Southern pecan pie is a timeless dessert that captures the essence of cozy gatherings and rich traditions. With its buttery crust, gooey filling, and nutty topping, this pie is the perfect indulgence for holidays, family dinners, or whenever you’re in the mood for something sweet and comforting.
Why You’ll Love This Recipe
- A classic Southern dessert with simple, timeless ingredients.
- The perfect balance of sweet, buttery, and nutty flavors.
- Easy to prepare with a rich, luxurious filling.
- Ideal for holiday gatherings or as a show-stopping dessert.
- Pairs beautifully with whipped cream or a scoop of vanilla ice cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pie crust (store-bought or homemade)
- Pecans
- Light corn syrup
- Granulated sugar
- Brown sugar
- Unsalted butter
- Eggs
- Vanilla extract
- Salt
Directions
- Preheat your oven to 350°F (175°C). Roll out your pie crust and press it into a 9-inch pie pan. Crimp the edges and set aside.
- In a medium saucepan, melt the butter over low heat. Stir in the light corn syrup, granulated sugar, and brown sugar until smooth. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk the eggs until frothy. Slowly add the slightly cooled sugar mixture while whisking continuously.
- Stir in the vanilla extract, salt, and chopped pecans.
- Pour the filling into the prepared pie crust. Arrange whole pecans on top for decoration, if desired.
- Bake for 50–60 minutes, or until the filling is set and the center no longer jiggles. If the crust begins to brown too quickly, cover the edges with aluminum foil.
- Allow the pie to cool completely before slicing and serving.
Servings and Timing
- Servings: Serves 8 slices
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
Variations
- Chocolate Pecan Pie: Add ½ cup of semi-sweet chocolate chips to the filling for a decadent twist.
- Bourbon Pecan Pie: Stir in 1–2 tablespoons of bourbon for a bold, smoky flavor.
- Maple Pecan Pie: Replace corn syrup with pure maple syrup for a unique and slightly lighter sweetness.
- Nut Mix Pie: Mix pecans with walnuts or almonds for a different texture.
- Mini Pecan Pies: Use a muffin tin to make individual servings.
Storage/Reheating
- Storage: Store the pie in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days or in the refrigerator for up to a week.
- Freezing: Wrap the cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Reheating: Warm slices in the microwave for 15–20 seconds or in the oven at 300°F (150°C) for 10 minutes.
FAQs
What makes Southern pecan pie different?
Southern pecan pie is known for its sweet, gooey filling made with corn syrup and sugar, giving it a rich texture and flavor.
Can I use dark corn syrup instead of light?
Yes, dark corn syrup will add a deeper, molasses-like flavor to the pie.
Do I need to toast the pecans beforehand?
Toasting pecans enhances their flavor, but it’s optional for this recipe.
How do I prevent the pie crust from burning?
Cover the edges of the crust with aluminum foil or a pie shield during baking.
Can I make this pie without corn syrup?
Yes, you can substitute corn syrup with maple syrup or honey, though the texture may vary slightly.
Can I make this pie ahead of time?
Absolutely! Pecan pie tastes even better the next day. Store it at room temperature or in the fridge until ready to serve.
Why is my pecan pie filling runny?
This happens if the pie hasn’t baked long enough. Bake until the center is set and doesn’t jiggle when shaken.
Can I use a graham cracker crust?
Yes, a graham cracker crust works well for a slightly different flavor and texture.
Is pecan pie served warm or cold?
It’s delicious both ways! Warm it up for a gooey texture or serve cold for a firmer slice.
Can I add whipped cream or ice cream?
Yes! A dollop of whipped cream or a scoop of vanilla ice cream complements the pie perfectly.
Conclusion
Southern pecan pie is a classic dessert that never goes out of style. Its buttery crust, gooey filling, and crunchy pecans make it a favorite for holidays and beyond. With simple ingredients and easy steps, you can create this irresistible pie and share the taste of Southern tradition with friends and family. Give it a try and enjoy every sweet, nutty bite!
Print
Southern Pecan Pie
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 55 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Description
A traditional Southern dessert, pecan pie is rich, buttery, and irresistibly delicious. With a golden flaky crust and a gooey pecan filling, it’s the perfect centerpiece for any holiday table.
Ingredients
For the Pie Crust (Optional, or use store-bought):
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter (cubed)
- 3–4 tbsp ice water
For the Filling:
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves
Instructions
Make the Pie Crust (Skip if using store-bought):
- Prepare the Dough:
- In a mixing bowl, combine the flour and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and Prebake:
- Preheat your oven to 375°F (190°C). Roll the chilled dough on a floured surface to fit a 9-inch pie dish. Place the dough in the dish, trim the edges, and crimp as desired.
- Line the crust with parchment paper, fill with pie weights, and prebake for 10 minutes. Remove weights and parchment and set aside.
Make the Filling and Bake:
- Prepare the Filling:
- In a medium bowl, whisk together the corn syrup, sugar, melted butter, eggs, vanilla extract, and salt until smooth and well combined.
- Assemble the Pie:
- Spread the pecan halves evenly in the pie crust. Pour the filling mixture over the pecans.
- Bake the Pie:
- Place the pie on the middle rack of the oven and bake for 50-60 minutes, or until the center is set but slightly jiggles when shaken. If the crust browns too quickly, cover the edges with aluminum foil.
- Cool and Serve:
- Allow the pie to cool completely before slicing to let the filling set. Serve with whipped cream or vanilla ice cream for a decadent treat.
Notes
- Substitute dark corn syrup for a deeper, molasses-like flavor.
- For a nuttier filling, chop some of the pecans and mix them into the filling before pouring.
- Store leftovers in the refrigerator for up to 4 days.