This Southern Pecan Pie is my favorite Thanksgiving dessert.  Yes, it takes center stage over Pumpkin Pie on my dessert table!  The sweet gooey filling and crunchy pecans totally complement each other in this delicious fall pie!

Southern Pecan Pie.

This Southern Pecan Pie is my all-time favorite!  Baked in a homemade flaky pie crust, the gooey rich filling and crunchy pecans are just meant to be together.  Of course, pumpkin pie graces my Thanksgiving dessert table, but so does this delicious pie!    

Southern Pecan Pie.

Pee-can, pee-kahn…  No matter how you pronounce it, it’s a pie so simple and classic but so delicious!  With Southern roots, it’s popularity really took off in the 1920s when the Karo Syrup company placed a recipe for it on their syrup bottle. 

Although it takes center stage on most dessert tables in the south, it still takes second stage to Pumpkin Pie on some Thanksgiving dessert tables.  My guess…the price of pecans versus pumpkin could be a contributing factor.

Baking tips for this recipe

  • If your pie starts getting too brown on top after 30 minutes, cover the top loosely with a piece of foil.
  • I like to place strips of foil around the edges of my pie before placing it in the oven. I also staple the ends of the strips together. I also like to use thin-flimsy foil, that I find at my local dollar tree store. It bends easily without messing up the edges. When my pie is about 10 minutes from being done, I remove the foil. You can place a pie shield over the foil if you like, to help hold it in place. However, I don’t like to use pie shields alone. They fit differently on different pie dishes, and usually expose part of the edges.

So I ask, why mess with something great?  Well, I guess that just depends on how gooey and rich you prefer your filling in this scrumptious pie.  There are several variations when it comes to the filling of this classic pie.  Some bakers use light corn syrup, some dark…some use white sugar and some use light or dark brown sugar.  Me?  I use to go strictly by my 1961 Betty Crocker version of this recipe, using all white sugar.  This variation was always good, but I preferred a filling that was a little more gooey and rich. 

I experimented with the recipe until I got the perfect result that totally lived up to the gooey and rich factor without being runny.  The answer…part white and part dark brown sugar.  Oh yes, there’s even those who add a small amount of cinnamon to this recipe.  Yep, that’s right.  Sorry, I’m not a fan.  I’ll save my cinnamon for my Pumpkin Pie.

Frequently Asked Questions

Do I need to pre-bake the pie crust?

No. Honestly, I’ve made this pie both ways, partially pre-baking the crust, and not pre-baking the crust. This pie is quite shallow. Therefore, I’ve found that baking it on the bottom oven rack, cooks the bottom crust all the way through by the time the filling is done.

Can I freeze pecan pie?

Yes. Pecan pie contains eggs and sugar and little or no water. This means less opportunity for ice to form in the filling. If there is any water present, it will remain trapped in the gelled eggs when frozen or thawed. If you’re freezing the baked pie, allow it to cool completely, place it on a level surface in the freezer until frozen. Then wrap it in two layers of plastic wrap and one layer of heavy foil. Freeze for up to 2 months. If you’re freezing the unbaked pie, place the pie on a level cookie sheet in the freezer until it’s almost frozen, (the filling should not move around). Then wrap it in two layers of plastic wrap and one layer of heavy foil.

How do I bake a frozen unbaked pecan pie?

Do not thaw the pie. Allow the pie to set out of the freezer while you preheat the oven. Bake the pie at the temperature on this recipe, 375 degrees, but allow an extra 30 minutes for baking.

How do I thaw a frozen baked pecan pie?

Place the pie on a counter and leave for up to three hours to completely thaw.

Do I need to refrigerate Pecan Pie?

You can leave pecan pie covered on a counter for up to two days. After day two, refrigerate the pie for up to two more days.

Southern Pecan Pie.

There are also variations in flavors of this classic pie, including chocolate and bourbon, but that’s a story for another day.  Today we’re talking about classic Southern Pecan Pie.

You might also like Pecan Cheesecake Pie.

I used my favorite Aunt Elsie’s Flaky Pie Crust for this recipe. Read here on how to par-bake your pie crust.

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Southern Pecan Pie

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60
  • Yield: 8 Servings 1x
  • Category: Pies
  • Method: Bake
  • Cuisine: American
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Description

This delicious Southern Pecan Pie shows up on many Thanksgiving dessert tables.  Hidden inside of a sweet gooey filling are lots of crunchy pecans.  It’s a Southern favorite!!

Ingredients

Units Scale
  • 1 – 9-inch, shallow pie shell
  • 5 tablespoons unsalted butter, melted
  • 1 cup light corn syrup
  • 1/2 cup granulated sugar
  • 1/4 cup light or dark brown sugar, packed
  • 3 large eggs, (extra large will work fine too)
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 cups pecans, very coarsely chopped
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Instructions

  1. Preheat oven to 375 degrees.
  2. Position oven rack one slot from the bottom. This will prevent pecans from over browning before the filling gets done and will also ensure doneness of pie crust bottom.
  3. Add all ingredients except pecans to a large mixing bowl. Whisk until well combined. Fold in the pecans.
  4. Pour filling into the shallow pie crust. Place foil around edges of crust to prevent over browning. Bake for approximately 45 minutes or until barely jiggly in the center. Transfer to a wire rack to cool.
  5. Cool completely before serving. Slicing is easier if pie has been refrigerated.
  6. Pie can be left unrefrigerated for up to two days, and refrigerated for an additional two days.
  7. Store in an airtight container.

Nutrition

  • Serving Size: 8