This Classic Southern Pecan Pie is a timeless Southern favorite, celebrating the buttery sweetness of pecans—the official State Nut of Texas. With a flaky golden crust and a rich, caramel-like filling studded with toasted pecans, it’s an ideal make-ahead dessert for Thanksgiving or any special meal.
The pecan is the official State Nut of Texas, and many homes and farms grow an abundance of delicious pecans. This vintage recipe stays true to tradition: a flaky crust, a creamy, caramel-like custard filling, and perfectly toasted pecans arranged on top.
This pie pairs beautifully with a savory holiday meal — turkey, cornbread dressing, candied sweet potatoes, green beans, collard greens and sweet tea — or it can simply be the sweet finish to any dinner.
Ingredients
This recipe is for a 9″ pie plate. If using an 8″ plate, see the Notes section for adjustments.
Simple ingredients create classic flavor: a prepared pie crust, light Karo corn syrup, eggs, vanilla, sugar and pecans. There’s also a small amount of flour and sugar for the “crust dust” that prevents a soggy bottom.
Classic Southern Pecan Pie
Equipment
- 9 inch pie plate (see notes for 8″ adjustments)
- Thawed prepared pie crust
Ingredients
- 1 cup granulated sugar
- 3 whole eggs, lightly beaten
- 1 cup light Karo corn syrup (not dark or “lite”)
- 1 1/4 teaspoons vanilla extract
- 1 1/2 cups pecan halves
- 1 prepared pie crust (pre-formed or roll-out)
- Baking spray oil for the pie plate (optional)
- Pie weights: dried beans or a few cups of sugar (for blind baking)
Crust Dust
- 1 teaspoon all-purpose flour
- 1 teaspoon granulated sugar
Instructions
Blind Bake the Crust (optional)
- Preheat oven to 350ºF. Allow dough to reach room temperature. In a small bowl, mix the flour and sugar for the crust dust; set aside.
- Lightly spray the 9″ pie plate (optional). Roll out the dough into the plate, crimp the edges, place a round piece of parchment in the center, add pie weights, and wrap a thin strip of foil around the rim to protect the crust edges. Bake on the middle rack at 350ºF for 20–25 minutes. Remove parchment and weights and let the shell cool before filling.
Make the Filling
- In a large bowl, whisk the lightly beaten eggs. Add the sugar, corn syrup, and vanilla, stirring until smooth. Lightly sprinkle the crust dust over the cooled shell, then stir in the pecans and spoon the filling into the crust. (If you prefer a decorative top, flip pecan halves so the rounded side shows.)
- Bake on the middle rack at 360ºF for 50–70 minutes. Start checking at 30 minutes and then every 10 minutes. The center should be set with a slight jiggle and register about 200ºF. Place a baking sheet on the lower rack to catch any spills if desired.
- Allow the pie to cool at least 2 hours at room temperature before slicing with a serrated knife for best results.
Notes
8″ vs 9″ pie dish: This recipe is scaled for a 9″ pie plate. For an 8″ plate, reduce sugar and corn syrup by about 1/3 cup each, use 1 teaspoon vanilla, 3 eggs, and 1 cup pecans. Be careful not to overfill the shell to avoid spills.
Eggs: Use large eggs. If using extra-large eggs, use only 2.
Pecans: Use halves for an attractive top—during baking they tend to float to the surface. Chopped pecans work too. For a decorative concentric design, you may want extra pecans so you can sort similar-sized halves.
Blind baking tips: Lightly spray the pan for easier cleanup if desired. Place parchment and about 1–1/2 cups dried beans as weights, bake 20–25 minutes, and protect edges with foil to prevent over-browning.
Timing: Oven temperatures vary. Begin checking at 30 minutes and then every 10 minutes until the center reaches 200ºF or is mostly set.
Nutrition Estimate
Calories: 485 kcal
Carbohydrates: 82 g
Protein: 3 g
Fat: 19 g
If you try this pie, please leave a rating and comment — feedback is always welcome!
Updated 2025
Overview of how to make Pecan Pie
- Thaw and fit the crust into the pie plate, blind bake if desired, and cool.
- Whisk eggs, sugar, corn syrup and vanilla in a large bowl, then fold in pecans.
- Sprinkle the crust dust over the cooled shell, pour in the filling, and arrange pecans as desired.
- Bake on the middle rack at 350ºF (or 360ºF depending on oven) until the center sets; allow to cool at least 2 hours before slicing.
Recipe Tips
- Use a 9″ pie plate for the quantities listed.
- Blind baking is optional but helps prevent a gummy bottom; if skipped, the crust can be softer when sliced.
- To avoid over-browning, wrap a ring of foil around the crust edge during baking.
- Cool at least 2 hours before serving and slice with a serrated knife for clean cuts.
- If baking multiple pies at once, allow additional time for full doneness.
Make ahead and storage
You can make the pie up to 3 days ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before serving.
To freeze: wrap tightly in plastic wrap, then foil, and freeze flat for up to 3 months. Thaw in the refrigerator, then bring to room temperature before serving.
FAQ’s
Crust dust is a simple 1:1 mixture of all-purpose flour and granulated sugar used to absorb moisture and protect the crust from becoming soggy.
It creates a dry barrier that helps keep the pie filling from making the crust mushy.
Add crust dust after blind baking and cooling the shell. If you skip blind baking, sprinkle the crust dust onto the raw dough before pouring in the filling.
Classic Southern Pecan Pie is straightforward to make and great year-round. With simple ingredients and a comforting texture, this vintage recipe delivers flavors your family will enjoy for years.
More desserts and Southern recipes
- Gingerbread Bundt Cake
- Mixed Green Cornbread Casserole
- Classic Buttermilk Pie
- Orange Olive Oil Cake
- Microwave Peanut Brittle
- Southern Cornbread Dressing
- Homemade Cream Style Corn
- Creamy Mac & Cheese
- Candied Sweet Potatoes
- Orange Spiced Cranberry Sauce
- Parsnip Gratin
- Collard Greens
- Green Bean Casserole – No Canned Soup
- Mashed Rutabaga
- Fried Potato Cakes