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slice of pecan pie on white plate with whole pie and another slice with forks
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5 from 12 votes

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.
Prep Time15 minutes
Cook Time55 minutes
Resting Time4 hours
Course: Dessert
Cuisine: American
Keyword: pecan pie, southern pecan pie recipe
Servings: 8
Calories: 556kcal

Ingredients

  • 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: 556kcal | Carbohydrates: 74g | Protein: 6g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 199mg | Potassium: 131mg | Fiber: 2g | Sugar: 59g | Vitamin A: 289IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 1mg