Classic Southern Pecan Pie Recipe
Warm, glossy, nut-studded, and a little bit sticky — the Classic Southern Pecan Pie Recipe is one of those desserts that arrives at a table and immediately feels like home. Whether you’re making it for a holiday, a potluck, or a quiet Sunday after-dinner treat, this pie is all about buttery crust, toasted pecans, and a rich sugary custard that sets just enough to slice beautifully. Below you’ll find everything: a dependable recipe, chef-tested techniques, troubleshooting advice, and creative variations so you can make the pie your own.
Why this pie works — a quick chef’s overview
Pecan pie is essentially a sweet custard (eggs + sugar + fat) reinforced with corn syrup and pecans. The classic texture comes from the balance between the syrupy filling that holds the nuts in a glossy matrix and the flaky, buttery crust that gives bite and contrast. The three things I focus on every time I make a Classic Southern Pecan Pie Recipe are:
- Toasting the pecans to amplify flavor and crunch.
- Getting the filling glossy and not grainy by dissolving the sugar and using the right fats/liquids.
- Baking to the correct doneness — set edges with a slightly jiggly center — so slices are firm but not rubbery.
Read on for exact measurements, timing, and tips that make this version reliably delicious.
Ingredients (one 9-inch pie)
For the crust (single 9-inch, 1 crust)
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 teaspoon fine salt
- 1 tablespoon granulated sugar (optional — adds a touch of sweetness)
- 8 tablespoons (113 g) unsalted butter, cold and cut into 1/2-inch cubes
- 3–5 tablespoons ice water
Tip: If you prefer a more rustic crust, use 1/4 cup (60 g) cold lard or half butter / half lard. For a quicker crust, you may substitute one frozen store-bought pie dough sheet, but results are best with homemade.
For the filling (Classic Southern style)
- 1 cup (240 g) light corn syrup (or light Karo) — the “classic” choice
- 1 cup (200 g) packed light brown sugar
- 4 tablespoons (56 g) unsalted butter, melted and cooled slightly
- 3 large eggs, lightly beaten
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon bourbon (optional — chef’s touch)
- 1/4 teaspoon fine salt
- 1 1/2 cups (150 g) pecan halves (reserve some for decorative top)
Note: Classic recipes often use light corn syrup for the glossy, stable filling. Substitutions (maple, honey, molasses blends) will change flavor and setting; see variations below.
Equipment you’ll want on hand
- 9-inch (23 cm) pie dish (glass, ceramic, or metal)
- Rolling pin and lightly floured surface
- Mixing bowls (one large for filling, one for the crust dough)
- Pastry cutter or food processor (for crust)
- Baking sheet (place pie on it to catch any drips)
- Instant-read thermometer (very helpful for perfect doneness)
- Aluminum foil or pie shield (to keep the crust from over-browning)
Step-by-step: make the crust
- Mix dry ingredients. In a medium bowl combine flour, salt, and sugar.
- Cut in the fat. Add the cold butter cubes and use a pastry cutter (or two forks, or pulse in a food processor) until the mixture resembles coarse cornmeal with pea-sized butter bits. Little flakes of butter are good — they create flakiness.
- Add ice water. Sprinkle 3 tablespoons of ice water over the mixture and gently toss with a fork. Add more water, 1 tablespoon at a time, just until dough holds together when pinched. Do not overwork.
- Form and chill. Turn dough onto plastic wrap, press into a disk about 1 inch thick, wrap tightly, and chill at least 30 minutes (or up to 2 days). Cold dough = flaky crust.
- Roll out. On a lightly floured surface roll the dough to about 12 inches in diameter to fit a 9-inch dish. Fold and transfer to pie dish. Trim edges, leaving about 1/2 inch overhang; fold under and crimp as desired. Chill again for 15 minutes to reduce shrinkage in the oven.
- Blind bake (optional but recommended). Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until edges are just golden. Remove weights and bake 5 minutes more. For pecan pie, a slightly pre-baked crust prevents a soggy bottom.
Chef’s note: A fully blind-baked crust is helpful if you prefer an ultra-crisp bottom. If you skip blind-baking, watch the bottom — baked on a lower oven rack gives a crisper base.
Step-by-step: prepare the filling
- Toast the pecans. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast 6–8 minutes until fragrant and slightly darker — watch closely so they don’t burn. Allow to cool. Toasting releases oils and makes the pie more aromatic.
- Combine liquids and sugar. In a large bowl whisk together corn syrup and brown sugar until smooth. Add melted butter and mix until emulsified.
- Temper the eggs. Beat the eggs lightly in a separate bowl. Add a small amount (a couple tablespoons) of the syrup mixture into the eggs while whisking to temper, then whisk the eggs into the larger mixing bowl. This prevents scrambling.
- Flavor and salt. Add vanilla, bourbon (if using), and salt. Stir until everything is combined and silky.
- Add pecans. Fold in 1 1/4 cups of the toasted pecans, reserving 1/4 cup for the top decoration.
Assembling and baking the Classic Southern Pecan Pie Recipe
- Preheat and prepare. Preheat oven to 350°F (175°C). If you blind-baked the crust, reduce oven temp to 350 after initial blind bake. Place the pie dish on a rimmed baking sheet.
- Pour the filling. Pour the filling into the prepared pie shell. Arrange the reserved pecan halves neatly on top for an attractive finish.
- Bake. Bake for 50–60 minutes. The edges should be set and puff slightly; the center should still have a gentle jiggle (not liquid). If the crust edges brown too quickly, cover them with foil or a pie shield after 20–25 minutes.
- Test for doneness. An instant-read thermometer inserted into the center should read about 200–205°F (93–96°C) when the pie is done. Alternatively, a knife inserted near the center should come out with slightly tacky custard, not runny.
- Cool fully. Let the pie cool on a wire rack at least 2–4 hours (overnight is best) before slicing. The filling will firm up as it cools; cutting too early gives a soupy slice.
Important: Cooling is not optional. The Classic Southern Pecan Pie Recipe needs time to set into those perfect slices.
Serving suggestions
- Serve slightly warm or at room temperature.
- A scoop of vanilla bean ice cream or a dollop of softly whipped cream is traditional and lovely.
- For adult gatherings, a light drizzle of bourbon caramel sauce complements the pie.
- Coffee, strong black tea, or a nutty bourbon are classic beverage pairings.
Chef’s tips & tricks (my toolbox for perfect pie every time)
- Toast the pecans. Don’t skip this. Raw pecans produce a milder, flatter flavor. Toasting unlocks nuttiness.
- Cold butter for crust. Keep everything cold until baking. If butter softens while you’re working, pop dough in the freezer for 10 minutes.
- Use light corn syrup for the classic look. Light corn syrup gives that shiny, amber, sliceable filling. Dark corn syrup is richer and gives deeper molasses notes.
- Avoid overbeating eggs. Whisk eggs just to combine. Overbeating will incorporate air and can create bubbles or a cakey texture.
- Bake on a rimmed sheet. The filling can bubble over; the sheet catches drips and keeps your oven clean.
- Let it rest. A fully cooled pie slices neatly. If you must serve early, refrigerate for at least 1 hour to firm it.
- Storage. Store at room temperature, covered, for up to 2 days. For longer storage, refrigerate well-wrapped up to 4–5 days. Reheat slices gently in a low oven or microwave for a few seconds.
Common problems and how to fix them
Problem: Soggy bottom crust
- Cause: Underbaked crust or too much liquid in filling.
- Fix: Blind-bake the crust longer next time or bake the assembled pie on a lower rack to crisp the bottom.
Problem: Runny center after cooling
- Cause: Underbaked filling or too much corn syrup/liquid ratio.
- Fix: Finish baking until center reaches about 200°F (93°C). If it’s already cooled, try reheating gently (325°F / 160°C) 10–15 minutes and then allow to cool again.
Problem: Dry, brittle filling (too firm)
- Cause: Overbaked (custard overcooked).
- Fix: Reduce total bake time slightly next attempt; aim for a slight jiggle in the center.
Problem: Too sweet / cloying
- Cause: High syrup content, no balancing flavors.
- Fix: Add a small pinch more salt or a tablespoon extra butter next time for a rounder flavor; consider using part brown sugar and part maple to add complexity.
Variations on the Classic Southern Pecan Pie Recipe
Use the base technique and tweak ingredients for different flavor results. All of these keep the essence of pecan pie while adding personality.
Bourbon Pecan Pie
Add 2 tablespoons good-quality bourbon to the filling and a tablespoon to brush on top of toasted pecans before baking. Garnish with a light sprinkle of flaky sea salt after baking.
Chocolate Pecan Pie (Pecan Torte hybrid)
Lay a thin layer (about 1/2 cup) of ganache or melted dark chocolate on the prebaked crust before pouring the filling. The chocolate creates a delicious barrier and flavor contrast.
Maple Pecan Pie (corn syrup-free)
Replace corn syrup with 3/4 cup pure maple syrup + 1/4 cup light molasses or golden syrup. Reduce brown sugar to 2/3 cup. Keep in mind the texture and set will differ; bake to the same doneness.
Salted Caramel Pecan Pie
Make a thin salted caramel (1/2 cup sugar, 2 tbsp butter, 1/4 cup cream, pinch of salt), cool slightly, pour a few tablespoons into the crust, then add pecan filling. Finish with flaky sea salt.
Gluten-Free Crust option
Use 1 1/4 cups gluten-free all-purpose flour blend with 1/2 teaspoon xanthan gum (if your blend lacks it). Follow crust method as usual; chill thoroughly.
Vegan Pecan Pie (plant-based approach)
- Crust: use vegan butter or coconut oil-based crust.
- Filling: replace eggs with 3/4 cup silken tofu puréed smooth or use a mixture of 1/4 cup cornstarch + 1 cup full-fat coconut milk to create a thickened custard. Use brown sugar + maple syrup instead of corn syrup; add 1–2 tbsp melted coconut oil for richness. Bake until set; note texture will be somewhat different but delicious.
Make-ahead & freezing
- Make-ahead: You can prepare the crust and store it, wrapped, in the fridge for up to 48 hours before baking. The assembled pie (uncooked) can be covered and refrigerated up to 24 hours before baking — increase baking time by 5–10 minutes.
- Freeze: Bake and cool completely. Wrap tightly in plastic and foil and freeze up to 2 months. Thaw overnight in the fridge before serving. Rewarm in a 300°F (150°C) oven for 10–15 minutes for a warm slice.
A note about ingredients and authenticity
The words “Classic Southern Pecan Pie Recipe” often imply corn syrup and simple ingredient lists. While some palates prefer the traditional profile, there’s room for interpretation. Purists will argue light corn syrup is essential for the signature glossy set; modern cooks often swap maple or honey for flavor. My philosophy: understand why an ingredient is used (corn syrup prevents crystallization and produces a stable, glossy texture) and then choose substitutions with full awareness of the trade-offs.
Serving occasions & pairing ideas
- Holidays: Thanksgiving and Christmas — served with whipped cream and coffee.
- Summer potlucks: Serve slightly chilled with salted caramel drizzle.
- Dessert menus: Slice thin and plate with seasonal fruit and micro-mint for a restaurant-style finish.
Pair with: coffee, strong black tea, a nutty single-barrel bourbon, tawny port, or a scoop of vanilla bean ice cream.
Frequently asked questions
Q: Can I use whole pecans instead of halves?
A: Yes. Pecans can be chopped for more pecan distribution, but halves make a prettier top. If using chopped nuts, reduce quantity slightly to avoid an overly dense pie.
Q: Why did my pie crack on top?
A: Small cracks are usually from overcooking. Bake to a gentle jiggle in the center and let it cool gradually.
Q: Can I make this without corn syrup?
A: Yes — see the Maple Pecan Pie variation. Expect a slightly different texture and flavor.
Q: How long can I keep the pie at room temperature?
A: Up to 48 hours is generally safe because of the high sugar content, but refrigerate after 48 hours for freshness.
The finishing touch
A Classic Southern Pecan Pie Recipe is an invitation to slow down and savor traditions — but it’s also a playground for small chefly experiments. Little details matter: toast the nuts, keep your butter cold for the crust, and give the pie the time it needs to set. With those steps, you’ll pull a pie from the oven that’s glossy, nutty, and deeply satisfying.
Classic Southern Pecan Pie Recipe
Ingredients
For the Pie Crust (9-inch, single crust)
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar optional
- 8 tablespoons unsalted butter cold and cubed
- 3 –5 tablespoons ice water
For the Pecan Pie Filling
- 1 cup light corn syrup
- 1 cup light brown sugar packed
- 4 tablespoons unsalted butter melted
- 3 large eggs lightly beaten
- 1 ½ teaspoons vanilla extract
- 1 tablespoon bourbon optional
- ¼ teaspoon salt
- 1 ½ cups pecan halves toasted, divided
Instructions
Prepare the crust:
- In a bowl, mix flour, salt, and sugar. Cut in cold butter until crumbly. Add ice water gradually until dough comes together. Shape into a disk, wrap, and chill for 30 minutes.
Roll and blind bake:
- Roll dough into a 12-inch circle, place in a 9-inch pie dish, trim and crimp edges. Chill 15 minutes. Preheat oven to 375°F (190°C). Line crust with parchment and weights; bake 12–15 minutes. Remove weights and bake 5 minutes more. Reduce oven to 350°F (175°C).
Toast the pecans:
- Spread pecans on a baking sheet and toast at 350°F for 6–8 minutes until fragrant. Cool.
Make the filling:
- In a large bowl, whisk corn syrup and brown sugar until smooth. Add melted butter. Slowly whisk in eggs, then add vanilla, bourbon (if using), and salt.
Assemble the pie:
- Stir most of the toasted pecans into the filling. Pour into the prepared crust. Arrange remaining pecans on top.
Bake:
- Bake at 350°F (175°C) for 50–60 minutes until edges are set and center jiggles slightly. Cover crust edges if browning too fast.
Cool and serve:
- Cool completely for at least 2–4 hours before slicing to allow the filling to set.
Notes
- Toasting pecans enhances flavor and texture—don’t skip it.
- For deeper flavor, substitute dark corn syrup for light.
- Store at room temperature for up to 2 days or refrigerate up to 5 days.
- Variations include chocolate pecan pie, bourbon pecan pie, or maple pecan pie.
- Best served with whipped cream or vanilla ice cream.