Southern Pecan Pie Recipe

There’s something about pecan pie that feels like tradition. For me, it’s a dessert that reminds me of family gatherings where the table is filled with all kinds of pies — but pecan pie always disappears first. The glossy filling, crunchy pecans, and buttery crust make every bite unforgettable.

The beauty of pecan pie is that it looks impressive, but it’s actually very simple to make. A handful of pantry staples come together to create a dessert that’s rich, gooey, and satisfying.

Why Pecan Pie Works

Pecan pie has the perfect balance of textures and flavors. The filling is sweet, buttery, and custard-like, while the pecans give it crunch and a slightly toasty flavor. The crust ties it all together with a flaky, buttery base.

It’s the kind of dessert that feels indulgent yet comforting, making it ideal for special occasions like Thanksgiving, but also wonderful for a simple Sunday dinner.

Ingredients You’ll Need

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1 cup light corn syrup
• 1 cup granulated sugar
• 3 large eggs
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ½ cups pecan halves

Optional: whipped cream or vanilla ice cream for serving

Prepare the Crust

Start by rolling out your pie crust and fitting it into a 9-inch pie dish. Crimp the edges however you like — I usually go for a simple fluted edge. Place the crust in the fridge while you make the filling so it stays cold and bakes up flaky.

If you have a favorite homemade crust recipe, this is the time to use it. But honestly, a good-quality store-bought crust works just as well when you’re short on time.

Make the Filling

In a large bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla, and salt until smooth. This mixture is what gives pecan pie its gooey, custard-like texture.

Fold in the pecan halves, making sure they’re evenly coated. I like using whole pecan halves for that beautiful look on top of the pie, but you can also mix in chopped pecans if you prefer more crunch in every bite.

Fill and Bake

Pour the pecan filling into the chilled crust, spreading the pecans evenly. They’ll rise to the top as the pie bakes, creating a gorgeous, glossy finish.

Bake at 350°F for 50–55 minutes, or until the center is set but still slightly wobbly. If the crust edges start to brown too quickly, cover them with foil.

The hardest part is waiting while it bakes — the smell of toasted pecans and caramelized filling will make your kitchen feel like heaven.

Cool Before Slicing

Once baked, let the pie cool completely before slicing. This allows the filling to set and makes for neat, clean slices. If you cut into it too soon, the filling may be too soft.

I usually let mine cool for at least 2 hours on the counter, then move it to the fridge if I’m not serving it right away.

Serve It Right

Pecan pie is rich on its own, but I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess balances the sweetness and makes every bite feel indulgent.

It’s the perfect ending to a big meal, but it’s also great as a mid-afternoon treat with coffee or tea.

Tips for Perfect Pecan Pie

• Use fresh pecans: Old pecans can taste stale or bitter.
• Don’t skip chilling the crust: It helps keep it flaky.
• Bake until just set: The center should have a slight jiggle but not look liquidy.
• Protect the edges: Use foil if they brown too quickly.
• Let it cool fully: This ensures the filling sets properly.

Fun Variations

Pecan pie is classic, but there are so many ways to make it your own. Add a splash of bourbon to the filling for a rich, smoky flavor. Mix in chocolate chips for a chocolate pecan pie that’s downright decadent. Or add a pinch of cinnamon or nutmeg for a warm, spiced version.

If you’re feeling adventurous, try making mini pecan pies in a muffin tin — they’re adorable and perfect for parties.

Why I Love This Recipe

For me, pecan pie isn’t just dessert — it’s a memory. It reminds me of family gatherings, laughter around the table, and those moments when everyone goes quiet for a second because they’re too busy enjoying their slice.

I also love how forgiving the recipe is. Unlike some pies that require blind baking or complicated fillings, pecan pie is straightforward. You mix, pour, and bake, and the result is something that tastes like you spent hours in the kitchen.

Storing and Freezing

Pecan pie keeps well, which makes it great for holidays. Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days. To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

You can also make it a day ahead of time and keep it chilled until needed — it often tastes even better the next day.

Favorite Holiday Classic

Classic pecan pie is sweet, nutty, and comforting, with a texture that’s both gooey and crunchy. It’s the kind of dessert that feels timeless, no matter the occasion.

For me, baking pecan pie is about more than just the flavor — it’s about tradition and the joy of sharing something homemade. Whether you stick with the classic version or try a fun twist, pecan pie is always a hit.

So the next time you’re looking for a dessert that’s simple, beautiful, and guaranteed to please, bake a pecan pie. Slice it up, top it with cream or ice cream, and watch it disappear.