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–+ servings
a slice of pecan pie with glossy filling and candied pecans on top with a golden buttery crust and a scoop of vanilla ice cream on a floral plate

Classic Southern Pecan Pie

A classic Southern pecan pie recipe with toasted pecans baked in a rich, glossy filling inside a buttery crust. This easy recipe shows you how to make pecan pie for Thanksgiving or any holiday gathering.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 1 pie

Ingredients
  

Crust

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.
Keyword nut pie, pecan, pecan pie, southern
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