Southern Pecan Pie Recipe with Karo Syrup

How in the world can I improve on a classic pecan pie, you ask? The ingredients are the same but, oh my friend, I have a delicious secret that makes everyone wonder what kind of pixie dust I sprinkle in the oven. Here are my secrets.

 First published January 10, 2011. Last updated November 11, 2024 to add helpful tips and clarify questions that have been asked in the comments.

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

🗝️ Key takeaways: why this recipe is your new favorite

• More pecans in every bite without losing that luscious gooey filling.
• It’s the perfect dessert for Thanksgiving, Christmas, or any time you crave the ultimate pecan pie.
• With my easy tips, you'll know exactly when to pull it from the oven for the perfect texture—not overcooked, not underdone.

This old-fashioned recipe fills your kitchen with the sweet, nostalgic aroma of the holidays.

Toasting the pecans enhances their rich, nutty flavor, while the gooey, sweet filling clings to the pecans in every crunchy bite—all nestled in a buttery, flaky homemade crust that practically melts in your mouth.

🧾 Gather your ingredients: what you'll need

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

📖 Make it your own: yummy variations

1. You can add 1 tablespoon of bourbon to the filling when you add the vanilla extract.
2. I prefer light corn syrup for my pecan pie but dark corn syrup is fine - it gives a more pronounced flavor.
3. Add ¾ cup coconut in with the pecans.
4. Add 1 cup chocolate or white chocolate chips in with the pecans.

🍴Must have tools: essential equipment

1. pie plate
2. mixing bowl
3. instant read thermometer

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🎥 Watch and cook: step-by-step video tutorial

Hey y'all! Don't forget to check out my latest video where I guide you through each step of this delicious recipe. It's always great to have a visual guide, right? And as always, my cooking show, Restless Chipotle Kitchen, has got your back. If you're looking for more yummy ideas, dive into our full recipe collection on YouTube. You're gonna love it!

🥫 Leftover love: how to store and reheat

Cover the pie with plastic wrap or put in an airtight container and store in the refrigerator for up to 5 days.

You can freeze homemade pecan pie, too! Let it come to room temperature, cover tightly with plastic wrap then with aluminum foil and freeze for up to 3 months.

Let thaw overnight in the refrigerator and you're ready to go!

💭 Insider tips: things to know

This is really such a simple pie to make! Old fashioned and delicious - your family and friends will want to know your secret to taking this classic pecan pie recipe over the dang top.

Just tell them "pixie dust".

In reality, (besides pixie dust, of course) the secret to this pie is simply toasting the pecans, using more than are usually called for in a pecan pie, AND using them in three different sizes.

1. Make sure everything is at room temperature except the pie crust.
2. Freeze the pie crust while you are making the filling.
3. I mixed the pecans in with the sugar and egg mixture just before putting it in the pie crust. I was not sure that they would float to the top but they did just fine.
4. Toast the pecans to get the most flavor.
5. Use light brown sugar so it adds flavor but doesn't overpower the flavor of the pie.
6. Once you put the filling together bake it immediately or it will separate when baking.
7. If the crust or top starts to get too brown tent it with aluminum foil.
8. Make the pie a day ahead of time for best flavor and texture. If you do not chill it overnight it will likely be runny.

👩‍🍳 Let's answer those questions: FAQs

Have other questions? Ask me in the comments!

📚 More Southern comfort: related recipes you'll love

What would Thanksgiving dinner be without this Southern classic? Next time be sure to try the sweet potato pie or the chocolate chess pie!

📞 Wrapping it up: the last word

I have to tell y'all that making that first pecan pie ever was not a roaring success.

In fact, I pretty much started buying them after failure number 50... SO when I say y'all can MAKE THIS I am serious.

This is truly the best pecan pie recipe ever because once I got it right it was perfect. It's my favorite recipe and I'm pretty sure it's about to be yours, too.

This delicious Southern dessert is the centerpiece of any holiday table! Buttery, sweet, and sinfully rich!

Serve it as is or go for broke with a scoop of vanilla ice cream or dollop of whipped cream on top of the pie.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Southern Pecan Pie

4.80 from 196 votes

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This old-fashioned southern pecan pie recipe is the holiday classic that everyone loves with plenty of crunchy pecans surrounded by gobs of sweet goo. AND you'll learn the secret to never over or under-baking this classic southern dessert again!

Course Dessert- Pie

Cuisine American - Southern

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings:8 servings

Calories:421

Author:Marye Audet-White

Ingredients

• ▢ 1 cup corn syrup, white or light - I used Karo
• ▢ 3 eggs, room temperature
• ▢ ¾ cup granulated sugar
• ▢ ¼ cup brown sugar, packed
• ▢ 3 tablespoons butter, melted and cooled
• ▢ 1 teaspoon vanilla extract
• ▢ pinch kosher salt
• ▢ 1-½ cups pecans , toast pecans then finely chop ½ cup, coarsely chop ½ cup, and leave ½ cup in halves
• ▢ 1 9-inch pie crust, unbaked

Instructions

• Fit the pie dough into a 9-inch pie pan.
• Preheat the oven to 350F.
• Toast the pecans for a few minutes in the oven being careful not to scorch them; set aside.
• Mix the eggs well, add the corn syrup and melted butter.
• Add the white sugar, brown sugar, vanilla, and salt; beat well.
• Stir in the pecans.
• Pour the pecan pie filling into the pie shell.
• Bake for 1 hour at 350F. You may need to let it bake 5 more minutes. Pie will still be jiggly - it will register 195- 200F on an instant read thermometer when done.
• Cover with plastic wrap. Refrigerate overnight!!!!! DO NOT SKIP THIS STEP.

Notes

Store:

Store in the refrigerator, covered in plastic wrap, for 4-5 days.

Tips:

• Make sure everything is at room temperature except the pie crust.
• Freeze the pie crust while you are making the filling.
• I mixed the pecans in with the sugar and egg mixture just before putting it in the pie crust. I was not sure that they would float to the top but they did just fine.
• Toast the pecans to get the most flavor.
• Use light brown sugar so it adds flavor but doesn't overpower the flavor of the pie.
• Once you put the filling together bake it immediately or it will sort of separate when baking.
• If the crust starts to get too brown cover it with aluminum foil.
• Don 't over bake this pie. It will register 195 - 200F on a insta-read thermometer when it is done. Overbaking will ruin the gooey filling.

You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 421kcal | Carbohydrates: 69g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 176mg | Potassium: 77mg | Fiber: 1g | Sugar: 58g | Vitamin A: 220IU | Calcium: 30mg | Iron: 1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

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