Southern Pecan Pie

The first time I attempted pecan pie, I accidentally used dark corn syrup and ended up with something that tasted like molasses gone wrong. My grandmother took one bite and gently suggested I pay attention to the syrup bottle next time. Now I keep a careful eye on every ingredient, and this version has become the one my family actually requests for holidays instead of just politely eating.

Last Thanksgiving, I made three of these pies because my brother swore one would not be enough for twelve people. He was right, but mostly because he kept sneaking slices throughout the day claiming he was just testing the temperature.

Ingredients

• 1 1/4 cups all-purpose flour: The foundation of a flaky crust that holds up without getting tough
• 1/2 teaspoon salt: Enhances the butter flavor in both crust and filling
• 1 tablespoon granulated sugar: Just enough to help the crust brown beautifully
• 1/2 cup unsalted butter, cold and cubed: Cold butter is non negotiable for those tender flakes
• 3-4 tablespoons ice water: Add gradually and stop as soon as the dough holds together
• 1 cup light brown sugar, packed: Provides the signature caramel notes without overwhelming sweetness
• 1 cup light corn syrup: Creates that gooey texture we all love in pecan pie
• 1/2 cup unsalted butter, melted: Adds richness and helps the filling set properly
• 3 large eggs: The structure that holds everything together in the oven
• 1 teaspoon pure vanilla extract: Rounds out all the flavors into something cohesive
• 1/2 teaspoon salt: Balances the intense sweetness of the sugar and syrup
• 2 cups pecan halves: Toast them first for an even deeper nutty flavor

Instructions

Make the crust:

Whisk the flour, salt and sugar together in a large bowl. Cut in the cold butter until the mixture looks like coarse crumbs with some pea-sized pieces remaining. Sprinkle in ice water one tablespoon at a time, tossing gently with a fork until the dough just comes together when pressed.

Chill the dough:

Shape the dough into a disk, wrap tightly in plastic and refrigerate for at least 30 minutes. This relaxes the gluten and firms the butter, which prevents shrinking during baking.

Preheat the oven:

Heat your oven to 350°F while the dough chills. A hot oven is essential for setting the crust quickly before the filling makes it soggy.

Roll and shape the crust:

On a lightly floured surface, roll the dough into a 12-inch circle, rotating frequently to prevent sticking. Transfer it to a 9-inch pie dish and trim the overhang to 1 inch. Crimp the edges however you like or just press them with a fork.

Prepare the filling:

In a large bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vanilla and salt until completely smooth. The mixture should be glossy and homogenous with no streaks of egg white remaining.

Combine with pecans:

Fold in the pecan halves until they are evenly distributed. Pour everything into the prepared crust. The pecans will naturally rise to the top as it bakes, creating that beautiful nutty layer.

Bake to perfection:

Bake for 50 to 55 minutes until the center is set but still has a slight wobble like gelatin. If the edges start browning too quickly, tent them with foil after about 30 minutes.

Cool completely:

Let the pie rest on a wire rack for at least 2 hours before slicing. Warm pie will ooze everywhere, but cooled pie slices cleanly and shows off those gorgeous layers.

Pin It

This pie has become my go-to for new neighbors and office potlucks because it travels well and never fails to impress. Something about a homemade pecan pie makes people feel genuinely welcomed.

Getting That Perfect Crust

The trick to a flaky crust is keeping everything cold and working quickly. If you notice the butter softening while you roll, pop the dough back in the refrigerator for 10 minutes. Those solid pieces of butter melting in the oven create the pockets of flakiness we are all after.

Serving Suggestions

While this pie is absolutely wonderful on its own, a dollop of lightly sweetened whipped cream or a small scoop of vanilla ice cream makes it feel like a restaurant dessert. I also love serving it with coffee instead of dessert wine, as the bitter notes cut through the sweetness beautifully.

Make Ahead Strategy

You can make the crust up to 3 days in advance and keep it tightly wrapped in the refrigerator, or freeze it for up to a month. The filling can be mixed together and stored in the fridge overnight, then poured into the crust just before baking. This makes Thanksgiving morning so much less stressful.

• Bring the chilled crust to room temperature for 10 minutes before rolling
• If freezing the dough, thaw it overnight in the refrigerator
• Never pour cold filling into a frozen crust or the bottom will stay soggy

Pin It

There is something deeply satisfying about slicing into a perfectly set pecan pie and seeing that glossy, nut-filled interior. Enjoy every bite of this Southern classic.

Recipe Q&A

→ How do I know when pecan pie is done?

The pie is ready when the edges are set and the center has a slight wobble, similar to gelatin. It will continue cooking as it cools. Insert a knife near the center—if it comes out relatively clean, it's done. Overbaking leads to a cracked surface and grainy texture.

→ Should I toast the pecans before adding them?

While not required, toasting pecans in a dry skillet for 5 minutes enhances their nutty flavor and adds depth to the final pie. Let them cool completely before folding into the filling mixture.

→ Can I make pecan pie ahead of time?

Yes, pecan pie actually improves in flavor after resting. Bake up to 2 days in advance and store at room temperature, loosely covered. The filling sets completely and flavors meld beautifully overnight.

→ Why did my pie turn out runny?

Runny filling usually means underbaking. Ensure you bake for the full 50–55 minutes and check for the slight wobble in the center. Also verify your oven temperature is accurate with an oven thermometer.

→ Can I substitute corn syrup?

Golden syrup or maple syrup work well as substitutes, though each imparts a slightly different flavor. Avoid honey as it overwhelms the delicate pecan taste. Brown rice syrup creates a firmer, less sweet result.

→ How should I store leftover pecan pie?

Keep at room temperature for up to 3 days, loosely covered with foil or in a pie dome. For longer storage, refrigerate for up to a week. Bring to room temperature before serving for the best texture and flavor.