Classic Southern Pecan Pie (Easy Thanksgiving Dessert)
If there’s one pie that belongs on every Southern holiday table, it’s pecan pie. Sweet, gooey and loaded with toasty pecans, it’s the dessert I always make for Thanksgiving, and usually again for Christmas because someone always asks for it.
This is a classic Southern pecan pie: a buttery crust, a rich brown sugar and corn syrup filling that sets up like soft caramel, and a crunchy layer of pecans on top. I toast the pecans first, which takes 6 minutes and makes a huge difference in flavor.
The filling only takes one bowl and a whisk, so the hardest part is waiting for the pie to cool. Trust me, it’s worth the wait.
Why You’ll Love This Southern Pecan Pie
- Gooey, not runny. The right ratio of eggs to syrup means it slices cleanly every time.
- Toasted pecans. A quick toast brings out their nutty, buttery flavor.
- One-bowl filling. Just whisk, stir and pour.
- Make it ahead. It’s even better the next day.
- A true classic. The pecan pie everyone remembers from holidays growing up.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here are the important ones.
- Pecan halves: Halves look the prettiest on top. Chopped pecans work too and make slicing easier.
- Light corn syrup: Gives the classic gooey texture. Dark corn syrup works for a deeper, molasses-like flavor.
- Brown sugar: Adds caramel flavor and balances the syrup.
- Eggs: They make the filling set. Room temperature eggs mix in more smoothly.
- Butter, vanilla and salt: Small amounts that make the pie taste rich and not just sweet.
- Pie crust: Homemade all-butter crust is in the recipe card, but a store-bought 9-inch crust is totally fine.
How to Make Southern Pecan Pie
- Prepare the crust. Roll out the dough, fit it into a 9-inch pie plate, crimp and chill.
- Toast the pecans. Bake them at 350°F (175°C) for 6 to 8 minutes, then let them cool.
- Whisk the filling. Mix eggs, corn syrup, brown sugar, melted butter, vanilla and salt. Stir in the pecans.
- Bake. Pour into the crust and bake at 350°F (175°C) for 55 to 65 minutes, until the center barely jiggles.
- Cool completely. Let it set for at least 3 hours before slicing.
My Tips for the Best Pecan Pie
- Bake on the lower rack with a baking sheet underneath. It helps the bottom crust cook and catches any drips.
- Check the center, not the top. The pecans brown fast, but the filling needs time. Cover with foil if needed.
- The pie is done when it puffs slightly and the center moves just a little when you nudge the pan. A thermometer should read about 200°F (93°C).
- Don’t cut it warm. The filling needs a few hours to fully set.
- Use a sharp knife wiped clean between cuts for neat slices.
Variations to Try
- Chocolate pecan pie: Sprinkle 1 cup of semi-sweet chocolate chips into the crust before adding the filling.
- Bourbon pecan pie: Stir 2 tablespoons of bourbon into the filling.
- Maple pecan pie: Use pure maple syrup in place of the corn syrup. It will be a little softer.
- Pecan pie bars: Pour the filling over a pressed shortbread crust in a 9×13 pan.
Make-Ahead, Storage and Reheating
- Make ahead: Bake the pie up to 2 days before serving. Cover once completely cool.
- Storage: Because it contains eggs, store it covered in the fridge for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Let slices come to room temperature, or warm one in the microwave for 10 to 15 seconds.
What to Serve With It
A scoop of vanilla ice cream or a dollop of whipped cream cuts the sweetness perfectly. A cup of strong coffee is my favorite pairing. For a full Thanksgiving dessert table, serve it next to my Classic Pumpkin Pie From Scratch so everyone can have a sliver of both.
Frequently Asked Questions
Why is my pecan pie runny? It was most likely underbaked, or it was cut while still warm. Bake until the center only slightly jiggles and let it cool for at least 3 hours.
Can I make pecan pie without corn syrup? Yes. Pure maple syrup or golden syrup works. The texture will be a little softer but still delicious.
Do I need to pre-bake the crust? No. Baking on the lower rack on a hot baking sheet helps the bottom crust cook through without pre-baking.
Does pecan pie need to be refrigerated? Yes. It’s an egg-based custard pie, so refrigerate it within 2 hours of cooling.
Light or dark corn syrup? Light gives a classic, buttery flavor. Dark gives a deeper caramel taste. You can also use half of each.
One Last Thing
This Southern pecan pie is simple, classic and always a hit at the holiday table. If you make it, leave a comment and a star rating below. I’d love to hear if you went classic or added chocolate. And save it to your Thanksgiving dessert board on Pinterest so you can find it again!
Southern Pecan Pie
Ingredients
Pie crust:
- 1 1/4 cups all-purpose flour plus more for rolling
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 cup cold unsalted butter 1 stick, cubed
- 3 to 5 tbsp ice water or use 1 store-bought 9-inch crust
Pecan filling:
- 2 cups pecan halves about 8 oz
- 3 large eggs room temperature
- 1 cup light corn syrup
- 3/4 cup packed light brown sugar
- 1/4 cup unsalted butter melted and slightly cooled
- 2 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Make the crust: Whisk the flour, sugar and salt. Cut in the cold butter until pea-sized. Add ice water 1 tablespoon at a time until the dough holds together. Shape into a disk, wrap and chill for at least 1 hour.
- Roll the dough into a 12-inch circle, fit it into a 9-inch pie plate (not deep dish), crimp the edges and chill in the freezer for 15 minutes.
- Heat the oven to 350°F (175°C) with a rack in the lower third. Spread the pecans on a baking sheet and toast for 6 to 8 minutes until fragrant. Let cool.
- In a large bowl, whisk the eggs, corn syrup, brown sugar, melted butter, vanilla and salt until smooth. Stir in the toasted pecans.
- Pour the filling into the chilled crust. Set the pie on a baking sheet and bake for 55 to 65 minutes, until the edges are set and the center jiggles only slightly (about 200°F on a thermometer). Cover loosely with foil after 30 minutes if the top or crust is browning too fast.
- Cool on a wire rack for at least 3 hours so the filling sets before slicing.
Notes
Storage: Because it has eggs, keep it covered in the fridge for up to 4 days.
Reheat: Serve at room temperature, or warm a slice in the microwave for 10 to 15 seconds.
Variations: Add 1 cup chocolate chips for chocolate pecan pie, stir in 2 tbsp bourbon, or swap corn syrup for pure maple syrup.
