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This Classic Southern Pecan Pie uses a homemade pie crust recipe with a chewy, creamy, and crunchy pie guaranteed to satisfy your sweet tooth.
Here are more yummy pie recipes: Southern Sweet Potato Pie, Classic Apple Pie, Cherry Galette with Chocolate Port Sauce, Fried Peach Pies and Fried Sweet Potato Pies.
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My earliest memory of pecan pie was in college in one of my baking classes, but before that, it was during Easter as a kid when my parents gave me those little chewy pecan candies. After that, I hated those pecan candies because they always got stuck in my teeth, so I didn't touch pecan pies until I was an adult.
However, my mind was blown away by this creamy, maple-flavored pecan pie that I could not stop eating. Then, once, I was on the road in Kentucky working on a cooking show, and I got the famous Kentucky bourbon pecan pie, even though they were selfish about the bourbon.
So, I drew inspiration from my experience with pecan pie. I would serve this for dinner parties, and it would always make the guests go crazy! They all shared similar stories as my childhood, but with one bite, I converted them into believers.
I will teach you how to make a pecan pie with a homemade pie crust that is flaky and buttery but sturdy enough to hold this pie up.
What are the ingredients of pecan pie?
Pecan pie is a Southern staple, especially since most pecans produced in the United States are from Georgia. The pie's filling is made from dark corn syrup, brown sugar, butter, eggs, salt, and vanilla extract.
Key Ingredients
Before you start whipping up this homemade pecan pie, look at this list of ingredients to make sure you have everything you need for a delicious pie.
Pecans
The great thing about pecan pie is your choice of pecans. I like pecan halves, and others use chopped pecans.
Unsalted Butter
The butter helps to create a creamy texture to the pie.
Eggs
As the pie cooks, the eggs help the custard form, giving pecan pie its signature texture.
Corn Syrup
I love dark corn syrup because of its maple flavor; karo syrup is the most common.
Brown Sugar
I will use dark brown sugar whenever I can, but you can use light brown sugar if you like.
Flour
We need unbleached all-purpose flour for our pie crust, which will yield a firmer crust because of the extra protein.
How To Make Southern Pecan Pie Recipe
The key to cooking is proper technique, patience, and confidence. I will teach you how to make a homemade pecan pie recipe. First, we start with a homemade pie crust.
Homemade Pie Crust
Add flour, sugar, and salt in a food processor and pulse 3 times to combine. Add butter and pulse until the mixture resembles coarse cornmeal with a few pea-size pieces of butter remaining. You can do this by hand with a fork or pastry cutter.
Drizzle in water until the dough ball forms (add another tablespoonful of water if needed). Press the pie dough into a disc shape, wrap it tightly with plastic wrap, and chill in the fridge for at least 45 minutes in the fridge.
Preheat the oven to 350°F. Leave the pie crust at room temperature to make it easier to roll out. Cold pie dough cracks as it's rolled out and will frustrate you. Roll out the dough on a lightly floured surface to a 12" round. Place your pie pan in the center to see how much wider you need to roll the dough out.
Transfer to a 9-inch pie pan. Trim and crimp the edges with a fork, or tuck the extra dough under itself and make a design with it. Transfer to a baking sheet. Pierce evenly with a fork, and bake for 10 minutes until lightly golden brown. Turn the oven up to 450°F.
Pecan Pie Filling
In a large bowl, combine cream, sugar, and melted butter together with a hand mixer for 2 minutes until creamy and thick. Add eggs one at a time. Add dark corn syrup, salt, and mix until smooth. Stir in pecan halves, then pour into the pie.
Bake for 10 minutes, then reduce the oven to 350°F and bake for 40 minutes until the pecan filling sets. The pie is done when a small knife is inserted into the center and it comes out clean. Let the pie cool completely for 1-2 hours before enjoying it. I like to serve mine with a scoop of vanilla ice cream and blackberry.
Storage
Store pecan pie is best three days after it's made, but it will remain fresh for about four days if covered on the counter in a cool place. It can stay fresher longer by placing slices in an airtight container in the fridge for seven days.
You can freeze pecan pie for up to three months in a freezer-safe container. Thaw for 1-2 hours before eating.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes from making this outstanding southern pecan pie.
- Making a homemade pie crust is easy; the key is using cold butter and water to help it get flaky. I find the best homemade crust has a blend of shortening and butter.
- Crisco shortening is classic, but for a healthier version, use non-hydrogenated shortening.
- If you notice your pie crust starting to separate when you place it in the pie pan, pinch it together with slightly wet fingers.
- I recommend making your crust or buying a frozen deep dish pie crust. You can use a refrigerated, unbaked one. A shallow pie crust will not hold all the filling.
- You can use light corn syrup, cane syrup, or maple syrup instead of dark corn syrup.
- You can use light brown sugar or granulated sugar as a swap for dark brown sugar.
- If you do use salted butter, omit the salt from the recipe.
- No rolling pin? That is no problem; use a wine bottle instead.
- You can use gluten-free flour instead of all-purpose flour for a gluten-free pie crust. Bob's Red Mill gluten 1-to-1 baking flour is the best for baking.
- Make sure your oven is calibrated so your pie bakes properly. This can dramatically affect your pie and cause you to think it's the recipe. Use an oven thermometer to check.
- Placing your pie in a super hot oven helps set the custard faster. Then lowering it makes sure the eggs don't curdle while baking.
- A pie plate, pie pan, and pie dish or the same thing.
- Add ¾ cup of chocolate chips for a delicious chocolate pecan pie.
- Make some New Orleans pecan candy with any leftover pecans.
FAQs
Here are the top questions readers have about making a Southern pecan pie.
Is pecan pie a southern thing?
Pecan pie is definitely a southern thing. Pecan trees are found all over the South, and we Southerners have loved pecan pies for centuries.
Is it light or dark Karo syrup better for pecan pie?
You can use light or dark Karo syrup, but the results may not be as good. Dark corn syrup has a richer flavor that goes well with the pecans in a pecan pie.
How do you keep pecan pie from being runny?
You can do a few things to ensure your pecan pie is not runny. First, you want to make sure that your oven is heating to the right temperature. Place an oven thermometer on the center rack for 10 minutes, then open the oven door and check the reading according to the manufacturer's notes.
Second, double-check that you used the right amount and kind of eggs so the custard can be properly set. Finally, bake longer, for an extra 10 to 15 minutes, if after inserting a small knife in the center, it comes out wet. Doing these things should firm up your pecan pie.
How do you keep the top of a pecan pie from getting hard?
To keep your pecan pie from getting hard, bake it for less time. If you notice that the pie is browning too fast, remove it from the oven, pause your timer, and loosely cover it with aluminum foil, then continue baking until the pie is done.
Is pecan pie supposed to be eaten hot or cold?
This is a personal decision. I prefer to eat my pecan pie at room temperature but to warm it; I microwave it for 10 seconds.
More Southern Dessert Recipes
If you love Southern pecan pie as much as I do, you'll love these Southern dessert recipes, too!
- Fried Peach Pies
- Fried Apple Pies
- Lemon Ice Box Pie
- Monkey Bread
- Vanilla Wafers Banana Pudding
- Peach Cobbler
- Apple Pie with Graham Cracker Crust
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all the ingredients for the southern pecan pie on the counter.
Step 2: Put everything measured into individual bowls.
Step 3: Follow the recipe and get ready for the best southern pecan pie recipe you've ever enjoyed!
Go ahead and try this perfect Southern pecan pie recipe today! And when you do, leave a comment and star rating. I know you'll love it!
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📖 Recipe
Southern Pecan Pie
Ingredients
Pie Crust:
- 1 cup all-purpose flour plus more for rolling dough
- 1 tablespoon raw cane sugar
- ½ teaspoon kosher salt
- 6 tablespoons cold unsalted butter cut into tablespoons
- 2 tablespoons shortening
- 2-3 tablespoons cold water
Pecan Filling:
- ½ cup dark brown sugar
- 1 stick unsalted butter melted
- 3 large eggs
- 1 cup dark corn syrup
- ½ teaspoon kosher salt
- 1 cup halved pecans
Instructions
Pie Crust:
- In a food processor, add flour, sugar, and salt, and pulse 3 times to combine. Add butter and shortening, and pulse until the mixture resembles coarse cornmeal with a few pea-size pieces of butter remaining.
- Drizzle in water until the dough ball forms (add another tablespoonful of water if needed). Press the pie dough into a disc shape, wrap it tightly with plastic wrap, and chill in the fridge for at least 45 minutes.
- Preheat the oven to 450°F. Leave the pie crust out at room temperature to make it easier to roll out. Cold pie dough cracks as it's rolled out and will leave you frustrated. Roll out dough on a lightly floured surface to a 12" round. Place your pie pan in the center to see how much wider you need to roll the dough out.
- Transfer to a 9-inch pie pan. Trim and crimp the edges with a fork or tuck the extra dough under itself and make a design with the dough. Transfer to a baking sheet.
Pecan Filling:
- In a large bowl, cream sugar and butter together with a hand mixer for 2 minutes until creamy and thick. Add eggs one at a time. Add dark corn syrup, salt, and mix until smooth. Stir in the pecan halves, then pour into the pie.
- Bake for 10 minutes, then reduce the oven to 350°F and bake for 40 minutes until the pecan filling sets. The pie is done when a small knife is inserted into the center, and comes out clean. Cool the pie for one hour before enjoying it. I like to serve mine with a scoop of ice cream and a blackberry.
Video
Notes
Store pecan pie is best 3 days after it's made, but it will remain fresh for about four days if covered on the counter in a cool place. It can stay fresher longer by placing slices in an airtight container in the fridge for seven days. Pecan pie can be frozen in a freezer-safe container for up to three months. Thaw for 1-2 hours before eating. Pro Recipe Substitutions, Tips & Tricks Here are a few notes from making this outstanding southern pecan pie.
- Making a homemade pie crust is easy; the key is using cold butter and water to help it get flaky. I find the best homemade crust has a blend of shortening and butter.
- Crisco shortening is classic, but for a healthier version, use non-hydrogenated shortening.
- If you notice your pie crust starting to separate when you place it in the pie pan, pinch it together with slightly wet fingers.
- I recommend making your crust or buying a frozen deep dish pie crust. You can use a refrigerated, unbaked one. A shallow pie crust will not hold all the filling.
- You can use light corn syrup, cane syrup, or maple syrup instead of dark corn syrup.
- You can use light brown sugar or granulated sugar as a swap for dark brown sugar.
- If you do use salted butter, omit the salt from the recipe.
- No rolling pin? That is no problem; use a wine bottle instead.
- You can use gluten-free flour instead of all-purpose flour for a gluten-free pie crust. Bob's Red Mill gluten 1-to-1 baking flour is the best for baking.
- Make sure your oven is calibrated so your pie bakes properly. This can dramatically affect your pie and cause you to think it's the recipe. Use an oven thermometer to check.
- Placing your pie in a super hot oven helps set the custard faster. Then lowering it makes sure the eggs don't curdle while baking.
- A pie plate, pie pan, and pie dish or the same thing.
- Add ¾ cup of chocolate chips for a delicious chocolate pecan pie
- Make some New Orleans pecan candy with any leftover pecans.
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