Classic Southern Pecan Pie

This Classic Southern Pecan Pie checks all the boxes! It’s flaky and nutty with a subtle caramel flavor. Perfect for any special occasion!

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings servings

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.

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.