Southern Pecan Pie  – Easy Cracker Barrel Copycat

This Southern Pecan Pie is a simple, no-fuss classic — buttery, sweet, and full of crunch. It comes together with basic pantry stuff and a frozen pie crust, which honestly saves the day. Great for holidays… or just a slow afternoon when you want dessert without overthinking it.

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Quick Summary

• Prep time: 10 mins
• Cook time: 50 mins
• Flavor: nutty, gooey, buttery
• Great for: low-effort baking days, dessert cravings, casual get-togethers

Why I Like This Recipe

Not trying to be poetic or anything — I was just tired and had pecans. This recipe doesn’t ask much from you, and somehow still delivers that sweet, cozy, legit Southern vibe. It’s easy. No mixer. Just mix, bake, chill.

Ingredients

• 3 large eggs
• 1 cup white sugar
• 1 cup light corn syrup
• 2 tbsp melted butter
• 1 tsp vanilla extract
• ¼ tsp salt
• 1½ cups pecan halves
• 1 (9-inch) unbaked pie crust

How To Make Southern Pecan Pie 

1. Preheat your oven: 400°F. No need to wait for it to fully heat — just get it started.
2. Make the filling: Crack eggs into a bowl. Beat a little. Toss in sugar, corn syrup, melted butter, vanilla, and salt. Stir until smooth. Add the pecans, stir again.
3. Pour it in: Filling goes into the pie crust. Don’t arrange the pecans or anything — they float up and sort themselves out while baking.
4. Bake: Start at 400°F for 15 mins. Then turn it down to 350°F and keep going another 35–40 mins. Done when the middle’s just a little jiggly.
5. Cool: Set it on the counter and don’t touch for 2 hours. Not negotiable — it needs to set.

Tips for Success

• Let it cool all the way — slicing too early = a mess.
• Cover the crust edges with foil if they’re getting too brown too fast.
• Use pecan halves, not chopped. They look better and toast up nicer.
• Optional but worth it: toast the pecans 5 mins before adding.

Storage and Reheating

• Fridge: Cover it. Lasts about 4–5 days. Still good cold.
• Freezer: Wrap in foil, then plastic. Freeze up to 2 months. Thaw overnight.
• Microwave: 10–15 secs if you want it warm-ish. Not bad.

Frequently Asked Questions

• Can I use dark corn syrup instead?
  Yep. It’ll just come out a little richer in flavor. Still works great.
• Do I have to toast the pecans first?
  Not required. Toasting adds flavor though. I do it if I’m feeling fancy.
• Will it still set if the middle jiggles a bit?
  Yeah — it firms up as it cools. Just don’t slice too soon.
• What if I don’t have a pie crust?
  Make a quick one if you want, or use graham cracker crust. Not traditional, but still good.
• Can I add chocolate chips?
  Sure. It’s not classic, but no one’s gonna stop you.

Common Mistakes and How to Dodge Them

• Cutting into it too early: The pie needs time. Slice it too soon and it’ll ooze. Let it sit 2 hours minimum.
• Overbaking: If the top starts cracking hard, it’s probably a little over. Stop when it’s puffed but soft in the middle.
• Crust burns while baking: Throw foil over the edges at the 15-minute mark. Easy fix.
• Forgetting the salt: Tiny bit of salt helps balance all the sugar. Don’t skip it.
• Using cold eggs or butter: Room temp ingredients mix smoother and bake more evenly.

Nutrition Facts (Per Serving)

• Calories: 520 kcal
• Total Fat: 27g
• Saturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 200mg
• Potassium: 120mg
• Total Carbohydrate: 65g
• Dietary Fiber: 2g
• Sugars: 40g
• Protein: 5g

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