Southern Pecan Pie Recipe (Classic & Easy)

This Southern Pecan Pie Recipe delivers a classic, gooey filling packed with toasted pecans, brown sugar sweetness, and rich butter flavor, all nestled in a flaky pie crust. With just 10 minutes of prep time and simple pantry ingredients like eggs, corn syrup, and butter, you'll have an authentic Southern dessert that tastes like it came straight from grandma's kitchen.

Updated November 2025: Enhanced with expert tips, detailed FAQs, a troubleshooting guide, and serving suggestions for the perfect Southern pecan pie every time. Originally posted on July 11, 2022.

Growing up in a Southern kitchen, pecan pie was more than just dessert, it was tradition. Every Thanksgiving and Christmas, the smell of toasted pecans and caramelized filling would fill the house as my grandmother and aunt worked their magic. While I usually leave the pecan pie duties to my family's expert bakers (they truly make amazing versions!), I've perfected this simplified recipe that delivers all that authentic Southern taste without the fuss of making everything from scratch.

This recipe uses a pre-made pie crust to save time, but don't let that fool you, the filling is where the magic happens, and it's so easy anyone can master it. Whether you're a first-time baker or a seasoned pro looking for a reliable go-to recipe, this pecan pie will become your new holiday staple.

If you're craving even more classic Southern pie recipes, be sure to try my Easy Sweet Potato Pie or simple Brown Sugar Pie for a complete dessert spread.

Let's get started.

What You'll Need For This Pecan Pie

Before you start, here's everything you need to make this Southern classic:

Timing

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Cooling Time: 2-4 hours
• Total Time: 3 hours 10 minutes
• Servings: 8 slices
• Difficulty Level: Easy (perfect for beginners!)

Essential Tools & Equipment

• Large mixing bowl and whisk (or stand mixer with whisk attachment)
• 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

PRO TIP: Let your eggs come to room temperature for 30 minutes before starting. Room temperature eggs incorporate more smoothly into the filling and help the pie set properly, giving you that perfect gooey-yet-firm texture.

Ingredient Notes

Let me walk you through each ingredient and why it matters for the perfect pecan pie:

• Pecans - The star and main ingredient of any good pecan pie. Use 1½ cups of chopped pecan halves or whole pecan halves, whichever you prefer in the same unit of measure. Fresh pecans make all the difference, if your pecans smell stale or taste bitter, they're too old. For the best flavor, store extra pecans in the freezer to maintain freshness for up to 6 months.
• Eggs - This will help hold the filling together and give it a great custard-like texture. Use 3 large eggs at room temperature for best results. Room temperature eggs blend more smoothly and help the pie set evenly.
• Sugar - Only regular granulated sugar or cane sugar is needed to make this pie recipe. The sugar combines with the corn syrup to create that signature sweet, glossy filling.
• Light Corn Syrup - Also known as Karo syrup, this is a thick sweetener that helps to smooth out the pie filling and keeps the sugar from crystallizing while baking. It can usually be found in the baking aisle at your local grocery store in light or dark varieties. For this recipe, I prefer to use light corn syrup for a milder, cleaner sweetness, but you can use dark corn syrup for a deeper, more molasses-like flavor if you prefer a traditional approach.
• Butter - Use salted or unsalted butter, whichever you prefer. Try using high-quality butter to make this pecan pie extra buttery and delicious. Important: Melt the butter and allow it to cool for about 5 minutes before adding it to the mixture to prevent cooking the eggs.
• Vanilla Extract - Use pure vanilla extract (not imitation) for the best flavor. You may substitute vanilla bean paste in the same unit of measure for an even richer vanilla flavor.
• Pie Crust - Use a pre-made 9-inch deep-dish pie crust that can be located in the frozen or refrigerated section at the grocery store. Make sure it's at least 2 inches deep to hold all the filling. If you prefer homemade, use your favorite single-crust pie dough recipe.

Why These Ingredients Matter

• Dark vs. Light Corn Syrup: While this recipe calls for light corn syrup for a cleaner sweetness, you can substitute dark corn syrup for a deeper, more robust flavor with hints of molasses (very traditional in old-fashioned Southern recipes).
• Pecan Texture: Pecan halves create a beautiful presentation and satisfying crunch. Chopped pecans distribute more evenly throughout the filling and make slicing easier, both work wonderfully!
• Butter Temperature: Always let melted butter cool slightly (about 5 minutes) before adding to the egg mixture. Hot butter can cook the eggs and create scrambled bits in your filling.

Expert Tips for Perfect Pecan Pie

After making countless pecan pies, here are my top tips for success every single time:

Butter Temperature Matters

Use salted or unsalted butter, whichever you prefer. Melt the butter and allow it to cool for about 5 minutes before adding it to the mixture so as to not cook the eggs. Hot butter can create scrambled egg bits in your filling, not the smooth texture we want!

Room Temperature Eggs Are Key

Allow the eggs to come to room temperature before using (about 30 minutes on the counter). This helps the pie filling blend more smoothly and helps the pie set better with that perfect gooey-yet-firm texture.

Don't Chop Pecans Too Fine

If using chopped pecans, try not to chop them too finely. Give them a quick rough chop for the best texture and easier slicing. You want pieces, not pecan dust!

The Jiggle Test

You'll know when the pie is ready to remove from the oven when it is completely set around the edges and still has a slight jiggle remaining in the center (about 2 inches in diameter). The filling will continue to set as it cools, this is crucial for that signature gooey center.

Protect Your Crust

Check the pie while baking around the 30-minute mark. If you notice the pie crust is browning too fast, cover it with a pie shield or wrap a piece of aluminum foil around the pie crust edge only. This prevents burning while the filling finishes baking.

Cooling is Critical

Let the pie cool for the full 2-4 hours. I know it's hard to wait, but cutting into a warm pecan pie results in a runny mess. The filling needs time to set up properly for clean, beautiful slices.

Serving Temperature

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 for the ultimate Southern dessert experience.

Fresh Pecans Make a Difference

Always use fresh pecans! Taste them before using, if they're bitter or stale, they'll ruin your pie. Store extra pecans in the freezer for up to 6 months to keep them fresh.

Measure Corn Syrup Accurately

Spray your measuring cup with cooking spray before measuring corn syrup. It'll slide right out without sticking, ensuring you get the exact amount needed.

Storage & Make-Ahead Instructions

One of the best things about pecan pie is that it actually tastes better the day after baking! Here's how to store it properly:

Room Temperature Storage

If you just so happen to have any leftovers of this pie (though that rarely happens in my house!), be sure to cover and store it at room temperature for 1 to 2 days. Use plastic wrap or aluminum foil to cover tightly. This works well if you're serving the pie within a day or two.

Refrigerator Storage

For longer storage, cover the pie and store it in the refrigerator for 4 to 5 days. The pie will firm up a bit more when cold, which some people actually prefer! Bring to room temperature for 1-2 hours before serving, or serve cold.

Freezer Instructions

If you're making this pecan pie recipe in advance for the holidays, it may be frozen as well. Simply prepare and bake the pie as the recipe instructions suggest and allow it to cool completely before wrapping it tightly in plastic wrap, then wrap again in aluminum foil or place in a freezer bag. Label with the date and freeze for up to 3 months.

When ready to serve, allow it to thaw overnight in the refrigerator, then bring to room temperature before slicing to serve. You can also warm it gently in a 325°F oven for 10-15 minutes if desired.

Make-Ahead Tip

Pecan pie is perfect for making ahead! Bake it 1-2 days before your holiday gathering. The flavors actually deepen and improve, and you'll have one less thing to worry about on the big day.

Reheating Instructions

• Individual slices: Microwave for 15-20 seconds.
• Whole pie: Warm in a 325°F oven for 10-15 minutes.
• From frozen: Thaw overnight in the refrigerator first, then reheat as desired.

How to Serve Southern Pecan Pie

This pecan pie is incredibly versatile and delicious served several ways:

Classic Serving Style: Serve at room temperature or slightly warmed with a generous scoop of vanilla ice cream. The contrast between the warm (or room temp), gooey pie and cold, creamy ice cream is absolutely heavenly and the most traditional Southern way to enjoy pecan pie.

With Whipped Cream: A dollop of fresh whipped cream adds a light, airy contrast to the rich, dense filling. You can make homemade whipped cream or use store-bought-both work beautifully.

The Coffee Pairing: A hot cup of strong coffee is the traditional Southern pairing with pecan pie. The slight bitterness of the coffee balances the sweetness of the pie perfectly. This is how my grandmother always served it!

For The Holidays: Serve alongside other Southern classics like Sweet Potato Pie, Pumpkin Pie, or my Easy Sweet Potato Pie for a traditional holiday dessert spread. Having multiple pies on the table is a Southern Thanksgiving and Christmas tradition!

Breakfast Style: Yes, you read that right! Cold pecan pie straight from the refrigerator with your morning coffee is a Southern secret. It's rich enough to be satisfying and pairs perfectly with that first cup of joe.

Reheating For Serving:

• Individual slices: Warm in the microwave for 15-20 seconds for that fresh-from-the-oven experience.
• Whole pie: Reheat in a 325°F oven for 10-15 minutes until just warmed through.
• Cold: Many people (myself included!) actually prefer pecan pie cold straight from the fridge.

Presentation Ideas:

• Dust with powdered sugar just before serving for an elegant look.
• Drizzle with caramel sauce for extra decadence.
• Garnish with a few extra pecan halves on each slice.
• Add a small sprig of fresh mint for color contrast.

Portion Sizes: This recipe serves 8 generous slices. Because pecan pie is quite rich and sweet, the slices don't need to be huge. A little goes a long way! If serving alongside other desserts, you can easily get 10-12 slices.