This classic Southern Pecan Pie recipe delivers a deeply rich, gooey filling packed with toasted pecans, all nestled in a flaky, buttery crust, making it the perfect dessert for any holiday gathering.
I’ve been perfecting this recipe for years, and it’s guaranteed to be the centerpiece of your holiday table, bringing a taste of Southern hospitality right to your kitchen. The secret is in the blend of corn syrup and sugars, which creates that perfectly sweet, caramelized filling without being overly cloying.
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Key Takeaways
- Easy to Master: This recipe is surprisingly simple to make from scratch, even for beginner bakers.
- The Perfect Texture: You’ll get a beautiful contrast between the crisp, toasted pecans and the gooey, custardy filling.
- Crowd-Pleasing Favorite: A tried-and-true classic that will have everyone asking for the recipe. It’s perfect for Thanksgiving, Christmas, or any special gathering.
- Make-Ahead Friendly: You can bake this pie a day or two in advance. In fact, it’s even better after chilling overnight! You can also find some delicious ideas for other pies on my post about a Strawberry Rhubarb Pie.
Why You’ll Love This Southern Pecan Pie
- It’s a hug in a slice: The warm, buttery aroma alone will make your kitchen feel like home. This is more than a dessert; it’s pure comfort.
- That perfect gooey center: The filling is rich, sweet, and perfectly caramelized, a delicious contrast to the earthy pecans.
- The pecans are the star: Toasting the pecans first really brings out their nutty flavor, making every bite taste a little bit like heaven.
- A healthier treat (yes, really!): Pecans are full of healthy fats and antioxidants, so you’re getting some feel-good nutrition in every slice.
- It’s a guaranteed hit: This is a showstopper of a pie that will impress every time. Seriously, people will be talking about it long after the last piece is gone.
- The perfect holiday tradition: This pie has been part of my family’s holiday traditions for as long as I can remember, and I’m so excited for it to become a part of yours, too. If you’re looking for another great holiday recipe, you might like this Sweet Potato Dump Cake.
Food or Cultural Background
There’s something so special about a slice of pecan pie. For me, it immediately brings back memories of my grandmother’s kitchen in Georgia, the air thick with the smell of baking and family chatter. Pecan pie is more than just a dessert; it’s a staple of Southern culture and hospitality. The pecan tree, you know, is the state tree of Texas, and the nuts are a huge part of the region’s agricultural history.
The gooey, custardy filling you find in today’s Southern Pecan Pie wasn’t the original version. Early recipes were simpler and didn’t use corn syrup. In fact, many believe the modern version became popular when a company called Karo Syrup started printing a pecan pie recipe on its bottles in the 1930s.
It just took off from there! My grandmother’s recipe, passed down through generations, uses that signature Karo syrup, and it’s the only way I’ve ever made it. It’s a taste of history and a whole lot of love in every single bite. If you’re a fan of traditional desserts, you should also check out my recipe for a Traditional Bread Pudding.
Ingredients for Southern Pecan Pie
| Ingredient | Notes/Substitutions |
| Corn Syrup | I use Karo, but any light corn syrup works. For a darker, more caramel flavor, you can use dark corn syrup. |
| Eggs | Must be at room temperature! |
| Granulated Sugar | White sugar |
| Light Brown Sugar | Packed |
| Butter | Salted or unsalted is fine, just be sure to melt it and let it cool a bit. |
| Vanilla Extract | Pure vanilla extract is best for a deep flavor. |
| Kosher Salt | Just a pinch to balance the sweetness. |
| Pecans | Toast them for extra flavor! For best results, use a mix of finely chopped, coarsely chopped, and whole halves. |
| 9-inch Pie Crust | You can use a store-bought crust or make your own from scratch. If you’re looking for a different type of crust, a no-bake option is great for my Apple Cheesecake No-Bake recipe. |
Equipment Needed
- 9-inch pie pan: A standard glass or ceramic pie pan is perfect.
- Mixing bowl: For whisking up the filling.
- Whisk: A wire whisk works great for combining the ingredients.
- Measuring cups and spoons: Standard baking tools.
- Instant-read thermometer: A great tool to check for doneness so you don’t overbake!
How to Make Southern Pecan Pie Step-by-Step
- Prepare the Crust: Fit your pie dough into a 9-inch pie pan. Pop it in the freezer while you work on the filling. Preheat your oven to 350°F.
- Toast the Pecans: Spread the pecans on a baking sheet and toast them in the preheated oven for just a few minutes until they become fragrant. Watch them carefully so they don’t burn! Let them cool slightly, then chop them as directed.
- Mix the Wet Ingredients: In a large bowl, whisk the room-temperature eggs until they’re well combined. Add the corn syrup and cooled, melted butter and whisk everything together.
- Add the Sugars and Flavoring: Now, whisk in the granulated sugar, light brown sugar, vanilla extract, and salt. Beat the mixture until it’s smooth and glossy.
- Stir in the Pecans: Gently fold the toasted pecans into the filling mixture with a spatula.
- Fill the Pie Shell: Pour the beautiful pecan pie filling into your chilled pie crust.
- Bake to Perfection: Bake for 1 hour at 350°F. The center should still be a little jiggly when you take it out—don’t worry, that’s what you want! The pie is done when an instant-read thermometer registers 195°F to 200°F.
- Cool & Chill: Let the pie cool completely to room temperature before covering it and refrigerating it overnight. I know it’s hard to wait, but this is a non-negotiable step for the perfect texture! If you’re looking for another recipe that uses pecans, try my Pecan Zucchini Bread.
Expert Tips for the Best Results
- Don’t skip the toasting! Toasted pecans are a game-changer. That extra step really brings out a richer, nuttier flavor that you just can’t get from raw pecans.
- Use room temperature eggs. Trust me on this one. It helps the eggs mix more evenly into the filling, creating a smoother texture.
- Don’t overbake! The pie will seem a bit jiggly in the center when you pull it out. That’s a good thing! It will firm up as it cools. An instant-read thermometer is your best friend here.
- Chill overnight. This is the secret to getting clean, beautiful slices. The pie needs time to fully set and let all the flavors meld together. It’s so worth the wait.
- Go with a mix of pecans: Using a combination of finely chopped, coarsely chopped, and whole pecan halves gives you the best of all worlds—texture and presentation! You can also use this mix for a tasty Peach Crisp with Fresh Peaches.
What to Serve With Southern Pecan Pie
This rich, sweet pie is delicious all on its own, but it’s absolutely heavenly with a few classic pairings:
- Vanilla Ice Cream: A classic for a reason! The cold, creamy ice cream is the perfect contrast to the warm pie.
- A dollop of whipped cream: I love a big spoonful of homemade bourbon whipped cream on top for a little extra something special.
- A scoop of chocolate ice cream: If you’re a chocolate fan, this is a wonderful combination. For another tasty dessert, you might also like my recipe for Peach Pie Cruffins.
Storing and Reheating Tips
- To Store: Because of the egg custard filling, it’s important to store your pie in the refrigerator. Cover it with plastic wrap or foil once it’s completely cooled and chilled overnight. It will keep well for 3-4 days.
- To Reheat: I love serving pecan pie at room temperature, but if you prefer a warm slice, you can gently heat it in a preheated 300°F oven for about 10-15 minutes, or until just warmed through.
Nutrition Facts
| Per Serving | |
| Calories | 450 kcal |
| Total Fat | 25g |
| Saturated Fat | 6g |
| Cholesterol | 60mg |
| Sodium | 250mg |
| Total Carbohydrate | 55g |
| Dietary Fiber | 3g |
| Sugars | 35g |
| Protein | 5g |
Disclaimer: Nutrition information is estimated and may vary based on ingredients and cooking methods.
FAQs About Southern Pecan Pie
What is the difference between Northern and Southern pecans?
Southern pecan trees generally produce a nut that is larger and has a thinner shell. The most significant difference, however, is a matter of culture—the Southern Pecan Pie is a culinary icon in the American South, where it’s a beloved staple at holiday gatherings.
Is pecan pie a Southern thing?
Absolutely! While you can find it everywhere today, pecan pie has deep roots in Southern cooking. It’s a quintessential dessert for Thanksgiving and Christmas in the South and is a sweet symbol of hospitality and tradition.
What is Georgia-style pecan pie?
Georgia is one of the top pecan-producing states, so a “Georgia-style” pecan pie often just means it’s made with fresh, locally-sourced pecans. The recipe itself is usually a classic, traditional Southern Pecan Pie.
What Southern nut is often used in pies?
The pecan! It’s the official state nut of Alabama and Texas, and it’s by far the most popular nut for baking sweet pies in the American South.
What is the difference between shoo-fly pie and pecan pie?
Shoo-fly pie, a Pennsylvania Dutch dessert, is made with a molasses-based filling and a crumb topping. It doesn’t contain nuts. Southern Pecan Pie, on the other hand, is a Southern dish with a gooey, custardy filling and a generous amount of pecans.
What is the goo in pecan pie?
The “goo” is a rich, sweet custard filling made primarily from corn syrup, eggs, butter, and sugar. When baked, it caramelizes and thickens around the pecans, creating that signature gooey texture we all love.
Final Thoughts
I hope you love this Southern Pecan Pie recipe as much as my family and I do. There’s just something about that rich, sweet filling and nutty crust that makes everything feel a little more special. It’s the kind of recipe you’ll be passing down for years to come. Can’t wait to see your photos! Be sure to leave a comment below to let me know how it turned out for you. Happy baking! And if you’re looking for another delicious dessert to make, you have to try my recipe for The Ultimate Chewy Fudgy Brownies from Scratch.
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The Best Southern Pecan Pie
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
Description
This classic Southern Pecan Pie recipe is an absolute showstopper, delivering a deeply rich, gooey filling packed with toasted pecans, all nestled in a flaky, buttery crust. I’ve been perfecting this recipe for years, and it’s guaranteed to be the centerpiece of any holiday table, bringing a taste of Southern hospitality right to your kitchen. The secret is in the blend of corn syrup and sugars, which creates that perfectly sweet, caramelized filling without being overly cloying.
Ingredients
1 cup corn syrup, white or light – I used Karo
3 eggs, room temperature
¾ cup granulated sugar
¼ cup light brown sugar, packed
3 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
pinch kosher salt
1–½ cups pecans, toast pecans then finely chop ½ cup, coarsely chop ½ cup, and leave ½ cup in halves
1 9-inch pie crust, unbaked
Instructions
Fit the pie dough into a 9-inch pie pan and pop it in the freezer.
Preheat the oven to 350°F. Toast the pecans for a few minutes in the oven, being careful not to scorch them; set aside.
Mix the eggs well, add the corn syrup and melted butter.
Add the white sugar, brown sugar, vanilla, and salt; beat well.
Stir in the pecans.
Pour the pecan pie filling into the pie shell.
Bake for 1 hour at 350°F. You may need to let it bake 5 more minutes. Pie will still be jiggly – it will register 195-200°F on an instant-read thermometer when done.
Let come to room temperature. Cover with plastic wrap. Refrigerate overnight. DO NOT SKIP THIS STEP.
Notes
For the best flavor, make sure to toast your pecans! Using room temperature eggs also helps the filling blend smoothly. Don’t worry if the pie is a little jiggly when you take it out of the oven; it will set as it cools. Chilling the pie overnight is crucial for clean, beautiful slices.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Southern Pecan Pie, Pecan Pie, classic dessert, Thanksgiving pie, Christmas pie, holiday recipe, gooey pie, easy pecan pie, homemade pecan pie.