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Classic Southern Pecan Pie Recipe

This Classic Southern Pecan Pie Recipe features a flaky buttery crust filled with a rich, glossy, nut-studded filling made with toasted pecans, brown sugar, and vanilla—an iconic Southern dessert perfect for holidays and special occasions.
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Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 520 kcal

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.