This Classic Southern Pecan Pie checks all the boxes! It’s flaky and nutty with a subtle caramel flavor. The only embellishment it needs is a dollop of whipped cream or a scoop of vanilla ice cream.
My Classic Southern Pecan Pie recipe is the nutty dessert of your dreams. Old fashioned pecan pie is a well-loved holiday staple, so why mess with perfection?
This classic recipe features whole pecans suspended in a luscious filling and baked in a buttery, flaky pie crust. This traditional southern pie is so delicious, you’ll want to make it year-round!
The richness of the filling calls for only the bare minimum of garnish. Freshly shipped cream or vanilla ice cream provide a perfect counterpoint to the rich filling. It may be served slightly warm or at room temperature.
Looking for more holiday pies to add to a holiday menu? Check out my apple slab pie, chocolate meringue pie, pecan cheesecake pie, and no bake banana fudge pie recipes.
Recipe Snapshot
Cuisine: Southern
Cooking Method: Oven
Total Time: 1 Hour, 20 Minutes
Servings: 8
Primary Ingredient(s): Light corn syrup, eggs, sugar, pecans, butter, pie crust
Skill Level: Easy
What You’ll Like About This Recipe
- It’s a no-frills, good old-fashioned recipe.
- You’ll only need a few pantry staples to make this pie.
- Very simple, mix and bake dessert.
- Easy to make in advance and doesn’t need to be reheated.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 298 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient Notes
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- Pecans – You’ll need either pecan halves or pecan pieces. Fisher is always a trustworthy brand.
- Pie Crust – I always prefer the ease of premade deep dish pie crust, but you could use your favorite homemade recipe.
- Sugar – White, granulated sugar is needed for this recipe.
- Eggs – You’ll need large eggs at room temperature.
- Butter – In the south, we use salted butter for everything (yeah, even for baking).
- Karo Syrup – “Karo” is the name brand for corn syrup. You’ll want the light variety for this pie.
- Vanilla Extract – Choose a quality vanilla such as McCormick.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Classic Pecan Pie
- BEFORE YOU START: (1) If using a frozen pie crust, be sure to allow the crust to thaw before filling and baking, (2) have the eggs at room temperature, and (3) preheat the oven to 350°F.
- In a medium mixing bowl, use a spoon to mix the corn syrup, eggs, sugar, butter, and vanilla.
- Stir in the pecans.
- Place the unbaked pie crust on a baking sheet. Pour the filling into the pie crust.
- Bake on the center rack of the oven for 60 to 70 minutes.
- Cool for 2 hours on a wire rack before serving.
- Serve plain or with a dollop of whipped cream or a scoop of vanilla ice cream.
Recipe Variations
- Allergic to nuts? You can turn this recipe into a faux pecan pie by swapping out the pecans with crushed pretzels, puffed rice cereal, quick oats, or pumpkin seeds.
- Want to add some extra interest? Try turning it into a chocolate pecan pie! Add a cup of semi-sweet chocolate chips to the filling before baking.
Tips
- Pecan halves make the prettiest presentation. However, chopped pecans are much more budget-friendly.
- If you opt to use a frozen premade pie crust, be sure to give it adequate time to thaw before you fill it and bake it.
- You’ll know that the pie is done baking when a thermometer inserted into the center reads at least 200°F and the center springs back when lightly touched.
- A gluten-free pie crust may also be used. They’re a little hard to find at the grocery store, but you can make your own with a 1:1 gluten-free flour blend.
How to Store
When completely cooled, wrap the leftovers in plastic wrap or aluminum foil and store in the fridge for up to 4 days. May also be frozen, well wrapped in aluminum foil, for up to one month. To reheat, thaw (if frozen) overnight. Warm in a 300°F oven for 10-15 minutes if desired.
How to Make Ahead
Pecan pie is easily made 1 to 3 days in advance. Be sure to store it in the fridge until ready to serve. Remove from the refrigerator about 30 minutes before serving. It may be served at room temperature or reheated as you prefer.
Serving Suggestions
This pecan pie is a sweet and simple way to finish almost any meal! It’s the perfect treat to wrap up a special occasion with oven roasted turkey, sweet potato stuffing, apple cranberry salad, and potatoes au gratin.
Don’t forget to top your slices of pie with freshly whipped cream or vanilla ice cream.
Questions About Classic Southern Pecan Pie
Actually, yes. The corn syrup may be substituted with maple syrup, cane syrup, golden syrup or honey. The finished pie will taste different but will still be gooey, sweet, and delicious.
Because pecan pie contains eggs, it’s important that it’s stored in the fridge.
I’ve never had a problem with this pie being runny. However, if you’re really concerned, you can add a teaspoon or two of cornstarch to thicken the filling.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Classic Southern Pecan Pie
Ingredients
- 1 cup light Karo syrup
- 3 eggs (room temperature)
- 1 cup sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 ½ cups pecans (halves or chopped) (6 ounces)
- 1 9-inch unbaked deep-dish pie crust
Instructions
- Before You Start: (1) If using a frozen pie crust, be sure to allow the crust to thaw before filling and baking (2) have the eggs at room temperature, and (3) preheat the oven to 350°F.
- In a medium mixing bowl, use a spoon to mix the corn syrup, eggs, sugar, butter, and vanilla.1 cup light Karo syrup, 3 eggs, 1 cup sugar, 2 tablespoons melted butter, 1 teaspoon vanilla extract
- Stir in pecans.1 ½ cups pecans (halves or chopped)
- Place the unbaked pie crust on a baking sheet. Pour the filling into the pie crust.1 9-inch unbaked deep-dish pie crust
- Bake on the center rack of the oven for 60 to 70 minutes.
- Cool for 2 hours on a wire rack before serving.
- Serve plain or with a dollop of whipped cream.
Notes
- You’ll know the pie is done baking when a thermometer inserted into the center reads at least 200°F and the center springs back when lightly touched.
- When completely cooled, wrap the leftovers in plastic wrap or aluminum foil and store in the fridge for up to 4 days. May also be frozen, well wrapped in aluminum foil, for up to one month.
- To reheat, thaw (if frozen) overnight. Warm in a 300°F oven for 10-15 minutes if desired.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.