Easy Southern Pecan Pie

Classic Pecan Pie is an incredibly easy and delicious Southern treat, with loads of buttery pecans baked in a soft filling made with eggs, butter, and sugar. It has eight easy ingredients, and if using a frozen or premade crust, you can have it in the oven in less than ten minutes.  

I love to serve this homemade Pecan Pie during the holidays, especially around Thanksgiving, along with pumpkin pie and Dutch apple pie.

Why You’ll Love This Recipe

• This pie is always a big family hit. Honestly, who wouldn’t love a soft, buttery mess of pecans nestled in soft sweetness made with eggs, brown sugar, and butter, all in a flaky, buttery crust? Oh, did I forget to mention the butter?
• If using a frozen or premade pie crust, this pie is in the oven in less than 10 minutes, leaving plenty of time for the rest of the meal.
• The ingredients for this pie are readily available at most local grocery stores. Nothing is complicated here; you can even pick up a frozen pie crust or premade pie crust at the grocery store.

Ingredients Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Pie crust: frozen pre-made or homemade single pie crust
• Pecans: don’t chop your pecan halves too much. Just a quick coarse chop. There should still be whole halves and some quarters for the best texture.
• Corn syrup: light corn syrup produces a lighter flavor, while dark corn syrup produces a deeper, more caramelized flavor.
• Brown sugar: light or dark brown, like corn syrup, they produce slightly different results.
• Butter: unsalted or salted
• Vanilla extract: please use pure vanilla extract

How to make Pecan Pie

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Start by adding the coarsely chopped pecans to the unbaked pie crust. Whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt in a large bowl. Pour the mixture over the pecans.

Bake for about 55-60 minutes or until the center has just a slight jiggle, but the edges are stable and set. Cover the top with a loose piece of aluminum foil if the crust browns too much. The pie needs to cool for at least 2 hours on a wire rack before you slice it. Top with fresh whipped cream or a scoop of vanilla ice cream.

Preparation Tips and Storage

• If you have the time, make a delicious homemade pie crust. Cut this recipe in half since it is for a double crust. It won’t take long, and your guests will be impressed with your cooking.
• The pie should still be ever so slightly jiggly in the middle when it is done; however, the outside should be set and steady.
• For the ultimate pleasure, top with fresh whipped cream and a pinch of cinnamon.
• Once cooled, store the pecan pie covered in the fridge for up to 4 days or freeze for up to 2 months.

Flavor Variations

• Bourbon Pecan Pie: Add 2 tablespoons of good quality bourbon to the egg mixture.
• Chocolate Pecan Pie: Add 3/4 cup semisweet or bittersweet chocolate chips to the egg mixture.
• Bourbon Chocolate Pecan Pie: Add 2 tablespoons of good quality bourbon and 3/4 cup semisweet chocolate chips to the egg mixture.

Frequently Asked Questions

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