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Home » Recipes » Dessert Dishes

Classic Southern Pecan Pie

Published: Nov 19, 2019 · Modified: Sep 24, 2021 by Scott · This post may contain affiliate links.

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This classic southern pecan pie is packed with nuts and a sweet caramel like filling baked in a flaky buttery crust. It is a Thanksgiving classic and a delicious treat any day of the year.

Side angle view of a large slice of pecan pie set next to the whole pie dish.
Jump to:
  • Why this recipe works
  • How to make classic southern pecan pie
  • How to bake pecan pie
  • Can you make pecan pie ahead?
  • Tips for the best pecan pie
  • 📖 Recipe
  • More Dessert Ideas

Why this recipe works

Thanksgiving is just about the only time I bake pies. During the winter I make a lot of chicken pot pie and occasionally I'll make a quiche. But I never really make dessert pies the rest of the year, outside of key lime pie for summer barbecues.

But when Thanksgiving comes around this classic homemade pecan pie is on my table every year. I've tried many different recipes over the years including chocolate bourbon pecan pie, no corn syrup pecan pie, and maple pecan pie, and those are all great too, but this pecan pie recipe is the one I always go back to.

It's got a sweet caramel like filling with a deep flavor from the brown sugar and dark corn syrup and the addition of honey gives it a little more depth. It's loaded up with fresh chopped pecans and baked in a flaky buttery crust.

How to make classic southern pecan pie

  1. Pecan pie is really simple to make. First line a pie dish with your crust and pour in your pecans. I like mine packed with nuts but if you like a little more of the gooey filling you can reduce the nuts by ½ to 1 cup.
Overhead view of an unbaked pie crust filled with chopped pecans.
  1. Then mix together all of the filling ingredients and pour into the dish over top of the pecans.
Overhead view of an unbaked pie crust filled with pecans and pecan pie filling ready to cook.

If you want a fancier presentation you can add whole pecans to the top and arrange in a concentric circle pattern.

Side angle view of a prepared pecan pie with the pecan topping arranged in a concentric circle pattern.

How to bake pecan pie

Bake the pie with your oven rack placed in the lower third at 375°F for around 45 minutes. The filling will be puffed up around the edges but still have a slight jiggle in the middle.

Let the pie cool on a wire rack for a few hours until it comes to room temperature before serving.

Side angle view of a baked pecan pie cooling on a wire rack.

Can you make pecan pie ahead?

Absolutely yes! for Thanksgiving I usually make my pecan pie the day before so that it has plenty of time to cool and doesn't take up valuable oven space on the big day. It keeps really well covered at room temperature for 1-2 days but if you plan on keeping it longer it's best to refrigerate for up to 3-5 days.

Side angle view of a large slice of pecan pie served on a white dish.

Tips for the best pecan pie

  • Use dark corn syrup, brown sugar, and a touch of honey to get a rich and flavorful filling.
  • Bake the pie in the lower third of your oven. This will help ensure the bottom of the crust cooks thoroughly and doesn't come out still raw. If you like a well done crust you can partially blind bake the pie before filling and cooking the rest of the way but I don't usually find that necessary.
  • Be sure that your pecans on the top of the pie don't burn! If they begin to get too dark you can cover the pie with foil.
  • Also make sure to keep an eye on your crust. If it begins to get too dark, cover the edges with foil or a pie shield.

If you try this recipe, don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

📖 Recipe

Side angle view of a large slice of pecan pie served on a white dish.

Pecan Pie

This classic southern pecan pie is packed with nuts and a sweet caramel like filling in a flaky buttery crust and is a holiday classic.
Author: Scott
5 from 5 votes
Print Pin Rate
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 8
Calories: 250kcal

Ingredients

  • ½ cup light corn syrup
  • ½ cup dark corn syrup
  • 2 tbsp honey
  • ¼ cup brown sugar
  • 3 eggs, beaten
  • 1 ½ tsp vanilla
  • ½ tsp salt
  • 4 tbsp melted butter, cooled
  • 2 ½ cups rough chopped pecans, plus 1 cup whole pecans for topping if desired
  • 1 premade pie crust

Instructions

  • Adjust oven rack to lower third of oven and preheat to 375°F.
  • Roll pie crust out to a 12 inch diameter circle and place in 9 inch pie dish. Trim edges if needed so you have approximately 1 inch of overhang all the way around the dish. Fold overhang under then crimp edges
  • In medium bowl whisk together all ingredients but the pecans until well mixed and frothy
  • Pour pecans into the pie crust and spread evenly, then pour the filling mixture over the pecans.
  • Place in the oven and bake for around 40-50 minutes until the filling is slightly puffed and almost set in the middle, but still slightly jiggly.
  • Let cool for at least 2 hours before serving.

Notes

This filling is heavy on the nuts, if you prefer more of the gooey filling you can reduce the nuts by ½ to 1 cup.
Pie will keep at room temperature for 1-2 days or refrigerated for 3-5 days.

Nutrition

Calories: 250kcalCarbohydrates: 43gProtein: 3gFat: 8gSugar: 32g

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Dessert
Cuisine: American
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

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About Me

Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

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