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.
Table of Contents
- Your recipe makes the most delectable pecan pie ever!
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🍴Must have tools: essential equipment
- 🎥 Watch and cook: step-by-step video tutorial
- 🥫 Leftover love: how to store and reheat
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- it’s SO delicious
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 📞 Wrapping it up: the last word
- 📖 Recipe
- Pecan Pie
- 💬 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
- You can add 1 tablespoon of bourbon to the filling when you add the vanilla extract.
- I prefer light corn syrup for my pecan pie but dark corn syrup is fine - it gives a more pronounced flavor.
- Add ¾ cup coconut in with the pecans.
- Add 1 cup chocolate or white chocolate chips in with the pecans.
🤫 Marye's secret for zhuzhing it up -
Add a sprinkle of flaked sea salt to the top of the pie just before baking - not too much!
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
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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!
Marye's Tip o' the day
NEVER over or under-bake your pecan pie again! Simple poke an insta-read thermometer slightly off center and when the internal temperature reads 195F to 200F take it out of the oven - it's done!
💭 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.
- 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 separate when baking.
- If the crust or top starts to get too brown tent it with aluminum foil.
- 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!
Yes, This pie MUST BE REFRIGERATED OVERNIGHT.
It will register 200F on a insta-read thermometer or you can tell by jiggling the pie plate a little. The center of the pie will still jiggle slightly and the top with be golden brown.
You can safely make it up to 2 days ahead of time and the flavor and texture actually gets better as it sits.
You can! To freeze it, wrap cooled pie tightly in plastic wrap then aluminum foil. Use within 2 months. To thaw it, leave the wrapped pie in the refrigerator overnight.
Usually, it's because you've over-filled the crust and the filling bubbles over, seeping behind the crust. (1) Spray the pie pan with non-stick spray before putting in the the crust. (2) Place the pie plate in shallow VERY hot water (just so the bottom is covered - it melts the sugary glue) for a few minutes before cutting and serving. (3) Make sure you are not over-filling the crust.
⏲️ Marye's time saving hacks -
Make the pie 2 days ahead of time. This gives it time to set up plus gives you one less thing to do the day you plan to serve it.
📚 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
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 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
- 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.
Nutrition Facts
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.
Don't lose this recipe!
Pecan Pie
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Katherine M Cook says
Just made 2 pies. Couldn't wait til they cooled. My granddaughter said that it is bussin'.. that's slang for really good, apparently.
Deena says
I made this pie I followed the directions and it came out perfect. I’m not a fan of pecan pie but this is my new favorite!! And I will be making it again.
Mallory says
I couldn’t find my usual pecan pie recipe and used this one. There is no going back, it’s SO delicious!
Melissa says
Mine was really runny. 🙁
Marye says
Did you chill it overnight as suggested in the recipe?
Ashley says
I have never made or tasted pecan pie. I was designated the pie lady this year and one of the pies requested to make (or buy) was pecan pie. Buying is never an option for me so I began my Pinterest search. I settled on this one. I think it was actually very simple. I followed it to the T…maybe adding a few extra pecans and toasting them slightly prior to adding them to the ingredients. It was a hit. The compliment on this recipe, “I can’t believe you’ve never tasted or made a pecan pie before and you made this! This is great.” Side note - I finally tasted a pecan pie. Very rich in flavor. Thanks for the simple and great recipe! I’ll be passing it along to those who want it!
Deana says
So easy. So good. I suspect those with runny pies didn’t allow the pie to cool as directed. Mine was perfect and delicious!
Marye says
I suspect you're right, Deana. Thank you!
Teresa A Talbert says
Why did my pecans burn? I followed the directions exactly but now my pecans are burnt and have no pecan pie for thanksgiving.......
Marye says
I'd guess that you either left it in too long, baked it with the top heating element on, or the temperature of your oven is wonky. If the pecans were in the syrup it's unusual for them to burn.
Kim says
Shoot. Mine came out too soupy on the inside and with nearly burnt pecans on the outside. I don't understand what I did wrong. I checked the temperature at 55 minutes and it was 215 degrees. I'll have to go to Costco tonight so I can have a pie for Thanksgiving tomorrow. This is why I seldom cook.
Marye says
It has to chill overnight to solidify. You should have taken it out of the oven 200F.
Charles E. Hooper, Sr says
I followed your directions exactly but the center of my pie did .not set. It is still runny.
What is wrong?
Marye says
Did you bake it until it was 185-200F on an instant read thermometer?
Did you chill it overnight?
Amy says
Am I able to freeze this pie after baking? I need to bake all my dishes in advance because I work the three nights before Thanksgiving. Thanks in advance
Marye says
Sorry Amy - it doesn't freeze well as far as I know. I've never tried. It will be fine on Thursday if you make it monday.
Dolores says
my 0h my what a pie been making this one over the rest of my pecan pie recipes for awhile now at 89 still cooking and baking love your recipes hugs
Bill says
When you stirred in the pecans, did you put all of them in the batter or did you use the halves as decoration on the top after pouring the batter into the pie shell?
Marye says
I put all of them in. 🙂
Anne says
Made it for Thanksgiving and it was the best pecan pie ever! I’ve tried many recipes and this was so easy and good. I didn’t change a thing,,
Mary Mercer says
Delicious! I adjusted recipe a bit...I used half dark and half light Karo as that’s what I had. I cut back on white sugar just a tad and I added 1 level tablespoon of flour so filling would set up nicely. I love pecans but next time will not use whole half’s only because they made it hard to get a nice clean slice.
I recommend this recipe. Everyone loved it.
Ruby says
OMG!!!! It is super Delish!!!! I haven't baked a Pecan Pie in a hundred years, and this one turned out to be so yummy and easy to make really! Love it!
Marye says
So glad you liked it!!!
Sue selmic says
I use half corn syrup and half maple syrup it was very good.
Marye Audet says
🙂 You can try just add 1 cup of chocolate chips to your favorite pecan pie recipe.
Katie @ Recipe for Perfection says
I used to worry about corn syrup, until I found out that the stuff you buy in the store is not HFCS. Now I'm wondering- is there something else to worry about (other than that it's very sugary)?
Marye Audet says
Corn is usually heavy on the GMO scale. Organic corn syrup wouldn't be. If GMOs aren't an issue for you then it's no big.
Christie says
My Mom uses a mix of light and dark corn syrup in hers. A little more light than dark. I've come to like pecan pie, and the goo is definitely my favorite part.
Priscilla says
Diana,
Try half dark molasses and half light molasses. This makes it not too sweet, a good balance...
Betty from Maine says
, love your idea Priscilla, one thing that I will add is some pure maple syrup to the recipe. Of course I will adjust the dark and light corn syrup so I can add the pure maple syrup. Thank you again Pricilla