A classic Southern Pecan Pie recipe with a rich, decadent filling and lots of sweet, buttery pecans. Made with dark Karo syrup, brown sugar, butter, and vanilla, this pie has a robust flavor with an irresistible gooey texture!
I was born and raised in Mississippi and can confidently tell you that no Thanksgiving is complete, especially in Black families, without at least one pecan pie on the dining table.
This pecan pie is a traditional southern recipe that I have eaten all my life down in Mississippi. This pie is sweet, sticky, and rich and is a must-have at Thanksgiving dinner and Sunday dinner!
For more incredibly delicious Thanksgiving recipes, check out our Southern Candied Yams, Southern Cornbread Dressing, and Creamy Garlic Mashed Potatoes recipes next!
Table of Contents
- Ingredients You Need To Make This Recipe
- How To Make This Recipe
- Variations and Substitutions
- Is Light or Dark Corn Syrup Better for Pecan Pie?
- What Crust Is Best for Pecan Pie?
- Are Chopped Pecans or Pecan Halves Better?
- What To Serve With Pecan Pie
- FAQs and Tips
- Make Ahead and Storing Instructions
- Recommended Tools For This Recipe
- More Southern Recipes You Will Love!
- 📖 Recipe
Ingredients You Need To Make This Recipe
- Pie crust. You can use a homemade, refrigerated, or frozen 9-inch pie crust for this pecan pie. I used The Cozy Plum's All-Butter Pie Crust recipe and it was perfect! If you are using frozen, be sure to use a deep dish pie crust.
- Granulated sugar. To sweeten the pie.
- Dark brown sugar. Combined with granulated sugar for a caramel-like sweetness.
- Corn syrup. This is what gives classic southern pecan pie it's signature gooey filling. This recipe calls for dark corn syrup but you can also use light. Karo Syrup is the most popular brand of corn syrup for pecan pie.
- Unsalted butter. Melted butter is mixed into the filling for flavor and richness.
- Eggs. To bind the pie filling ingredients together.
- Vanilla extract. For added flavor and depth. Use good-quality vanilla extract and not vanilla flavoring!
- Ground cinnamon. For a hint of spicy, woody flavor.
- Salt. For balance and to highlight the flavors of the other ingredients.
- Pecans. It's a pecan pie so we need plenty of pecans! I recommend roughly chopped pecans for the filling and some halves to decorate the top.
How To Make This Recipe
- Preheat your oven to 350°F.
- If using frozen pie crust, set it on the counter or prepare your homemade or refrigerated pie crust by placing it in your pie dish and finishing the edges however you like. Set the crust aside while you prepare the filling.
- Whisk together the brown sugar and granulated sugar in a medium mixing bowl until combined. Add the corn syrup, melted butter, eggs, vanilla, cinnamon, and salt to the bowl and whisk the ingredients together until well combined.
- Pour the chopped pecans into the bowl with the filling and use a silicone spatula to mix the pecans into the filling until completely combined. Pour the filling into the prepared pie crust.
- Line the outer edge of the pie with pecans halves for a decorative touch or leave the pie as is. Bake the pecan pie in the preheated oven for 50 to 60 minutes, or until the center is slightly puffed and jiggles slightly when rocked back and forth and the edges are set.
- Allow the pie to cool completely before slicing. Enjoy pecan pie chilled or at room temperature.
Variations and Substitutions
Pecan pie can be made with light corn syrup instead of dark for a lighter, more vanilla-like flavor.
You can also use all granulated sugar instead of a combination of dark and granulated sugar for an even lighter filling.
Some pecan pie recipes call for a little bit of flour or cornstarch to be added to the filling for more structure. However, if you bake the pie properly you should not have to worry about runny filling.
Is Light or Dark Corn Syrup Better for Pecan Pie?
This is totally up to you and the flavor you prefer in pecan pie. Dark corn syrup gives you a more robust, caramel-like sweetness from the molasses, while light corn syrup gives you a lighter, vanilla-like sweetness.
I usually prefer to use dark corn syrup because I love the caramel notes it adds, but I also love using light corn syrup for pecan pie. Try both and see which one you prefer!
What Crust Is Best for Pecan Pie?
A traditional all-butter or shortening pie crust works best for pecan pie and stands up to the liquidy filling well. There is no need to par-bake your pie crust for pecan pie because it fully bakes with the pie.
Some recipes also add finely chopped pecans to the crust which is something I would like to try soon. I do not recommend graham cracker or any type of cookie crust. They are too crumbly and would not stand up to the filling of pecan pie.
Are Chopped Pecans or Pecan Halves Better?
I recommend chopped pecans for pecan pie filling because they make slicing the pie much easier and the slices turn out cleaner. You can use pecan halves but the filling may get squished when slicing into the pecan halves.
PRO TIP: Use chopped pecans in your pecan pie filling for clean, even slicing, but decorate the top with pecan halves for presentation!
What To Serve With Pecan Pie
If you want a true southern-style Thanksgiving spread, serve southern pecan pie with some of the following:
- Southern Sweet Potato Casserole
- Southern Baked Macaroni and Cheese
- Sweet and Spicy Turnip Greens
- Southern Collard Greens
- Spiced Apple Crumb Cake
- Authentic Chicken and Sausage Gumbo
- Pumpkin Spice Hot Chocolate
FAQs and Tips
You most likely did not bake your pie long enough. Do not remove your pecan pie from the oven until the edges are set and the center is puffed and slightly jiggles when rocked back and forth.
You probably overbaked your pecan pie if the top is extremely hard and cracked. To prevent a hard, cracked top on pecan pie, remove it from the oven when the center is still slightly jiggly.
Pecan pie is done when the top jiggles slightly when given a gentle shake. To check your pie for doneness, grab the pie on each side with gloved hands and gently shake the pie back and forth.
If the center appears loose under the top and moves like a wave, the pie is not quite done. If the center just slightly jiggles like jello and the edges are set, your pie can be taken out of the oven.
If you notice that the top or crust is browning too quickly, loosely cover the pecan pie with foil and continue to bake. You do not want burnt or charred pecans on top of your pie. They will completely ruin the flavor.
Filling bubbling up over the sides of your pie crust can cause your pecan pie to stick to the bottom of the pie dish, making it nearly impossible to slice. To avoid this, use a pie crust that is large enough and folds over the edge of the pan. Also, be careful not to overfill your pie crust with filling.
Other tips to help prevent your pecan pie from sticking are to spray the pie dish with baking spray and make sure your crust is not too thin and has no cracks.
Make Ahead and Storing Instructions
Southern pecan pie is the perfect make-ahead dessert for Thanksgiving. You can prepare this pie up to two days in advance and store it wrapped tightly in the refrigerator until ready to serve.
Serve pecan pie chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. Leftover pecan pie can be wrapped tightly or stored in an airtight container in the refrigerator for up to 5 days.
Recommended Tools For This Recipe
More Southern Recipes You Will Love!
- Cajun Crawfish Etouffee
- Southern Fried Green Tomatoes
- Southern Buttermilk Cornbread
- Southern Cheese Grits
- Maple Barbecue Chicken Wings
📖 Recipe
Classic Southern Pecan Pie Recipe
Equipment
Ingredients
- 1, 9-inch pie crust - homemade, refrigerated, or frozen, see note
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 cup dark corn syrup
- 4 tablespoons butter - unsalted, melted
- 3 larges eggs - beaten
- 1 ½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups pecans - roughly chopped, plus pecan halves for decoarting the top (optional)
Instructions
- Preheat your oven to 350°F.
- If using frozen pie crust, set it on the counter or prepare your homemade or refrigerated pie crust by placing it in your pie dish and finishing the edges however you like. Set the crust aside while you prepare the filling.
- Whisk together the brown sugar and granulated sugar in a medium mixing bowl until combined. Add the corn syrup, melted butter, eggs, vanilla, cinnamon, and salt to the bowl and whisk the ingredients together until well combined.
- Pour the chopped pecans into the bowl with the filling and use a silicone spatula to mix the pecans into the filling until completely combined. Pour the filling into the prepared pie crust.
- Line the outer edge of the pie with pecans halves for a decorative touch or leave the pie as is. Bake the pecan pie in the preheated oven for 50 to 60 minutes, or until the center is slightly puffed and jiggles slightly when rocked back and forth and the edges are set.
- Allow the pie to cool completely before slicing. Enjoy pecan pie chilled or at room temperature.
Notes
- Be sure to use a deep dish pie crust if using frozen.
- Pecan pie can be made with light corn syrup instead of dark for a lighter, more vanilla-like flavor.
- Pecan pie is done when the top jiggles slightly when given a gentle shake. To check your pie for doneness, grab the pie on each side with gloved hands and gently shake the pie back and forth.
- If the center appears loose under the top and moves like a wave, the pie is not quite done. If the center just slightly jiggles like jello and the edges are set, your pie can be taken out of the oven.
- If you notice that the top or crust is browning too quickly, loosely cover the pecan pie with foil and continue to bake. You do not want burnt or charred pecans on top of your pie. They will completely ruin the flavor.
- Leftover pecan pie can be stored in the refrigerator for up to 5 days.
Cyn
Hi,
I can't wait to make this! I have been looking for one for a long time. Ever since I had a slice at the famous Jack's BBQ in Nashville. Can't find his recipe but your's looks and sounds VERY delicious and authentic! Have you ever added bourbon? Was thinking of making one with bourbon and without. Thoughts on how much and when?
Thank you,
Cyn
Ashley Boyd
Hi Cyn! How awesome! I hope you enjoy the pecan pie as much as our family does. I have not tried adding bourbon (2 1/2 years sober) but I imagine a small amount would be a fun addition! Please let me know how it turns out.