introduction
This Southern Pecan Pie is sweet, nutty, and easy to make. It uses simple ingredients you likely have on hand. The pie has a golden top and a rich, gooey center with crunchy pecans.
why make this recipe
This recipe is quick and classic. It uses one pie crust and common pantry items. It works well for holidays, family dinners, or any time you want a sweet, nutty dessert.
how to make Southern Pecan Pie
Make the filling, add the pecans, and bake in a pie crust. Toast the pecans first for better flavor. Pour the filling into an unbaked crust and bake until the center is set and the top is golden.
Ingredients :
- 1 unbaked pie crust
- 1 cup pecans, toasted
- 1 cup brown sugar
- 3 large eggs
- 1/2 cup corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup butter, melted
Directions :
- Preheat oven to 350°F (175°C).
- In a mixing bowl, whisk together the brown sugar, corn syrup, and salt.
- Beat in the eggs, one at a time, mixing well.
- Stir in the melted butter and vanilla extract.
- Fold in the toasted pecans.
- Pour the filling into the unbaked pie crust.
- Bake for 60 to 70 minutes, or until the filling is set and the top is golden.
- Let it cool before serving.
how to serve Southern Pecan Pie
Serve slices at room temperature or slightly warm. Add a scoop of vanilla ice cream or a dollop of whipped cream for extra richness. Cut with a sharp knife to get clean slices.
how to store Southern Pecan Pie
Cover the cooled pie with plastic wrap or foil. Store at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 4 days. Reheat slices in a low oven or microwave before serving.
tips to make Southern Pecan Pie
- Toast the pecans for 5–7 minutes at 350°F for more flavor.
- Watch the pie in the final 10 minutes to prevent over-browning.
- If the crust browns too fast, cover the edges with foil.
- Let the pie cool fully so the filling firms up and slices cleanly.
variation (if any)
- Swap half the pecans for walnuts for a different nutty taste.
- Use maple syrup instead of corn syrup for a richer flavor (texture may change slightly).
- Add a pinch of cinnamon for warm spice.
FAQs
Q: Can I use a store-bought pie crust?
A: Yes. A store-bought crust works fine and saves time.
Q: How do I know the pie is done?
A: The center should be set but may jiggle a little. The top should be golden.
Q: Can I make this ahead?
A: Yes. Bake the pie and cool it. Store in the fridge and bring to room temp before serving or warm slightly.
Q: Can I freeze the pie?
A: Yes. Wrap well and freeze for up to 2 months. Thaw in the fridge before serving.
Conclusion
For more tips and a similar classic recipe, see The Best Southern Pecan Pie – Southern Bite.
Print
Southern Pecan Pie
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A sweet, nutty dessert with a golden top and a rich, gooey center, perfect for holidays and family dinners.
Ingredients
- 1 unbaked pie crust
- 1 cup pecans, toasted
- 1 cup brown sugar
- 3 large eggs
- 1/2 cup corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup butter, melted
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, whisk together the brown sugar, corn syrup, and salt.
- Beat in the eggs, one at a time, mixing well.
- Stir in the melted butter and vanilla extract.
- Fold in the toasted pecans.
- Pour the filling into the unbaked pie crust.
- Bake for 60 to 70 minutes, or until the filling is set and the top is golden.
- Let it cool before serving.
Notes
Serve slices at room temperature or slightly warm with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pecan pie, dessert, holiday dessert, Southern dessert