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A whole Southern Pecan Pie in homemade butter crust with a bowl of pecans nearby against white background

Southern Pecan Pie Recipe

This Southern Pecan Pie is the best classic pie that you can prepare in no time. Nutty, sweet and oh so buttery, this pie was made to be on your holiday table!
Course Dessert
Cuisine American, Cajun/Creole, Southern
Keyword nuts, pecan, pecan pie, pie, pie crust, pie recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 466kcal


  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 3 tbsp Land O Lakes® Butter with Canola Oil or Regular Butter melted
  • 3 eggs beaten and room temperature
  • 2 tsp vanilla extract
  • 2 tsp all purpose flour
  • pinch of salt
  • 1 1/2 cups pecan halves
  • 1 pie crust


  • Preheat oven to 375˚F. In a medium sized bowl, whisk together both sugars until combined.
  • Next whisk in corn syrup, melted Land O Lakes® Butter with Canola Oil, 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.



Tip: Spray inside of measuring cup with nonstick spray when measuring corn syrup so it slides out easier.


Calories: 466kcal | Carbohydrates: 56g | Protein: 5g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 166mg | Potassium: 145mg | Fiber: 2g | Sugar: 43g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg