Southern Pecan Pie (+Video)
The Best Southern Pecan Pie is made with a flaky pie crust, real butter, dark corn syrup, a touch of cinnamon and fresh pecans.
A THICK AND RICH FILLING
If I had to choose my most absolute favorite pie in the world – I would have to say it is this one right here. I love pie. I love all kinds of pie. In fact, I doubt there are many pies out there that I don’t like. But my favorite has got to be the good ole Southern Pecan Pie. My Butter Crumble Apple Pie is a very close second.
WHAT IS THE BEST PIE CRUST TO USE?
And pecan pie is probably one of the easiest homemade pies you can bake. There isn’t a whole lot involved. You dump almost all the ingredients in a bowl, then you stir, pour, and bake. And lucky for us, you can get really tasty frozen pie crusts and refrigerated pie crusts these days. Or if you wanna do it all up from scratch, use your favorite pie crust recipe or maybe try my Wham Bam Pie Crust recipe.
TIPS FOR MAKING PECAN PIE:
- Don’t over-bake. You don’t want burnt pecans on top. They will taste bitter and ruin the taste of the pie. If necessary, cover the pie with some aluminum foil.
- The pie will still be a little jiggly when you pull it out of the oven. It will continue to bake slightly even after you remove it from the oven.
- The dark corn syrup in this recipe really adds such a great flavor because of the molasses that is in dark corn syrup. It’s not so sweet that you think you might break a tooth. You can substitute with light corn syrup though if it’s all you have.
- The touch of ground cinnamon is that little ingredient that really brightens the other flavors up a bit. You don’t really taste it as a separate ingredient.
- A tip about “beaten eggs”:For those of you who may be new to baking, when a recipe calls for beaten eggs, that means you need to whisk (or use a fork) the eggs together before adding them to the batter. This just helps the eggs to better incorporate into the rest of the batter.
- How to easily measure honey or corn syrup: to easily measure and pour corn syrup, spray a little nonstick cooking spray in your measuring cup first. This will allow the sticky corn syrup to easily glide out of your measuring cup (works great for peanut butter and molasses too!)
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- frozen pie crust, refrigerated pie crust or make your own
- chopped pecans
- eggs
- sugar
- salted butter
- dark corn syrup
- ground cinnamon
- vanilla extract
HOW TO MAKE SOUTHERN PECAN PIE:
Preheat oven to 350F degrees. Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. Or, if you are using the Wham Bam Pie Crust, prepare the crust, prick it with a few holes using a fork, and then stick it in the refrigerator while preparing filling.
In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, ground cinnamon and vanilla extract until thoroughly combined. Place the pecans into the bottom of your pie crust. Then pour the filling on top of the pecans.
You’ll notice that the pecans will start to float to the top.
I like to put my pie on a baking sheet to make it easier to put in and take out of the oven. But if you are using your own pie pan, you can skip that step. Bake for about 45-50 minutes. Around the 20 minute mark, you may want to add some aluminum foil on top of the pie and around the edges of your pie crust to keep it from getting too browned. Oven times do vary, but basically, the middle of the pie should be just a little jiggly and the center will puff up a bit.
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Originally published: May 2012
Updated and republished: November 2019
Southern Pecan Pie (+Video)
Ingredients
- 1 (9-inch) frozen pie crust (or refrigerated pie crust)
- 3 large eggs, beaten
- 1/2 cup white granulated sugar
- 3 Tablespoons salted butter, melted
- 1 cup dark corn syrup
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
Instructions
- Preheat oven to 350F degrees.
- Take 1 (9-inch) frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. If using a refrigerated pie crust, roll it into your pie pan and set aside.
- In a medium bowl, whisk together 3 large eggs, beaten, 1/2 cup white granulated sugar, 3 Tablespoons salted butter, melted, 1 cup dark corn syrup, 1/4 teaspoon ground cinnamon and 1 teaspoon vanilla extract until thoroughly combined.
- Place 1 1/2 cups chopped pecans into the bottom of the pie crust.
- Then pour the filling on top of the pecans.
- Bake for about 45-50 minutes.
- Around the 20 minute mark, you may want to add some aluminum foil on top of and around the edges of your pie crust to keep it from getting too brown.
- Oven times do vary, but basically, the middle of the pie should be just a tad jiggly when done (not overly jiggly) and the center will puff up a bit.
Video
Notes
- Don’t over-bake. You don’t want burnt pecans on top. They will taste bitter and ruin the taste of the pie. If necessary, cover the pie with some aluminum foil.
- The pie will still be a little jiggly when you pull it out of the oven. It will continue to bake slightly even after you remove it from the oven.
- The dark corn syrup in this recipe really adds such a great flavor because of the molasses that is in dark corn syrup. It’s not so sweet that you think you might break a tooth. You can substitute with light corn syrup though if it’s all you have.
- The touch of ground cinnamon is that little ingredient that really brightens the other flavors up a bit. You don’t really taste it as a separate ingredient.
-
A tip about “beaten eggs”:For those of you who may be new to baking, when a recipe calls for beaten eggs, that means you need to whisk (or use a fork) the eggs together before adding them to the batter. This just helps the eggs to better incorporate into the rest of the batter.
-
How to easily measure honey or corn syrup: to easily measure and pour corn syrup, spray a little nonstick cooking spray in your measuring cup first. This will allow the sticky corn syrup to easily glide out of your measuring cup (works great for peanut butter and molasses too!)
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Hi Brandy! I just wanted to take the time to tell you that I love your recipes so much! I've seriously lost count of all the ones I've made. And I wanted to ask you a question about the Wham Bam pie crust. If I'm using it for this Pecan Pie, do I need to pre-bake it?
This is like the one I make BUT with two cups of pecans!
Brandie, you are so super! I love how you give little tips along with the recipes and don't make it sound as though any fool should already know (the beaten eggs). You have a kind, generous spirit and I love your recipes! Thanks for sharing!
You are so very sweet Nancy! Thank you so much for that!! It really means a lot!
Pecan pie is my favorite pie. Although I use the light syrup and leave out the cinnamon, you can't go wrong!! I learned a long time ago to cook mine slowly. I use a 300 degree oven for an hour and 30-40 minutes. The filling is set and the crust doesn't burn…. Love, love your recipe. Thanks.,….
What is the differance between using light verses dark corn syrup ? I have light. Thank you
Hi Brandi, LOVE your recipes. If I use your Wham Bam pie crust recipe, do I pre bake the crust first????
I dearly love pecan pie, but every time I make one, it sticks to the bottom of my pie pan and will not come out in nice slices, I've tried metal pans, pyrex pans, thicker crust, even double crust, seems the sticky filling somehow seeps through the crust and sticks to the bottom of the pan, any suggestions? This is my husbands favorite pie so I'd like to get it right! I live in Texas and we love our pecan pie here!
You have changed your look, I like it, change is always good. Making the pecan pie today, looks sooo good.
Love the pics. The crunchy nuts on top and center looks so caramelly;I know caramelly is not a word, but I like it.
yum…pecan is my all time favorite pie!
OMG!! This is the best Pecan Pie I have ever had. So delicious!!!! And so easy to make.
Your pie looks perfect!! I have never seen a pecan pie recipe w/cinnamon added. I'll have to try that. Love your blog and look forward to all your new posts.
I was just wondering if this is a regular size pie crust or a deep dish size, it looks like the regular to me. I love Pecan Pie and I can't wait to make one, thank you so much for all you do I love your site.
I am soooo enjoying your recipes, Brandie! I got a sweet "inkling" last night, and I just had to make this pecan pie! I didn't have a frozen pie crust handy, so I made one fresh. The whole pie turned out perfect!!!
Tonight, I'm making your slow cooker salsa chicken. Can't wait!!
Hi J! So happy you loved this! I think it's wonderful you made your own crust! I'm so happy you enjoyed it! Thank you for letting me know 🙂
The words pecan pie make me go weak in the kneees. Your photo's left me almost fainting with eye drooling pleasure! thank you
That pie makes me so homesick I can't stand it. It's one of those pies you share with the ones you love, especially at holidays.
I'll have to make one now just to feel better. 🙂
It looks delicious!
I love this recipe!! Simple ingredients, yet an amazing pie 🙂
That sure looks yummy, pecan pie is my favorite all time pie too! Though I love many others as well 🙂
Brandie, I don't think I've ever had a descent pecan pie, at least not one that looks as good as the one you've posted. Your pie looks amazing and so perfect. Guess I'll have to give your pecan pie recipe a try. I hope mine turns out as good as yours.
Brandie, I have been enjoying viewing your blog and all the beautiful photos you have taken, that is why I have chosen you to receive the Kreativ Blogger Award. Please stop by my blog and pick it up. http://domesticgoddessinthekitchen.blogspot.com/2012/05/kreativ-blogger-award.html
And by the way Brandie, I hope you have a safe, wonderful, holiday weekend as well.
helloo 😀
Your southern pecan pie looks so fresh. 🙂
I don’t mind eat this every day. LOL.
Thank you for sharing. 🙂
You can submit your southern pecan pie pics on http://www.foodporn.net It is a food (and drink of course) photography site where members can submit all food (and drink of course (again) LOL ) pictures that make readers hungry.
Well, you know it’s fun to make others hungry (and thirsty)! 😀
Right up there on my list of favorite pies too though I admit to thinking of it more as a Thanksgiving and Christmas pie for some reason. Yours looks delicious!
Oh my yummy, one of my most favorite pies, being from the south and all. You know I never put the pecans on the bottom though, do you think it matters. Love this.
I don’t put them in the bottom of crust either. The important thing is to have that great toasty flavor and crunch on the nuts. I just stir them into the filling and pour in together. Same thing is accomplished. Just my way but to each their own.
Wow! I always thought pecan pie would be difficult to make but this seems super easy.
This may be a bad thing for my waistline if I'm able to make my favorite pie at home now!!!
I have to say this looks like utter perfection!
Mary x
Ahhhhh….Pecan Pie. What is there not to love about Pecan Pie? I've spent a lifetime trying to figure out why there are people who actually say they don't like pecan pie. Tsk, tsk.
I love it my dad use to make it all the time now hes gone i have to make them every holiday i know im going to be in tears and making pies this year again memories.