Southern Pecan Pie Recipe

This Southern Pecan Pie Recipe is a sweet and gooey recipe, which is made with crunchy pecan halves and light corn syrup. It’s the classic Thanksgiving dessert, ready in about 1 hour (plus cooling time).

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Southern Pecan Pie Recipe 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: Set the oven to 400°F (200°C). Allow it to preheat fully before putting the pie in to ensure the crust cooks properly.
2. Make the filling: In a large bowl, crack the eggs and beat them slightly. Add the white sugar, light corn syrup, melted butter, vanilla extract, and salt. Stir vigorously until the mixture is completely smooth and cohesive.
3. Add the nuts: Pour the pecan halves directly into the egg mixture and stir again to coat them all in the sweet syrup.
4. Pour it in: Pour the entire filling mixture into the unbaked pie crust. Don’t worry about arranging the pecans; they will naturally float to the top during baking and create that beautiful, bumpy surface on their own.
5. Bake (Two-Step Method): Place the pie in the oven and bake at 400°F for 15 minutes. Then, turn the oven down to 350°F (175°C) and continue baking for another 35–40 minutes. The pie is done when the edges are set and puffed, but the very center is still just a little jiggly (like Jell-O).
6. Cool: Remove the pie from the oven and set it on a wire rack or the counter. Do not touch or slice it for at least 2 hours. This cooling time is not negotiable; the filling needs to come down to room temperature to solidify into a sliceable gel.

Recipe Tips

• The Temperature Drop: Starting at a high temperature sets the crust so it doesn’t get soggy, while lowering the heat finishes cooking the delicate egg custard without curdling it. Don’t forget to turn the dial down!
• Preventing Burning: Pecans can burn easily. If the top of your pie is getting too dark before the center is set, cover the pie loosely with a sheet of aluminum foil for the last 15 minutes of baking.
• Toasting Pecans: While not strictly necessary, toasting your pecans in a dry skillet for 3-4 minutes before adding them to the filling deepens their nutty flavor significantly.
• Corn Syrup: Light corn syrup is traditional for a mild, vanilla-forward flavor. If you prefer a deeper, molasses-like flavor, you can substitute half of the light corn syrup with dark corn syrup.
• Don’t Overbake: If the center of the pie is puffed up high and firm, it is likely overbaked. It should still move slightly in the middle when you take it out.

What To Serve With Southern Pecan Pie Recipe

This incredibly rich and sweet pie needs something creamy to cut the sugar.

• Whipped Cream: A generous dollop of unsweetened homemade whipped cream.
• Ice Cream: A scoop of vanilla bean ice cream melting over a slice.
• Coffee: Strong black coffee balances the sweetness perfectly.
• Bourbon: A neat pour of bourbon complements the caramel notes.

How To Store Southern Pecan Pie Recipe

• Room Temperature: The pie can be stored loosely covered at room temperature for up to 2 days.
• Refrigerate: For longer storage, cover and refrigerate for up to 4 days. Many people prefer the texture of cold pecan pie as it is firmer and chewier.
• Freeze: Bake the pie, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Southern Pecan Pie Recipe Nutrition Facts

• Calories: 500
• Total Fat: 25g
• Saturated Fat: 4g
• Cholesterol: 70mg
• Sodium: 280mg
• Total Carbohydrates: 65g
• Dietary Fiber: 3g
• Sugar: 55g
• Protein: 5g

Nutrition information is estimated per slice (based on 8 slices).

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