Southern Pecan Pie Recipe

A pecan pie on a white background with pecan pieces in the background.

Southern Pecan Pie Recipe

This delicious Southern pecan pie recipe takes 5 minutes to make! A delicious smooth and custard like base is topped with a crunchy, toasted pecan topping. It's baked in a flaky pie crust and makes for the most amazing pie!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 540kcal

Author Whitney Wright

Equipment

9" pie plate

Ingredients

1 9 inch unbaked pie crust I did a regular 9 inch pie plate, but you could also do a deep dish (the filling just won't fill it as much)
1 cup light or dark corn syrup I used light
3/4 cup granulated sugar
1/4 cup brown sugar packed
1/2 teaspoon salt
1 teaspoon vanilla extract
4 tablespoons butter melted, salted or unsalted
3 large eggs beaten
1 1/2 cups pecans roughly chopped

Instructions

Preheat oven to 350°F.
In a large bowl stir the karo syrup, sugar, brown sugar, salt, vanilla, butter, and eggs, and pecans.
Pour the mixture into the unbaked pie crust. Bake on the center rack for 50 minutes. Checking at 40-45 minutes to see how the pie is doing. Pie shouldn’t be overly jiggly when you shake it but the center should still be soft.
Remove from oven and let cool completely to allow custard to set, about 4 hours, before slicing and serving.
Serve with ice cream or whipped cream. I love mine plain! Store in airtight container for 2-3 days in the fridge.

Notes

If crust is browning too quickly, cover with foil.

Can be frozen! Bake first, then cover and freeze.

My crust was very cold, no shrinkage! I pierced the bottom of the pie with a few fork tine piercings prior to placing the pecan filling in the pie crust.

I used my food processor all butter pie crust to make this pie. It's the BEST!

Nutrition