Easy Southern Pecan Pie Recipe

There’s something about a slice of pecan pie that just takes me straight to a cozy kitchen filled with the smells of warm sugar and toasted nuts. It’s one of those classic Southern desserts that’s as much about tradition as it is about flavor. Whether it’s the holidays or a simple Sunday dinner, a pecan pie can make any gathering feel a little more special. This easy Southern pecan pie recipe is one I’ve turned to countless times when I need something comforting but also indulgent—and trust me, it never disappoints.

What I love about this pecan pie is how straightforward it is, yet the flavor is rich and layered. The buttery, flaky crust, the sweetness of the filling, and the crunch of the toasted pecans all come together in every bite. Plus, you probably have most of the ingredients in your kitchen already. So, let’s dive in!

this RECIPE

A sweet memory with pecan pie

The first time I made pecan pie, I was a little intimidated. I had this idea that it was tricky to pull off, that you had to be some sort of baking wizard to get that perfect filling consistency. But one holiday season, I decided to give it a shot. I remember the smells in the kitchen as the pie baked—sugar caramelizing, the toasty nuttiness of pecans—and honestly, it was irresistible. The pie came out beautifully, and my family devoured it in minutes. Even though I’d made it for a gathering, I ended up sneaking a slice for breakfast the next day. Now, every time I make it, I’m reminded of that first pie and how sometimes the simplest recipes can become the most memorable.

A little history of pecan pie

Pecan pie is deeply rooted in Southern tradition, but interestingly, it didn’t really become widespread until the early 20th century. While pecans have always been a part of Southern cuisine, the introduction of corn syrup to the mix really helped turn it into the gooey, sweet treat we know today. Some say it became popular thanks to Karo, the brand that promoted corn syrup as a key ingredient in pecan pie recipes.

Let’s talk ingredients: getting the best out of simple staples

Here’s what makes this pie sing:

• Pecans: The star of the show! I prefer coarsely chopping them, so you get a nice bite with every forkful. If you’re out of pecans, walnuts could work in a pinch, though the flavor will be different. Tip: Toast your pecans beforehand for an even richer flavor.
• Corn syrup: You can use light or dark syrup here. Light syrup gives a milder sweetness, while dark syrup adds a more robust, caramel-like flavor. I’ve tried both and honestly, they’re both winners—it just depends on your mood!
• Brown sugar: This deepens the sweetness and adds that slight molasses undertone. You can go with either light or dark brown sugar, depending on how rich you want the pie to be.
• Butter: The unsung hero that gives richness and helps balance the sweetness. Make sure it’s unsalted so you can control the saltiness yourself.
• Vanilla and cinnamon: These two add warmth and a subtle depth to the pie. Don’t skip the cinnamon—it’s not a traditional addition, but trust me, it elevates everything.
• Salt: Just a pinch to balance out all that sweetness. It might seem like a small thing, but it makes a big difference in flavor.

Kitchen gear: what you need (and what you can totally skip)

You really don’t need much in the way of fancy equipment for this recipe, which is part of why I love it. You’ll want:

• A pie pan: This is non-negotiable. You can use a glass, ceramic, or metal pie pan, but I find glass works best for even heat distribution.
• Mixing bowls: One large bowl for your filling ingredients. Nothing special, just enough space to whisk everything together.
• Whisk or fork: You don’t need an electric mixer for this pie. A whisk or even just a good ol’ fork will do the trick to combine the ingredients without overworking them.
• Aluminum foil or pie crust shield: To protect the edges of your crust from over-browning, you’ll want to have some foil on hand to wrap around the pie partway through baking.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Alright, here’s how to make this delicious pie with as little fuss as possible:

1. Preheat your oven to 350°F. You want to give it a good 10 minutes to come to temperature. I’ve learned the hard way that starting with a cold oven can throw off your baking times.
2. Prep your pie crust. If you’re using a store-bought crust, you’re already ahead of the game—just place it in your pie pan and set it aside. If you’re making your own, roll it out and fit it into your pan, crimping the edges. I’ve tried both, and I love the ease of a pre-made crust, especially on busy days.
3. Add the pecans to your unbaked pie crust. I like to spread them out evenly, so every bite gets a bit of pecan crunch.
4. Make the filling. In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt. Pour this mixture over the pecans in the pie shell. Don’t worry if the pecans float—that’s totally normal.
5. Bake it. Pop the pie in the oven and bake for 55-60 minutes. You’re looking for the center to have a slight jiggle—think of it like Jello. The edges should be set and stable. If the crust edges start to brown too quickly, cover them with foil.
6. Cool completely. I know, the waiting is the hardest part! But trust me, the pie needs at least two hours to cool and fully set before you slice into it. Otherwise, you might end up with a runny filling (been there, done that).

Variations I’ve tried (and loved)

• Gluten-free: Swap the regular pie crust for a gluten-free version (store-bought or homemade) and ensure your corn syrup is gluten-free. It works just as beautifully without the gluten.
• Vegan version: While I haven’t tried this personally, you could use a vegan butter substitute and a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) to make this pie dairy- and egg-free. The texture might be slightly different, but the flavors should still shine.
• Chocolate pecan pie: For a fun twist, add ½ cup of semi-sweet chocolate chips to the filling. They’ll melt into the mixture as it bakes, giving you a chocolatey surprise in every bite.
• Maple pecan pie: Replace the corn syrup with pure maple syrup for a more natural sweetness and a deeper flavor. I’ve done this when I want to make the pie feel extra special, and it adds a lovely richness.

Serving up your pecan pie

When it comes to serving, I like to keep things simple. A warm slice of pecan pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If I’m feeling extra fancy, I’ll drizzle a little caramel sauce over the top—just to take it over the edge! For a bit of contrast, a sprinkle of flaky sea salt can be a nice touch, too.

To plate it up for a gathering, I usually slice the pie into neat wedges and arrange them on a pretty cake stand or platter. A few whole pecans scattered around the plate can make for a rustic, charming presentation.

drink pairings

pecan pie goes wonderfully with something that’s not too overpowering. Here are a few of my favorites:

• Hot coffee: The bitterness of coffee balances out the pie’s sweetness perfectly. You can’t go wrong with a classic cup of black coffee or even a cappuccino if you want something a little creamier.
• Spiced chai latte: The warm spices in a chai latte complement the cinnamon and vanilla in the pie. Plus, that creamy texture? It’s like a cozy hug in a mug.
• Iced tea: A simple, lightly sweetened iced tea can cut through the richness of the pie. I particularly love pairing it with a lemon iced tea for a refreshing twist.
• Milk (hot or cold): There’s just something nostalgic about a glass of milk with a slice of pie. Whether you serve it warm or chilled, it’s the ultimate comfort combo.

Storing and reheating your pie

If you happen to have leftovers (which is rare in my house!), store your pecan pie at room temperature for up to 2 days, loosely covered with foil or plastic wrap. For longer storage, pop it in the fridge where it’ll keep for up to 4 days. To reheat, you can warm slices in the microwave for about 15-20 seconds, or if you prefer a crispy crust, reheat the whole pie in the oven at 300°F for 10-15 minutes.

Scaling the recipe

This recipe makes enough for one 9-inch pie, which serves about 8 people. If you’re cooking for a larger crowd, you can easily double the recipe and bake it in two pie pans. I’ve found that when doubling, the baking time stays about the same, though you’ll want to rotate the pies halfway through if you’re baking them together to ensure even cooking.

Potential hiccups (and how to avoid them)

• Runny filling: If your filling is too runny, it’s likely the pie wasn’t baked long enough. Make sure the center has just a slight jiggle before you take it out of the oven.
• Burnt crust edges: If you notice the edges of your crust browning too quickly, just cover them with foil or use a pie crust shield to prevent burning.
• Overbaking: If the filling is too firm, you may have baked it a bit too long. Keep an eye on the pie during the last 10 minutes of baking and take it out when the center is still a little wobbly.

Ready to bake?

There you have it—an easy, classic Southern pecan pie that’s sure to impress! Whether you’re making it for a holiday gathering or just because you’ve got a sweet tooth, this pie is always a hit. Feel free to tweak the recipe to suit your taste (maybe add some chocolate chips or try that maple syrup version I mentioned). And most importantly, enjoy every bite!

Frequently Asked Questions

1. Can I make this pie ahead of time?
Absolutely! Pecan pie is a great make-ahead dessert. You can bake it a day in advance and store it at room temperature or in the fridge.

2. Can I freeze pecan pie?
Yes, pecan pie freezes beautifully! Wrap it tightly in plastic wrap and foil, and it’ll keep in the freezer for up to 3 months. Just thaw it in the fridge overnight before serving.

3. Can I use dark corn syrup instead of light?
Totally! Dark corn syrup will give the pie a richer, more caramel-like flavor, which can be delicious if you prefer a deeper sweetness.

4. Why is my pie crust soggy?
A soggy crust usually means the filling wasn’t baked long enough. Make sure the pie bakes until the filling is just slightly jiggly in the center but set around the edges.

5. What’s the best way to serve pecan pie?
Serve it warm or at room temperature with a scoop of vanilla ice cream or whipped cream for an extra treat!

Print