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 mins
Cook Time55 minutes mins
Resting Time4 hours hrs
Course: Dessert
Cuisine: American
Keyword: pecan pie, southern pecan pie recipe
Servings: 8
Calories: 556kcal
- 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
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!
- 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.
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