Go Back Email Link
–+ 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.
No ratings yet
Print Recipe Pin Recipe
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
Tried this recipe?Let us know how it was!