This is truly The Best Southern Pecan Pie recipe. It is filled with delicious flavor and so easy to make… the perfect holiday dessert!
There’s just something about Pecan Pie. It has to be one of my most favorite desserts. The classic caramel flavors combined with the savory toasted pecans and the sweet vanilla filling just make my mouth sing!
In our family, pecans have a strong connection to the holidays, so pecan pies always make me think of those happy times. Perhaps it’s because my grandparents have about 10 huge pecan trees in their yard, and my grandmother always included pecan recipes in the holiday plans. Whether it was pecan pie, her easy Pecan Log, or even her Icebox Fruitcake, pecans were always prevalent around the holidays.
I love this homemade pecan pie all by itself – just slightly warm. But, it’s also great with a dollop of whipped cream or even a scoop of vanilla ice cream.
Tips for making a delicious and firm pie
Include flour in your filling! When it comes to pecan pie in general, many folks complain about their pecan pie not setting up completely and ending up with a runny center. To help prevent that, I include a tablespoon of flour in my filling. This helps the pie set and keeps it all together without affecting the flavor.
Bake completely! The other trick to a firm pie is making sure it’s baked completely. For me, 50 to 60 minutes is usually plenty. You’ll want the pecans on the top to be toasted quite well, and the pie should barely have a jiggle when gently shaken. I include more tips on this below!
Choose sugars with milder flavors! I opt for light corn syrup and light brown sugar because I just feel like the milder-flavored sugars allow the pecan flavor to shine through. That said, you can certainly use dark brown sugar and dark corn syrup.
Can you make a pecan pie without corn syrup?
Can I make this pie without corn syrup? Well, honestly… I’m not sure. I have heard from several folks who have swapped the corn syrup for maple syrup, but have had trouble with it setting. Theoretically, the flour should help, but it might require more than the single tablespoon to get it to hold together.
How to cut cost on pecans
I know pecans can be a bit pricey. For this pie, I used some small pecan halves that I had in the freezer. But, pecan pieces work beautifully in this recipe. In fact, they might be my preference. Not only do they make the pie easier to cut, but they’re less expensive, too. And, since my grandmother always makes her pecan pies with chopped pecans, I guess that’s just what I imagine when I think of pecan pie. Regardless, either will work. You just do what’s best for your wallet.
How to fix a runny pie
Let’s say you pull your pie out of the oven, and it’s a bit soupy. No worries! If you act fairly quickly you can easily remedy the situation. Here are a few steps you can take to salvage your pie and save the day:
- Adjust your oven temperature to 325°F.
- Covering the edges of the crust with foil to prevent it from browning.
- Return your pie to the oven for 20-30 minutes.
How to tell if your pie is done
When it comes to determining the doneness of a pecan pie, I recommend you consider three things – movement, rise, and color.
- Movement: Once the timer goes off on your oven, remove your pie with hot pads and give it a gentle shake back and forth. If the top of the pie ripples all the way across the pie, like water when a rock hits the surface, your pie is not quite done. If there is a slight jiggle isolated to the very center of your pie, then your pie is set and ready to eat!
- Rise: When your pie is done the edge right next to the crust should have a little rise to it. I’m not talking an overflowing of the pie crust but just a small noticeable lifting along the inner edge.
- Color: The last thing I recommend you look for in a done pie is the coloring of the pecans and the filling. The top will turn a beautiful deep brown and the filling peeking through will be a golden color.
How to store pecan pie
You can store your pecan pie three different ways: on the counter, in the refrigerator, or in the freezer.
- On your counter: A pecan pie can be stored on your counter at room temperature for up to three days. You will want to cover your pie as airtight as possible by using plastic wrap, aluminum foil, or an airtight container.
- In the refrigerator: You can extend the life of your pecan pie to 4-5 days if you choose to store it in the fridge. You will want to place it in an airtight container or tightly wrap it with aluminum foil or plastic wrap to ensure it does not dry out or become stale.
- In the freezer: If you would like to store your pie in the freezer, you absolutely can. It will be good for up to 2-3 months! I recommend you first flash freeze the pie before storing it. To flash freeze your pie, you simply place the pie uncovered in the freezer for 1-2 hours. Once the flash freeze is complete, place the pie in a freezer-safe, airtight container.
Recipe Card
Easy Pecan Pie
Ingredients
- 3 eggs
- 1 cup firmly packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 cup light corn syrup
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 cups pecans ((I used small halves, but chopped pecans work just as well.))
- 1 (9-inch) unbaked deep dish frozen pie shell (thawed)
Instructions
- Preheat oven to 350° F.
- In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Mix until well combined.
- Stir in the pecans. Pour the mixture into pie shell being cautious not to over fill it.
- Bake for 50 to 60 minutes, or until set. Allow to cool completely.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Tucker
Are jumbo eggs ok to use? I used 2 jumbo & 1 large one but I wasn’t a fan of the texture.
I also noticed when cooking that the top of the pie raised up really high like a mushroom cloud.
The two jumbo should have been enough. And yes, too much egg will change the texture a bit.
Deborah Abercrombie
First time I have ever used flour in Pecan Pie, it turned out great. Will be using it from now on, it kept pie firm not runny.
Thanks, Deborah! I think it’s a great trick.
Christy
Should I use salted or unsalted butter with this recipe?
Either will work in this recipe.
Ammie Joseph
Iam sitting here getting Thanksgiving menu together and i opened up your email for another pie and i came across your pecan pie and i thought this is the pie for me. I like it because it is easy all of your recipes are easy and everything is from scratch and i love that. Oh yes i have cooked a lot of your recipes.
Thanks, Ammie! Hope it’s exactly what you’re looking for!
Cindy
Can I use molasses, or black strap molasses in place of the corn syrup?
I’ve not tried that, so I can’t say for sure.
patricia grant
Just found this recipe, looks yummy! Was wondering if you can use Maple Syrup in this recipe?
I’ve not done that, so I can’t say for sure.
Cheer B Kosak
First time I have seen a tablespoon of flour added, my late mother did that, it makes a difference for sure, thank you for sharing
I think it certainly helps that filling set.
Pat
I made this today. It is absolutely the best I have ever made. Perfect consistency and wonderful taste.I try many of your recipes because they are easy and explanations are on point.
It looks absolutely perfect! So glad you enjoyed it!
Kate Willan
I made this. I live in England and can’t get karo syrup. I used golden syrup, which has a slight caramel taste. Worked a treat, but next time I’ll cut the brown sugar in half.
Glad to hear you enjoyed it and I appreciate you letting me know the golden syrup worked!
Theresa Taylor
Stacey!!! Help a girl!!! I am going to bake this yummy looking pecan pie tomorrow – two questions: 1) butter – is it just softened at room temp or melted?
2) do I need to refrigerate it after it’s baked/cooled? I have so lived making so many of your amazing recipes and I’m excited about this one!!
Theresa Taylor
Loved!! Haha not lived
I got you! Yes, butter should be melted. Technically all pies with an egg-based custard should be refrigerated. That being said, I’ve left mine on the counter overnight and no one had died yet. 🙂
Theresa Taylor
Thanks, you’re awesome for getting back with me so late in the “hour” of cook time!! Lol
Also, it has baked 60 min still quite giggly – add 5 more min – any thoughts! Smells heavenly!!
I’m always happy to help and know lots of folks are cooking today. There should be a little jiggle to the pie but it will firm up as it cools. Hope that helps! Enjoy!
Theresa Taylor
Stacey, the pecan pie was a hit!!! Thank you!!!!! I made this pie, your cornbread dressing, and per my daughter’s request for her boyfriend who ate with us, your cabbage, onion, and bacon dish – each was a success!!! Thank you a million times over – as I have said before in comments of recipes I’ve made of yours…. You are a blessing to me, you have taught me how to cook so many different dishes!!!
Thank you so much, Theresa! Please know that you’re a blessing to me, too!
Bob
This is delicious. I do recommend using Alaga syrup though which is a darker molasses type. It just finished the taste for me.
Thanks, Bob! Alaga syrup is made right own the street from me. 🙂
Aileen
Hi Stacey, pecans are the state nut of Texas. 🙂 I love pecan pie. I use a recipe I got in the 1990’s from the Fort Worth Star Telegram. I like my pecans chopped too. Easier to eat!
I had the fun opportunity to tour several of the pecan farms and processing plants around San Antonio a few years ago.
Mary Evans
Hey Stacy, I love pecan pie also. Several years ago we started to add the pecans chopped on top of the pie. We would pour in the filling and add the pecans on top. They are really toasted and gives it a better pecan flavor.
Have you ever tried doing it this way! Love your blog and look forward to each posting.
Blessings, M
I’ve not tried that, but will certainly the next time I make a pecan pie! Thanks for sharing!
Jaynell
Can this be frozen for later? Will the consistency be the same?
It can be frozen once it has baked and cooled. It will change the texture some, but probably not too noticeable.
Pippa
I am baking challenged, but I really want pecan pie for Thanksgiving this year. I’m totally attracted to this recipe because it’s easy — it looks like even I could do this. Fingers crossed everyone.
You got this! Good luck!
Tracy Griffin
I’m so excited to try this recipe! We moved from Alabama to north Idaho in 2022. Last Thanksgiving I bought a pecan pie from a pie shop that all the locals rave about. (Don’t get me started on how they pronounce the name of the pie!) I’m not sure what it was, but it was definitely NOT the pecan pie we are used to. My goal this year is to bring an all southern Thanksgiving meal to the Pacific Northwest using your recipes!
On a different note, congratulations on your success! I worked with your mom in the early 2000s and have been following your career and telling all my friends and family about your wonderful website!
I knew I recognized your name! Thanks so much, Tracy! Show those folks what a real puh-kahn pie is all about!!
Tonia
Hi Stacey! I have been looking at all your recipes and saving them to my computer so I don’t lose them. 🙂 Anyway I found your pecan pie. It looks really good. I have a question though. Do you have a pecan pie recipe that has the creamy type of center? Does that make sense? I love a creamy pecan pie and not the jelly type as much. If you have a recipe would you share with me? Thank you. I would be happy to share a recipe with you. I am Southern girl eh., well maybe not girl anymore. lol
I don’t have one, but I’ll see what I can find for you!
Sandra B. Mull
The creamy fillings are made without corn syrup so the filling is less sweet dnc more like a brown sugar custard. Not my favorite
Gotcha! Thanks, Sandra.
Maryann
Super easy and turned out great.
Awesome! So glad you enjoyed it!
Susan Franklin
I have been looking for a recipe for pecan pie to bake for my husband, who absolutely loves a good Pecan Pie. I’m curious about something, as I have never attempted to bake one before now. Your recipe says to fold in the pecans. If so, how do they wind up on the top so neatly, or do you place them on top, as well as mixing some of them into the mixture? I’m tempted to bake a lot of your desserts, as they all sound simply delicious.
They just kinda float up there. 🙂 There’s no need to arrange them. Just mix them right in. Enjoy!
Elaine
I made the recipe for Easy Pecan Pie. The pie turned out great, but in mixing the ingredients plus the pecans it had more liquid than would fit into the 9″ deep dish pie crust. I did leave some of it out, but it still ran over. Does anyone have any suggestions or experience with this recipe?
I’ve never had that problem, Elaine. Are you sure you had the correct crust size?
Lizi
Hi!
I started following you after your today show appearance. Do you ever add chocolatte chips?
Well thanks, Lizi! I do a chocolate pecan pie like this: https://southernbite.com/2010/11/16/deby-pie-and-why-there-will-always-be-canned-cranberry-sauce-at-my-house/
Bnnie N
I am 69 yo….was raised by an aunt who was known as our area’s pecan pie lady. She made the pies for everyone from the postman to the fire station men to all church suppers. I inherited her recipe box but the pecan pie recipe wasn’t in it. This recipe and photo looks almost like her pies. Her filling was somewhat lighter looking though. I’ll be trying this and see what comes of it. If it is her recipe, I’ll be so very fortunate. Thank you for this. BTW, do you think you could give us a good ole southern chess pie recipe? I’m missing that one too. Thanks……………Bn
Thanks! I hope you find this even a little bit like your aunt’s. Enjoy!
Emmaleigh Davis
I saw this recipe on pinterest and decided to give it a try. Although I am only 19 years old I have literally been trying for years to find the perfect pecan pie recipe and y’all I finally have! This pie is absolutely perfect! I made two for thanksgiving tomorrow 🙂 Thank you so much for the recipe!
Emmaleigh, I’m just thrilled! I love to hear about young folks who are passionate about food. I’m so glad it was one of my recipes that ended your quest for the perfect recipe!
charlene hamner
Great recipe! My family loved it! Thanks!
Wonderful! Thanks for letting me know, Charlene!
crystal ryan
I LOVE SOUTHERN BITE. I AM 68 YEARS OLD AND GETTING READY TO HAVE HIP REPLACEMENT SURGERY,AND I FOUND YOUR SITE AND BEGAN BROWSING THROUGH ALL THE DELICIOUS RECIPES. I HAVE TRULY ENJOYED YOUR STORIES. YOU ARE VERY BLESSED TO HAVE SUCH A WONDERFUL FAMILY. YOUR FAITH INSPIRES ME. I FIND MYSELF EXCITED TO HAVE THIS SURGERY AND BEING ABLE ONCE AGAIN TO COOK FOR MY PRECIOUS FAMILY. THANKS FOR BEING THERE. GOD BLESS YOU.
Crystal! You just made my day! You should have seen me running around with my phone telling everyone to read your comment. You are so sweet! I have you in my prayers for your surgery and I look forward to hearing from you when you get back in the kitchen!
Cathy Littreal
What a sweet lady!! I so enjoyed her kind comment. She’s right!!! 🙂 <3