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.

The Best Southern Pecan Pie Recipe: 7 Steps to Perfection

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

Scale

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.