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Southern Pecan Pie Recipe

Southern Pecan Pie

iamwinfred
This Southern Pecan Pie Recipe is the one my family fights over the last slice of every single Thanksgiving. It has a rich, gooey, caramel colored filling packed with toasted pecans, all tucked inside a flaky, buttery crust. No corn syrup shortcuts that taste artificial, no weird thickeners, just the classic combination that has been showing up on Southern tables for generations.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 520 kcal

Equipment

  • 9-inch deep-dish pie pan
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Pie crust shield to keep the edges from over browning
  • Wire cooling rack
  • Aluminum foil
  • Baking sheet for toasting pecans

Ingredients
  

  • 1 unbaked 9 inch deep dish pie crust homemade or store bought
  • 3 large eggs room temperature
  • 1 cup light corn syrup 240ml
  • 1 cup granulated sugar 200g
  • 1/3 cup unsalted butter 75g, melted and slightly cooled
  • 1 teaspoon pure vanilla extract 5ml
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves 165g, divided (1 cup roughly chopped, 1/2 cup left whole for the top)

Instructions
 

  • Preheat oven to 350°F. Fit pie crust into 9 inch deep dish pie pan and crimp edges. Chill crust in refrigerator while preparing filling.
  • Spread pecans on baking sheet and toast in preheating oven for 5-7 minutes until fragrant. Watch closely to prevent burning. Remove and cool slightly.
  • In large bowl, whisk eggs until smooth and frothy. Add corn syrup and whisk until combined. Add melted butter and vanilla, whisk until glossy and uniform.
  • Add sugar and salt, whisk for 1-2 minutes until sugar is mostly dissolved and mixture is smooth and pourable.
  • Fold toasted chopped pecans into filling with spatula until evenly distributed. Reserve whole pecan halves for topping.
  • Pour filling into chilled crust and spread evenly. Arrange reserved pecan halves in circular pattern over the top.
  • Place pie on middle rack with crust shield or foil around edges. Bake 50-60 minutes until edges are set and center has slight jiggle like gelatin.
  • Transfer to wire rack and cool at room temperature for at least 3 hours. For cleanest slices, refrigerate for additional hour after cooling.

Notes

  • Always toast the pecans first - this brings out deeper, nuttier flavor and prevents raw taste.
  • Do not overbake - a slight jiggle in the center is exactly what you want for the perfect set.
  • Let pie cool fully before slicing - rushing this step causes runny slices and unstable filling.
  • Use room temperature eggs so they blend smoothly into the filling without curdling.
  • Blind bake the crust for 10 minutes first if you tend to get soggy bottoms.
  • Keep an eye on the crust edges after the 30 minute mark and shield if needed to prevent overbrowning.
  • For deeper molasses flavor, swap light corn syrup for dark or use half of each.
  • Store covered in refrigerator for up to 5 days. Freeze baked and cooled pie, wrapped tightly, for up to 2 months.
  • Thaw overnight in refrigerator and serve chilled or let sit at room temperature for 20 minutes before serving.
  • To warm slightly, place slice in 300°F oven for 8-10 minutes - avoid microwaving which makes filling weep.

Nutrition

Serving: 1sliceCalories: 520kcalCarbohydrates: 65gProtein: 6gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 210mgPotassium: 120mgFiber: 3gSugar: 45gVitamin A: 8IUCalcium: 4mgIron: 6mg
Keyword classic pecan pie, holiday pie, Pecan Pie, southern pecan pie, thanksgiving dessert
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