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Easy & Authentic Classic Southern Pecan Pie

Close-up of a gooey slice of pecan pie on a white plate, showing the flaky crust and pecan topping.
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Make a traditional, gooey Southern pecan pie with a flaky, buttery crust. This recipe focuses on simple steps for a perfect holiday dessert.

Ingredients

Scale
  • 1 9-inch unbaked pie crust (homemade or store-bought)
  • 1 1/2 cups pecan halves, plus extra for topping
  • 3 large eggs
  • 1 cup light corn syrup
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie plate.
  2. Arrange the 1 1/2 cups of pecan halves evenly over the bottom of the pie crust.
  3. In a medium bowl, whisk together the eggs until blended.
  4. Add the corn syrup, granulated sugar, melted butter, vanilla extract, and salt to the eggs. Whisk until the mixture is smooth and well combined.
  5. Carefully pour the filling mixture over the pecans in the pie crust.
  6. If desired, arrange extra pecan halves decoratively on top of the filling.
  7. Bake for 50 to 60 minutes. The center should be mostly set but still have a slight jiggle when gently shaken. A knife inserted near the edge should come out clean.
  8. If the crust edges begin to brown too quickly, cover them loosely with aluminum foil after about 35 minutes of baking.
  9. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. This cooling time helps the filling set properly.

Notes

  • To prevent a soggy bottom, place the pie plate on the lowest rack in the oven for the first 20 minutes of baking, then move it to the center rack for the remainder of the time.
  • For a slight flavor variation, substitute 1 tablespoon of the corn syrup with bourbon.
  • Use room temperature eggs for the best filling consistency.

Nutrition

Find it online: https://flavorzine.com/classic-southern-pecan-pie-recipe-2/