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
Yes, this pecan pie freezes well double-wrapped in plastic wrap for up to 2 months. For best results, thaw in the refrigerator so condensation does not build up in the freezer bag and affect the crust or the consistency of the pie.
The most common reason your pecan pie did not set was that it was not baked long enough for the custard to set or the oven temperature was off. Place it back in the oven for a few minutes, but cover it loosely with aluminum foil to keep it from over-browning.
More Pie Recipes
Best Pecan Pie Recipe
Ingredients
- 1 (9 inch) unbaked or frozen pie crust
- 2 ½ cups pecans coarsely chopped
- 3 large eggs room temperature
- 1 cup light corn syrup or dark corn syrup
- ¾ cup packed light or dark brown sugar
- 3 tablespoons melted unsalted butter slightly cooled
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Add pecans to the unbaked pie shell.
- In a large bowl, stir together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt. Pour the mixture over the pecans.
- Bake for 55-60 minutes or until the center has just a slight jiggle but the edges are stable and set. Cool for at least 2 hours before slicing.
Video
Notes
- If you have the time, make a delicious homemade pie crust. Simply cut this recipe in half since it is for a double crust. It won’t take long at all, and your guests will be so impressed with your cooking.
- 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.
- 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.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Sandy
The combination of buttery pecans and the soft filling made with eggs, butter, and sugar is truly heavenly. What’s even more amazing is that this recipe only requires eight easy-to-find ingredients, and if you use a frozen or premade crust, you can whip up the pie in no time at all. It’s definitely a must , especially during the holidays when it can be enjoyed alongside other classic pies like pumpkin and Dutch apple.
Mary
I have always enjoyed pecan pie, but I’ve never tried making it myself. Sounds delicious, and not too difficult.
Alita
This sweet Southern favorite is a festive dessert loved by many, especially during the holiday season. Your recipe is spot on just like my Grandmas!
Monica
Thanks for sharing this scrumptious Southern Pecan Pie recipe! Your simple instructions and delightful description make it a breeze to recreate this classic treat. Your post brings the warmth of Southern cooking to our kitchens. Can’t wait to make it again. It was devoured over here.
Beth Pierce
Thanks, Monica! So glad that everyone liked it!
Rich
This pecan poie recipe is the best. So yummy and easy to make. Top with homemade whipped cream and pinch of cinnamon.
Debbie
This recipe reminds my so much of visiting my family in Tennessee. My aunts would make pecan pie for our family reunions and it was always my favorite. I’m excited to find a recipe to try to make myself!
Heather k
Such a delicious pie recipe. Love the gooey center with the Crunchy pecans.
bright loveland snow
pecan pie is truly amazing and delicious. a friends mum prepared some for her party last year and it was so nice.
Sue-Tanya Mchorgh
Your classic recipe captures the essence of Southern goodness. The rich, buttery pecans in that soft, sweet filling sound absolutely irresistible. It’s the ultimate comfort dessert, especially for holiday gatherings.
Beth Pierce
I could not agree more, Sue! Enjoy!
Lisa
This pie was really good. I served it with freah whipped cream and everyone loved it. I am going to put it on our Thanksgiving menu.
Rhian
Great pecan pie recipe. It turned out perfect. Just the way my family and I like it.
Monidipa
Your Southern Pecan Pie recipe is a delight! The simplicity you’ve infused into the instructions makes baking it a breeze. Can’t wait to try this classic treat with your easy-to-follow steps. Thanks for sharing this scrumptious dessert idea!
Karen
Great pecan pie recipe! It turned out perfect. It was my trial run for the upcoming holidays!
Sherri
My other half loves pecan pie, but can’t have pecans anymore. Can I just make the filling without the pecans?
Jill
Perfect ingredients but it comes out best with less pecans and a smidge more time.
Laurel
I used this recipe to make my second pecan pie ever (for the first one I used a different recipe, it was a total fail) but this one came out PERFECT. The filling was perfectly set and just the right consistency! The only thing I did differently was slightly candy the pecans before pouring in the filling (totally suggest doing that lol)
So good!
Beth Pierce
Thanks, Laurel! So glad that you liked the pie. Great tip on candying the pecans.
Hernandez
The flavor is great but I don’t understand what I did wrong?
The center came out runny and the outside came out a little burnt. I baked it for the right amount of time and everything so I’m not sure where it went wrong.
Beth Pierce
Sorry to hear that. More than likely it was not baked long enough.