Classic Southern Pecan Pie
Few desserts feel as timeless as a slice of Southern pecan pie. With its sticky, nutty filling and buttery crust, it’s one of the most iconic holiday pies in America. Pecan pie has been a fixture at Thanksgiving tables for generations, and while countless variations exist, the classic version remains beloved. In this post, we’ll explore the origins of pecan pie, answer common baking questions, and walk you through how to make pecan pie with our classic Southern pecan pie recipe for this Thanksgiving favorite.
Table of Contents
What is Pecan Pie?
Pecan pie is an American staple from the South and one of the most recognizable holiday pies in the US. It’s a nut pie with toasted pecans halves baked in a sticky-sweet, corn-syrup based filling that sets into a glossy, rich layer inside of a buttery pie crust. Some recipes replace the corn syrup with honey, maple syrup, or other sweeteners, but it was Karo’s marketing campaign that propelled pecan pie to national popularity. As a result, the corn syrup version remains the classic style most often baked today. For true decadence, serve a warm slice with a scoop of vanilla ice cream.
The History and Origins of Pecan Pie
Pecans have historically been an important and plentiful food in the South, particularly across the Mississippi River Valley. The first recipes for pecan pie appeared in Texas in the late 1880s. For several decades, the dessert remained mostly a regional specialty until the 1930s, when Karo began publishing a recipe for pecan pie on their labels. The company’s marketing campaign helped transform a regional nut pie into one of the most iconic holiday desserts in America.
Key Dates in Pecan Pie History
- 1886: the first recipe for “Pecan Pie” is published in Harper’s Bazaar
- 1898: A “Texas Pecan Pie” recipe appears in The Ladies’ Home Journal
- 1920s: Recipes using corn syrup begin to circulate
- 1930s: Karo features a pecan pie recipe on its syrup cans
- 1940: Pecan pie is included in The Fannie Farmer Cookbook
- 1943: Pecan pie appears in The Joy of Cooking
How Pecan Pie Evolved Into the Classic We Know:
The earliest known recipe for “pecan pie” was published in 1886 in Harper’s Bazaar. However, like many first iterations of today’s classic desserts, it looked very different from the pie we recognize now. The 1886 version calls for boiling pecan halves in milk, then baking them in a “rich custard.” In the 1880s, a “rich custard” would have meant a milk and egg-based custard with additional cream and egg yolks. At the time, adding cream and yolks would have been considered a luxury, especially without modern refrigeration available to them.
In 1898, a recipe under the name “Texas Pecan Pie” appeared in The Ladies’ Home Journal. This version still called for fresh milk in the filling, but added more sugar, bringing the dessert a step closer to what we usually call pecan pie today. From that point until the 1930s, most recipes for pecan pie were labeled “Texas Pecan Pie” and were often topped with meringue. Occasionally, some recipes began adding molasses to the filling. For a fun demonstration, Tasting History has an excellent episode recreating one of these early, milk-based versions.
In 1924, it seems the pie still wasn’t particularly widely known. The National Pecan Exchange News published a recipe and had this to say about it:
“Who ever heard of making pie out of nuts?’ This is what we said when we saw in the Country Gentleman a recipe contributed by Mrs. Bessie Underwood, Denton, Texas for pecan pie. The novelty of the thing appealed to our appetite ; and, having resolved not to risk another recipe on our readers without having either Miss A. B. Degree’s stamp of approval or having tried it ourselves, we left an order with our chef to have one done according to the recipe appended below…We claim we know a good pie when we set our remaining teeth in one. The Pecan pie was the surprise of our life.”
By the mid-1920s, we begin to see recipes resembling the modern pecan pie. In 800 Proved Pecan Recipes published in 1925, a pecan pie labeled as “molasses pie” uses corn syrup instead of milk and sugar, and dropped the meringue topping. (Interestingly, it also had no molasses anywhere in the recipe). This shift marked the transition towards the classic pecan pie filling we know and love today.
How Karo Corn Syrup Made Pecan Pie Famous:
Karo was founded in 1902, and from day one, corn syrup was their flagship product. Early advertisements promoted it as a sweet spread for bread, but by the 1930s, it had become central to one of America’s most iconic desserts. According to company lore, the wife of a Karo executive created the first corn syrup-based pecan pie in 1931. Although this can’t be true, as recipes using corn syrup were published in the 1920s, Karo seized on the marketing opportunity and began printing recipes for pecan pie, sometimes called “Karo Prize Pie”, on its syrup cans.
Around the same time, “Karo Pecan Pie” recipes began appearing in newspapers across the South. In 1931, one was printed in Tennessee, followed by similar recipes later that year in Oklahoma and Mississippi. By 1932, “Karo Pecan Pie” had become so popular that it was often a category at county fair baking competitions.
With its rapid rise, pecan pie soon moved beyond its Southern roots. By the 1930s, editions of both The Fannie Farmer Cookbook and The Joy of Cooking included recipes for pecan pie, cementing its place as a beloved American dessert nationwide.
Note: The Food Historian has a fantastic deep-dive into pecan pie, particularly Eleanor Roosevelt’s pecan pie recipe.
A Brief History of Pecans in America
Pecan pie, like pumpkin pie and several other classic American desserts, is more American than apple pie. This is because pecans are native to the Americas and became an important agricultural crop. In 1999, The Oxford Companion to Food called the pecan, “the most important nut of [North] American.”
It is fitting that the first pecan pie recipes came out of Texas, since pecans were plentiful throughout the Mississippi River Valley, of which Texas is part. Wild pecan trees still thrive in this region today, stretching across parts of Texas, Missouri, and Oklahoma.
Pecans were an extremely important part of the diets of Native American tribes in the Mississippi River Valley. The word “pecan” itself comes from the Algonquian word for nut. Interestingly, while the Columbian exchange plundered all sorts of fruits, nuts, grains, and goods from the New World, pecans never really gained a strong foothold in Europe. As a result, pecans retained a distinctly American identity. The same Oxford Companion to Food published in 1999 noted that pecans are “still little known outside [North] America and Mexico.”
Cultivating pecans proved challenging for European colonists in the South. Pecans were initially overlooked in favor of walnuts. Even after pecans became a sought after, foraged food, cultivating pecans into orchards took centuries since they did not consistently grow well from seed. The first person to successfully graft pecan trees was a slave named Antoine from Louisiana in the 1840s. However, his technique went largely unnoticed for decades, and it was not until the early 20th century that pecans were commercially cultivated on a large scale. Coincidentally, this lined up right with Karo’s marketing campaign and the rising popularity of pecan pie in the 1930s.
For a deeper exploration of this history, James McWilliams, a professor of American history at Texas State University, has written a book titled The Pecan: A History of America’s Native Nut.
Dark vs Light Corn Syrup in Pecan Pie
In American grocery stores, you’ll usually find light corn syrup and dark corn syrup sitting side by side on the shelf. While most traditional Southern pecan pie recipes call for corn syrup as the primary sweetener, some will use light corn syrup, others will use dark corn syrup, and still others will use a blend of both. Each option creates a slightly different flavor and appearance in the finished pie. Knowing the distinctions will help you choose the version that delivers the classic taste and texture you’re looking for. For bakers outside the US who may not have access to corn syrup, golden syrup, invert sugar syrup, and other substitutes can work just as well.
Light Corn Syrup in Pecan Pie:
Light corn syrup is the most common choice in pecan pie recipes. It is nearly clear in color, has a mild, sweet flavor, and is often easier to find in grocery stores than dark corn syrup. Most brands add a touch of salt and vanilla extract to give the syrup a bit more depth of flavor. In pecan pie, light corn syrup provides sweetness without overpowering the flavor of the pecans. Beyond taste, it also plays a key role in the texture of the pecan pie filling, since corn syrup helps prevent crystallisation. The result is a smooth, glossy filling with a light flavor profile that lets the pecans shine.
Dark Corn Syrup in Pecan Pie:
Dark corn syrup has a rich, caramel color and includes a small amount of molasses. This gives it a deeper, toastier flavor, and even sometimes has subtle smoky notes compared to light corn syrup. Some brands also add caramel flavoring in the same way vanilla is often added to light corn syrup. When used in pecan pie, dark corn syrup makes a filling that is darker in color, with a warmer, more robust flavor profile. It’s best when you want a pecan pie that tastes a little richer and more complex.
How to Substitute Light and Dark Corn Syrup in Pecan Pie
Much of successful baking comes down to chemistry. Light corn syrup and dark corn syrup may create slightly different flavors and colors, but, chemically, they act the same way in a recipe. This means you can swap them without worrying about your pecan pie filling failing to turn out. If you use light corn syrup in place of dark, your pie will be lighter in color with a cleaner, sweeter taste. If you use dark corn syrup, your pie will bake up with a deeper flavor and toastier look. Either way, you’ll still get a beautiful, rich, glossy filling pecan pie is known for.
How to Turn Light Corn Syrup Into Dark Corn Syrup:
If a recipe calls for dark corn syrup but all you can find is light, you can easily make a substitute at home. Simply stir 1 tablespoon of molasses into every 4 tablespoons of light corn syrup. The molasses adds the deeper, toastier flavor that defines dark corn syrup, giving your pecan pie a similar taste and color.
The Best Substitutes for Corn Syrup in Pecan Pie:
If you don’t have corn syrup or can’t find it where you live, there are several alternatives that can work in its place in pecan pie. Each one brings its own flavor, so the final pie may taste slightly different, but the result will still be delicious pecan pie.
- Golden Syrup: Also known as light treacle, golden syrup is made from sugarcane or beet juice. It has a slightly buttery flavor and can be swapped 1:1 for corn syrup.
- Invert Sugar Syrup: This syrup is created by breaking down sucrose (regular granulated sugar) into glucose and fructose, which makes it chemically very similar to corn syrup. You can make invert sugar syrup at home and use it as a 1:1 substitute.
- Brown Rice Syrup: This syrup works as a 1:1 replacement and gives the filling a more distinct, slightly nutty flavor compared to golden syrup or invert sugar syrup.
- Honey, Maple Syrup, and Agave Syrup: All three can be used in a 1:1 ratio, but each has a strong, unique flavor. Using them will give your pecan pie a noticeable twist.
Step-by-Step Southern Pecan Pie Recipe:
This step-by-step recipe shows you exactly how to make pecan pie from start to finish.
Crust:
Like most nut pies, you’ll want a dark-baked pie crust for this pie.
Pecan Pie Filling:
Ingredients
- 8oz Pecan Halves, toasted (227g)
- 6T Light Corn Syrup (130g)
- 6T Dark Corn Syrup (130g)
- 1c Granulated sugar (200g)
- 2t Vanilla Extract (10mL)
- 3 Eggs
- ¼t Salt
- 5T Unsalted Butter, melted (65g)
- 2T Heavy Whipping Cream (optional)
1.
Preheat the oven to 325°F (160°C).
2.
In the bowl of a stand mixer, combine both corn syrups, sugar, vanilla extract, salt, and melted butter.
3.
With the mixer on medium speed, add the eggs one at a time, mixing until fully blended.
4.
Fill your pie shell with the toasted pecan halves. For a more decorative look, arrange them in a pattern.
5.
Brush the edges of your pie crust with cream for a golden brown finish if desired. (This is optional).
6.
Slowly pour the filling over the pecans, filling the pie shell as much as you can before it spills over.
7.
Use a fork or your fingers to make sure all pecan halves are coated in the filling with no dry spots. For a polished look, flip the pecans rounded side up.
8.
Place the pie on a parchment lined baking sheet and bake for 45 – 55 minutes, until the filling is set, the center no longer jiggles, and any cracks in the surface look dry.
9.
Cool and serve!
Popular Pecan Pie Recipe Variations to Try:
Like many classic holiday pies, pecan pie has inspired a wide range of creative variations over the years. Here are some of the most popular twists on the traditional recipe:
- Bourbon Pecan Pie: A splash of bourbon brings a warm, homey depth of flavor that pairs beautifully with pecans. Just two or three tablespoons stirred into the filling transforms the flavor.
- Chocolate Pecan Pie: Chocolate and pecans are a natural match, and adding melted chocolate or cocoa powder creates a rich, decadent version of the classic that’s delicious year-round.
- Pumpkin Pecan Pie: Why choose between two holiday staples when you can combine them? Pumpkin pecan pie layers a classically spiced pumpkin custard with a sweet pecan topping.
- Maple or Maple Bourbon Pecan Pie: Maple syrup is a cozy holiday flavor and also works as a substitute for corn syrup. Adding bourbon with the maple makes this variation even more festive.
- Brown Butter Pecan Pie: Browning the butter before mixing it into the filling adds a nutty, caramelized flavor that enhances the pecans.
- Caramel Pecan Pie: Sweet caramel complements the rich nuttiness of pecans, creating a gooey, indulgent twist.
How to Serve Pecan Pie:
- Whipped Cream: A slice of pecan pie topped with freshly whipped cream is a simple, classic pairing that never goes out of style.
- A La Mode: For an extra decadent dessert, serve a warm slice with a scoop of vanilla ice cream and finish with a drizzle of hot fudge or salted caramel sauce.
- Hard Sauce: For a richer, less traditional option, try a small dollop of hard sauce. Made by creaming butter, sugar, and liquor, it adds a smooth, boozy finish to pecan pie.
Tips for Making the Perfect Pecan Pie
- Dunk all of the pecans:
Pecan pie bakes for 45 minutes to an hour, and uncovered pecans would scorch in that amount of time. To prevent burning, make sure every pecan is coated in the filling. Instead of charring, they will candy beautifully on top of the pie.
- Use the right number of eggs:
This recipe calls for 3, large eggs. Too few eggs and the filling won’t set up and will remain a gooey mess no matter how long you bake the pie. Too many eggs and you’ll get an eggy custard that begins to curdle.
- Bake the pie for the correct amount of time:
If the filling sinks after cooling or turns dry, hard, or crumbly, the pie has been overbaked. You can still serve it with ice cream and caramel sauce to disguise the dryness. If the filling is runny, it wasn’t baked long enough. To be certain, use a candy or meat thermometer: pecan pie is done when the filling reaches 200°F (93°C).
- Blind Bake the Pie Crust:
To avoid a soggy bottom, blind bake the crust before filling. A properly baked crust stays crisp and gives the pie structure. (See my guide to blind baking here).
How to Store Pecan Pie
Pecan pie can be stored in the refrigerator or freezer after baking. In the refrigerator, it will stay fresh for three to four days when covered tightly. For longer storage, wrap the cooled pie securely to prevent freezer burn and freeze for up to one month. When ready to serve, thaw overnight in the refrigerator. To bring back the crispness of the crust and warm the filling, reheat the pie in a 325°F (160°C) oven for about 20 minutes before slicing.
We’d love to see your pecan pie creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the fall baking fun.
Classic Southern Pecan Pie
Ingredients
Crust
- 1 Dark, Blind-Baked Pie Shell
- 2 tbsp Heavy Whipping Cream (optional)
Pecan Pie Filling
- 8 oz Pecan Halves, toasted (227g)
- 6 tbsp Light Corn Syrup (130g)
- 6 tbsp Dark Corn Syrup (130g)
- 1 cup Granulated Sugar (200g)
- 5 tbsp Unsalted Butter, melted (65g)
- 2 tsp Vanilla Extract (10mL)
- ¼ tsp Salt
- 3 Eggs
Instructions
- Before beginning to make this pie, prepare a dark, blind-baked pie crust. Almost any other crust of your choosing can be used as well. Instructions for an all-butter crust can be found here.
- Preheat oven to 325°F (160°C).
- In a stand mixer, combine light corn syrup, dark corn syrup, sugar, vanilla, salt, and melted butter.
- With the mixer on medium speed, add eggs one at a time until fully blended.
- Fill your pie shell with toasted pecan halves. Arrange decoratively if desired.
- Brush the edges of the crust with cream for a golden finish if desired. (optional)
- Slowly pour the filling over pecans, filling just to the top of the crust.
- Use a fork or fingers to make sure all pecans are coated. Flip rounded-side up for a polished look.
- Place the pie on a parchment-lined baking sheet. Bake 45–55 minutes, until set, center no longer jiggles, and surface looks dry.
- Let cool and serve. Serve plain, with whipped cream, or à la mode.
