Southern Pecan Pie
This old-fashioned Southern Pecan Pie is the gooey, nutty, sweet treat that makes the holidays feel complete. With crunchy pecans, a buttery filling, and a flaky crust, this pie is pure comfort in every slice.
🕒 Prep Time: 5 min | Cook Time: 1 hr | Chilling Time: 8 hrs | Total Time: 9 hrs 5 min
Why You’ll Love This Southern Pecan Pie
- Perfect balance of crunchy pecans and gooey filling
- A timeless Southern holiday dessert
- Easy to make ahead and store
Southern Pecan Pie – A Classic Holiday Dessert
- Total Time: 9 hours 5 minutes
- Yield: 8 servings 1x
Description
This classic Southern pecan pie features a gooey center, crunchy toasted pecans, and a flaky crust. Perfect for holidays or any nostalgic dessert craving!
Ingredients
- 1 cup white or light corn syrup (like Karo)
- 3 large eggs, room temperature
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 3 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 1½ cups pecans (½ cup finely chopped, ½ cup coarsely chopped, ½ cup halved)
- 1 9-inch unbaked pie crust
Instructions
1. Fit your pie dough into a 9-inch pie pan and place it in the freezer while you make the filling.
2. Preheat the oven to 350F. Spread pecans on a baking sheet and toast for 5–8 minutes. Watch closely to avoid burning. Cool and divide into chopped and halved portions.
3. In a large bowl, beat the eggs until well blended. Stir in corn syrup and cooled melted butter.
4. Mix in granulated sugar, brown sugar, vanilla, and a pinch of salt. Beat until smooth.
5. Stir in all the toasted pecans — this gives a mix of textures in every bite.
6. Pour the filling into the frozen pie shell. Tap gently to release air bubbles.
7. Bake at 350F for 1 hour. If the center is still too jiggly, add 5 more minutes. It’s done when it reaches 195–200F on a thermometer.
8. Let the pie come to room temperature. Cover with plastic wrap and refrigerate overnight before slicing.
Notes
Use room temperature eggs and melted (but cooled) butter for best results.
Refrigerating overnight is crucial for clean slices and gooey texture.
Use an instant-read thermometer to avoid overbaking.
Store in fridge for up to 5 days or freeze up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Dessert – Pie
- Method: Baking
- Cuisine: American – Southern
Nutrition
- Serving Size: 1 slice
- Calories: 421
- Sugar: 58g
- Sodium: 176mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 69g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 72mg
🍽️ Ingredients:
- 1 cup corn syrup (white or light – Karo recommended)
- 3 eggs, room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 3 tbsp butter, melted and cooled
- 1 tsp vanilla extract
- Pinch kosher salt
- 1 ½ cups pecans (toast first) → finely chop ½ cup, coarsely chop ½ cup, leave ½ cup in halves
- 1 (9-inch) pie crust, unbaked
👩🍳 Step-by-Step Instructions:
- Fit the pie dough into a 9-inch pie pan and place in the freezer.
- Preheat oven to 350°F.
- Toast pecans in the oven for a few minutes, being careful not to scorch them. Set aside.
- In a bowl, whisk eggs until well mixed. Add corn syrup and melted butter.
- Stir in white sugar, brown sugar, vanilla, and salt. Beat well.
- Mix in the toasted pecans.
- Pour filling into the prepared pie crust.
- Bake for 1 hour (or up to 65 minutes). The pie should register 195–200°F on an instant-read thermometer. It will still be slightly jiggly.
- Let the pie cool to room temperature. Cover with plastic wrap and refrigerate overnight. ❄️ (Don’t skip this step!)
💡 Pro Tips and Tricks:
- ✅ Always use room temperature ingredients (except the crust).
- ✅ Freeze the crust while making the filling to keep it flaky.
- ✅ Toast pecans for deeper flavor.
- ✅ Bake immediately after mixing to avoid separation.
- ✅ Use a thermometer—don’t overbake!
📦 Make Ahead & Storage:
- Store in the refrigerator (covered) for 4–5 days.
- Freeze up to 3 months.
📊 Nutrition (per serving, 1 slice):
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice | 421 | 4g | 69g | 15g | 1g | 58g |
Disclaimer: Nutrition facts are estimated and may vary depending on exact ingredients used.
FAQs
Q: Can I use dark corn syrup instead of light?
A: Yes! It will give the pie a richer, deeper flavor.
Q: Do I really need to chill it overnight?
A: Absolutely! This step ensures the filling sets perfectly.
Q: How do I know when it’s done?
A: Use an instant-read thermometer (195–200°F) – the pie should still jiggle slightly.
Conclusion
Southern Pecan Pie is the dessert that never fails to impress. Whether you serve it for Thanksgiving, Christmas, or just because, every bite is sweet, gooey, and irresistible. 🥰 Pair with a dollop of whipped cream or vanilla ice cream for the ultimate holiday indulgence.
