Southern Pecan Pie Recipe

Try making this Southern Pecan Pie Recipe that is classic, sweet, and simple. Made with a pre-made pie crust, a minimal ingredient filling and of course pecans.

If you're craving even more classic pie recipes, then be sure to try making a delicious Easy Sweet Potato Pie or a simple Brown Sugar Pie.

Pecan Pie has always been special to me!

It's one of those pie recipes that always made an appearance on the dessert table, especially during the holidays. It is loaded with pecans, has a thick and gooey filling and can be kept simple by using a pre-made crust.

I have to admit this is a pie that I do not make often myself because my grandmother and aunt make an amazing version, but today I will share with you my version that is super simple and takes minutes to prepare.

Let's get started.

Ingredient Notes

1. Pecans - The star and main ingredient of any good pecan pie. Use chopped or halves, whichever you prefer in the same unit of measure.
2. Eggs - This will help hold the filling together and give it a great texture. Use large eggs.
3. Sugar - Only regular granulated sugar or cane sugar is needed to make this pie recipe.
4. Light Corn Syrup - Also known as Karo syrup, 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. For this recipe, I prefer to use light.
5. Butter - Use salted or unsalted butter whichever you prefer. Try using high-quality butter to make this pecan pie buttery and delicious.
6. Vanilla Extract - Use regular pure vanilla extract or you may substitute vanilla bean paste in the same unit of measure.
7. Pie Crust - Use a pre-made 9-inch pie crust that can be located at the grocery store.

Instructions

Begin the recipe by preparing the pre-made pie crust. If using a frozen deep-dish pie crust, then remove it from the freezer and allow it to come to room temperature before using. To prepare a refrigerated pie-crust dough instead, roll it out and carefully transfer it to a 9-inch pie plate that is at least 2 inches deep.

If using pecan halves, then go ahead and layer them in the thawed or ready-to-use pie crust. If you prefer to use chopped pecans, then give the pecan halves a rough chop before adding to the pie crust. Set aside and preheat the oven to 350 degrees F.

In a large mixing bowl, whisk together the large eggs, granulated sugar, corn syrup, melted butter, and 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 allow it to bake for 45 to 55 minutes or until set in the middle and golden on the top. Cool for 2 to 4 hours before serving at room temperature. Slice, serve, and enjoy!

Recipe Tips

• Use salted or unsalted butter, whichever you prefer. Melt the butter and allow it to cool a bit before adding to the mixture so as to not cook the eggs.
• Allow the eggs to come to room temperature before using, this will help the pie to set better.
• If using chopped pecans, try not to chop them too finely, give them a quick rough chop.
• 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.
• Check the pie while baking and if you notice the pie crust is browning too fast, then cover with a pie shield or piece of aluminum foil around the pie crust edge only.
• 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

If you just so happen to have any leftovers of this pie, then be sure to cover and store it at room temperature for 1 to 2 days. It may also be stored in the refrigerator instead for 4 to 5 days.

Freezer Instructions - If you're making this pecan pie recipe in advance, then 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, a freezer bag, or aluminum foil. Freeze for up to 3 months. When ready to serve, allow it to thaw overnight in the refrigerator and come to room temperature before slicing to serve.

Recipe

Southern Pecan Pie Recipe

LaKita Anderson

Try making this Southern Pecan Pie Recipe that is classic, sweet, and simple. Made with a pre-made pie crust, a minimal ingredient filling and of course pecans.

5 from 12 votes

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Prep Time 15 mins

Cook Time 55 mins

Resting Time 4 hrs

Course Dessert

Cuisine American

Servings 8

Calories 556 kcal

Ingredients

  

1x2x3x

• 1 ½ cups pecans
• 1 9-inch pie crust (deep dish)
• 3 large eggs
• 1 cup granulated sugar
• 1 cup light corn syrup
• ¼ cup melted butter
• 1 teaspoon vanilla extract

Instructions

 

• Begin the recipe by preparing the pre-made pie crust. If using a frozen deep-dish pie crust, then remove it from the freezer and allow it to come to room temperature before using. If using refrigerated pie-crust dough, then roll it out and carefully transfer it to a 9-inch pie plate that is at least 2 inches deep.
• If using pecan halves, then go ahead and layer them in the thawed or ready-to-use pie crust. If you prefer to use chopped pecans, then give the pecan halves a rough chop before adding to the pie crust. Set aside and preheat the oven to 350 degrees 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 allow it to bake for 45 to 55 minutes or until set in the middle and golden on the top. Cool for 2 to 4 hours before serving at room temperature. Slice, serve, and enjoy!

Notes

• Use salted or unsalted butter, whichever you prefer. Melt the butter and allow it to cool a bit before adding to the mixture so as to not cook the eggs.
• Allow the eggs to come to room temperature before using, this will help the pie to set better.
• If using chopped pecans, try not to chop them too finely, give them a quick rough chop.
• You'll know when the pie is ready to remove from the oven when it is completely set around the edges and has a slight jiggle remaining in the center.
• Check the pie while baking and if you notice the pie crust is browning too fast, then cover with a pie shield or piece of aluminum foil around the pie crust edge only.
• 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.

Nutrition

Calories: 556kcalCarbohydrates: 74gProtein: 6gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 85mgSodium: 199mgPotassium: 131mgFiber: 2gSugar: 59gVitamin A: 289IUVitamin C: 0.2mgCalcium: 37mgIron: 1mg

*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Keyword pecan pie, southern pecan pie recipe

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More Pecan Recipes You'll Love:

• Pecan Sandies
• Maple Pecan Scones
• Coconut Sugar Candied Pecans
• Blueberry Pecan Streusel Coffee Cake

Have any comments, questions, or other delicious ways to serve this Southern Pecan Pie Recipe? Please share them in the comments below!