This Southern Pecan Pie has a gooey, buttery filling packed with pecans and baked in a flaky pie crust until the edges are set and the center has just the right little jiggle.
It uses a store-bought deep-dish crust to keep things simple, so you only need about 10 minutes to mix the filling before the oven takes over. Let the pie cool completely, then slice it for Thanksgiving, Christmas, Sunday dinner, or whenever a classic Southern dessert belongs on the table.
Updated September 23, 2026: I simplified the post, clarified the doneness cues, updated the make-ahead and storage information, and added more troubleshooting help. The recipe itself remains the same. This recipe was originally shared on July 11, 2022.
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Pecan pie has always been part of the holiday dessert table in my family. My grandmother and aunt were the pecan-pie experts, so for years I was perfectly happy to let them handle it. 😂
My version keeps the filling traditional and straightforward. Eggs, sugar, light corn syrup, melted butter, vanilla, and plenty of pecans, but it uses a ready-made crust so you don't have to make pastry from scratch.
If pie is your love language during the holidays, add my Southern Sweet Potato Pie or Brown Sugar Pie to the dessert table too.
Let's get started!
Jump to:
- Why You'll Love This Recipe
- Ingredients You'll Need
- How to Make Southern Pecan Pie
- LaKita's Expert Tips
- Should You Toast the Pecans First?
- Light Corn Syrup vs. Dark Corn Syrup
- How Do You Know When Pecan Pie Is Done?
- Why Is My Pecan Pie Runny?
- Why Did My Pecan Pie Crack?
- How to Prevent a Soggy Pie Crust
- Make Ahead Instructions
- Storage
- Can You Freeze Pecan Pie?
- What to Serve With Pecan Pie
- Frequently Asked Questions
- 📖 Recipe
- Did You Make This Recipe?
Why You'll Love This Recipe
- Classic gooey filling: Sweet, buttery, and loaded with pecans.
- Easy prep: The filling comes together in one bowl in about 10 minutes.
- No homemade crust required: A deep-dish store-bought crust keeps the recipe approachable.
- Perfect for making ahead: Bake it a day before the holiday and let it chill overnight.
- Simple doneness cues: A set edge and slight center jiggle tell you when it's ready.
Ingredients You'll Need
See the recipe card below for the exact measurements.
- Pecans: Use pecan halves, roughly chopped pecans, or a combination. Halves make a pretty top while chopped pecans make the pie easier to slice.
- Large eggs: Three eggs provide structure for the filling as it bakes.
- Granulated sugar: Sweetens the filling and works with the corn syrup to create the classic pecan-pie texture.
- Light corn syrup: Helps create the smooth, glossy filling and prevents the sugar from crystallizing. Dark corn syrup can be substituted for a deeper molasses flavor.
- Butter: Melt the butter, then let it cool slightly before mixing it with the eggs.
- Vanilla extract: Adds warmth and rounds out the sweetness.
- 9-inch deep-dish pie crust: A ready-made crust saves time. Make sure it is deep enough to hold all of the filling.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Southern Pecan Pie
Here's the quick overview. The recipe card below contains the complete measurements and instructions.
1. Prepare the Crust and Pecans
Heat the oven to 350°F.
Prepare the deep-dish pie crust according to the package directions. Arrange the pecans evenly in the bottom of the crust.
2. Mix the Filling
Whisk together the eggs, sugar, light corn syrup, slightly cooled melted butter, and vanilla until smooth and well combined.
There is no need to whip a lot of air into the filling, a gentle whisk is enough.
3. Fill the Pie
Slowly pour the filling over the pecans.
Use a spoon or spatula to gently press any exposed pecans into the filling so everything is evenly coated.
4. Bake
Bake for 45 to 55 minutes.
The edges should look set and slightly puffed while the center still has a small, gentle jiggle.
If the crust begins browning too quickly, cover the edge with a pie shield or aluminum foil.
5. Cool Completely
Transfer the pie to a cooling rack and allow it to cool completely before slicing.
Give it at least 2 hours so the filling has time to finish setting.
LaKita's Expert Tips
- Use a deep-dish crust. A standard shallow crust may not hold all of the filling.
- Let the melted butter cool slightly. Very hot butter can begin cooking the eggs before the pie reaches the oven.
- Don't overmix. Whisk only until the filling is smooth and combined.
- Protect the crust if needed. Check the pie around the 30-minute mark and cover the edges if they're browning too quickly.
- Look for the jiggle. The center should move slightly when the pie is gently nudged, but it should not look liquid.
- Cool before cutting. The filling continues setting as the pie cools. Cutting too early is one of the easiest ways to end up with a runny slice.
- Use fresh pecans. Pecans contain natural oils and can turn rancid. Give them a quick smell or taste before using them.
Should You Toast the Pecans First?
You don't have to.
The pecans will toast as the pie bakes, so I usually keep this recipe simple and add them directly to the crust.
If you want an even deeper nutty flavor, you can toast the pecans separately at 350°F for about 7 to 10 minutes.
Let them cool completely before assembling the pie.
Light Corn Syrup vs. Dark Corn Syrup
This recipe uses light corn syrup, which gives the filling a cleaner sweetness and lighter color.
You can substitute the same amount of dark corn syrup if you prefer a deeper flavor with stronger molasses notes.
The texture of the finished pie will be similar, but the color and flavor will be richer.
How Do You Know When Pecan Pie Is Done?
This is the part that makes people nervous, but the visual cue is pretty simple.
The pie is ready when:
- The outer portion of the filling is set.
- The edges look slightly puffed.
- The center still has a small, gentle jiggle.
- The filling does not look watery or slosh when you move the pie.
The filling will continue setting as it cools.
If you're using an instant-read thermometer, the center should be around 200°F.
Why Is My Pecan Pie Runny?
The most common reasons are:
It needed more baking time.
If the center still looks liquid rather than gently jiggly, it isn't finished.
It was sliced too soon.
Pecan pie needs time to cool and set. Give it at least 2 hours before cutting.
The ingredients were measured incorrectly.
Too much corn syrup or using the wrong egg size can affect how the filling sets.
The oven temperature was off.
If this happens regularly with baked goods, an inexpensive oven thermometer can help you check whether your oven is running hot or cold.
Why Did My Pecan Pie Crack?
A few small cracks aren't a problem.
Large cracks can happen when the filling is baked too long or when too much air is whisked into the egg mixture.
Mix gently and remove the pie once the edges are set and the center has that slight jiggle.
How to Prevent a Soggy Pie Crust
Start with a fully preheated oven and use a deep-dish crust that's appropriate for the amount of filling.
You can also lightly brush the bottom of the unbaked crust with beaten egg white before adding the pecans and filling. This creates a thin barrier between the filling and crust.
And don't confuse a soft bottom crust with an underbaked pie. The rich filling naturally keeps the crust underneath more tender than the exposed edges.
Make Ahead Instructions
Pecan pie is a great holiday dessert to make ahead.
Bake the pie 1 day before serving, allow it to cool, then cover and refrigerate it.
The next day, serve it chilled or let individual slices sit at room temperature briefly before serving.
Making the pie ahead also means one less dessert fighting for oven space on Thanksgiving or Christmas Day. 🙌🏾
Storage
Refrigerator
Because homemade pecan pie contains eggs, store it in the refrigerator after it has cooled.
Cover it well and refrigerate for 3 to 4 days.
Freezer
Let the baked pie cool completely.
Wrap it tightly in plastic wrap followed by aluminum foil, or place it in a freezer-safe container.
For the best quality, freeze for 1 to 2 months.
Thaw overnight in the refrigerator.
Reheating
If you prefer your pie slightly warm, heat individual slices briefly in the microwave.
For a larger portion, place it in a 325°F oven until just warmed through.
You don't need to get pecan pie piping hot, just warm enough to take the chill off.
Can You Freeze Pecan Pie?
Yes.
Pecan pie freezes well because the filling holds up better than many cream- or custard-style pies.
Cool the pie completely before wrapping it well and freezing.
Thaw it overnight in the refrigerator before serving.
What to Serve With Pecan Pie
Pecan pie is rich enough to stand on its own, but a little contrast is always good.
Try it with:
- Vanilla ice cream
- Lightly sweetened whipped cream
- Hot coffee
- Unsweetened or lightly sweetened tea
For a full Southern holiday dessert table, add:
Frequently Asked Questions
Yes. In fact, that's my preferred way to do it.
Bake the pie the day before, cool it, cover it, and refrigerate overnight. That gives the filling plenty of time to set and frees your oven for Thanksgiving Day.
Yes.
Because homemade pecan pie contains eggs, it should be stored in the refrigerator after cooling.
No.
Don't leave homemade pecan pie sitting out overnight. Refrigerate it after cooling and keep it chilled until you're ready to serve it.
Absolutely.
Use your favorite single-crust recipe and fit it into a 9-inch deep-dish pie plate.
Yes. Substitute it 1:1.
Dark corn syrup will give the filling a darker color and stronger molasses flavor.
I would not significantly change the sugar or corn syrup without retesting the recipe.
They're not only providing sweetness, but they also affect the structure and consistency of the filling.
Yes.
Use the same amount. Chopped pecans make the pie easier to slice, while halves give the top a more traditional look.
That's normal.
Pecans are lighter than the liquid filling, so many of them naturally rise toward the surface while the pie bakes.
Give it at least 2 hours.
For especially clean slices, let it cool completely before cutting.
📖 Recipe
Southern Pecan Pie Recipe
Equipment
- 1 Large mixing bowl and whisk (or stand mixer with whisk attachment)
- 1 9-inch deep-dish pie plate (at least 2 inches deep)
- Measuring cups and spoons
- Rubber spatula or spoon
- Pie shield or aluminum foil (for preventing over-browning)
- Cooling rack
Ingredients
- 1 ½ cups pecans, halves or roughly chopped
- 1 9-inch deep-dish pie crust
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup light corn syrup
- ¼ cup butter, melted and cooled slightly
- 1 teaspoon vanilla extract
Instructions
- Begin the recipe by preparing the pre-made pie crust. If using a frozen deep-dish pie crust, remove it from the freezer and allow it to come to room temperature before using. If using refrigerated pie-crust dough, roll it out and carefully transfer it to a 9-inch pie plate that is at least 2 inches deep.
- If using pecan halves, layer them in the thawed or ready-to-use pie crust. If you prefer chopped pecans, give the pecan halves a rough chop before adding to the pie crust. Set aside and preheat the oven to 350°F.
- In a large mixing bowl, whisk together the 3 large eggs, 1 cup granulated sugar, 1 cup light corn syrup, ¼ cup melted butter, and 1 teaspoon vanilla extract until combined and smooth. You may also use a stand mixer with a whisk attachment or hand mixer on medium-high if you prefer for this step.
- Slowly pour the filling over the pecans in the pie crust. Use a spoon to pat down the pecans to make sure they are all evenly coated.
- Carefully place the pie into the oven and bake for 45 to 55 minutes, or until set in the middle with a slight jiggle in the center and golden on the top. If the crust browns too quickly, cover edges with pie shield or foil.
- Cool for 2 to 4 hours on a cooling rack before serving at room temperature. Slice, serve, and enjoy!
Notes
- Temperature Matters: Use room temperature eggs and cooled (not hot) melted butter. This prevents the eggs from cooking prematurely and ensures a smooth filling.
- Doneness Test: The pie is done when the edges are completely set and puffed, and the center has a slight jiggle about 2 inches in diameter. An instant-read thermometer should read 200°F in the center.
- Prevent Soggy Crust: Brush the bottom of the pie crust with beaten egg white before adding pecans to create a moisture barrier.
- Crust Protection: Check at 30 minutes and cover the crust edges with a pie shield or aluminum foil if browning too fast.
- Pecan Choice: Use pecan halves for a beautiful presentation or chopped pecans for easier slicing. Don't chop too finely, rough pieces work best.
- Serving Temp: This pie is best served at room temperature or cold straight from the refrigerator. Try topping with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage: Cover and refrigerate after cooling and use within 3-4 days.
- Freezing: Wrap cooled pie tightly in plastic wrap and aluminum foil. Freeze for 1-2 months. Thaw overnight in the refrigerator before serving.
Did You Make This Recipe?
Made this Southern Pecan Pie? Leave a ⭐⭐⭐⭐⭐ rating and a comment below. And tell me...are you serving yours plain, with whipped cream, or with the mandatory scoop of vanilla ice cream? 😂
MJ says
Thanks for this recipe. I needed a recipe to make for thanksgiving and this will work out perfectly.
will says
.Yummy this pecan pie is perfect,
LaKita says
Thank you, much appreciated 🙂
Helene says
It's super easy to make and turned good. Made with lemon extract, as you mentioned in the suggestion, and was a huge hit.
LaKita says
Thank you Helene! Happy to hear you enjoyed the pecan pie recipe.
Megan says
Simple, delicious and maybe a little moreish. I took it to a work do and it disappeared so fast. I wish there was leftovers haha!
LaKita says
Thank you Megan, happy to hear it!
Chenée says
I was looking for an old fashioned pecan pie recipe and I'm so glad I chose this one! This is the perfect pecan pie flavor and so easy to make!!
LaKita says
Thank you so much Chenée!!!
Lauren Michael Harris says
This pecan pie recipe looks incredible! I haven't had one in so long - definitely making this asap!
LaKita says
Thank you Lauren, it is so good!!
Ann says
This pie looks wonderful! I am a huge fan of pecan pie! Excited to give it a try! Thanks for the share.
LaKita says
Thank you so much Ann! Love pecan pie!!
Tracy says
This is such a delicious pecan pie recipe! My whole family loved it so much. And I loved how easy it was to make!
LaKita says
Thank you Tracy, happy to hear the whole family enjoyed it!
Sharon says
This traditional Southern pecan pie is the recipe that you will want to make all year round, not just on Thanksgiving.
LaKita says
Thank you Sharon, definitely not just for the holidays.
Natalie says
A friend of mine shared your recipe with me. It was the first time I made a pecan pie and I loved it! Thanks!
LaKita says
Thank you Natalie, so happy to hear you enjoyed the recipe!
Chandice Probst says
Pecan pie is my absolute favorite! I love this classic recipe that keeps it truly southern. Thank you so much!
LaKita says
Thank you so much Chandice!!
veenaazmanov says
Thanks for this amazing recipe. Very easy and perfect dessert for a party. Pecan lovers to feast on it.
LaKita says
Thank you so much, perfect for pecan lovers!