you happen to know what browser you were using? I just had my tech team look into this and they couldn’t find anything. Also did you enter the site through a newsletter or someone else’s link perhaps? We just want to fix whatever might be wrong.