You know that warm, welcome smell that fills the kitchen and draws everyone in? That feeling is exactly why this classic dessert belongs at your table.
This recipe yields 12 servings and fits into a busy day: about 15 minutes to prep and roughly an hour in the oven. The filling blends granulated and brown sugar with eggs, corn syrup, melted butter, and vanilla, poured over chopped nuts in an unbaked 9-inch pie crust.
The long bake time cooks the crust through without par-baking, and raw nuts toast as the filling sets. Cool to room temperature for clean slices that hold their shape.
This approachable pie recipe uses pantry ingredients and a homemade pie crust option if you prefer. It’s rich, caramel-forward, and simple enough for weeknights or holidays when you want a dependable, delicious finish to your meal.
Southern Pecan Pie
Equipment
- 9-inch pie pan
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- instant-read thermometer
- foil or pie shield
- rimmed baking sheet
Ingredients
- 1 unbaked 9-inch pie crust
- 2–3 large eggs
- 1 cup light brown sugar (or 1 cup granulated + 3 tbsp brown sugar)
- 1 cup light corn syrup
- 1 tbsp all-purpose flour (optional, for firmer set)
- 2 tbsp–1/3 cup melted salted butter
- 3/4–1 tsp vanilla extract
- 1–2 cups chopped pecans
- 1 pinch salt
Instructions
- Preheat oven to 350°F. Fit a 9-inch unbaked pie crust into a pie pan and crimp the edges.
- In a medium bowl, whisk eggs, sugars, salt, corn syrup, melted butter, and vanilla until smooth.
- Scatter chopped pecans evenly in the prepared pie shell.
- Slowly pour the filling mixture over the nuts, ensuring it reaches the edges evenly.
- Tent loosely with foil and bake for 30 minutes on a rimmed baking sheet.
- Remove foil and bake another 20–30 minutes until deep brown and slightly jiggly in the center. Use thermometer if needed (200°F).
- Cool completely at room temperature for clean slices. Chill if serving later.
Notes
Nutrition
Table of Contents
Your Southern Pecan Pie at a Glance: Flavor, Time, and What to Expect
A straightforward recipe gives you a silky filling and a golden crust with minimal hands-on time. You’ll spend about 15 minutes prepping and then 50–60 minutes in the oven. Some pies need up to 75 minutes to fully set at the center, so build in extra minutes if needed.
Light corn syrup yields a milder sweetness that lets the nut flavor stand out. Dark corn syrup lends a richer, molasses-like note for deeper caramel character. Raw nuts toast during the long bake, adding crunch and warmth to each bite.
Serve slightly warm or at room temperature after a full cool for cleaner slices. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream complements the caramel notes and toasted nuts.
- Prep: 15 minutes; Bake: 50–60 minutes (up to 75); Total: about 1 hour 5 minutes.
- Look for a slight center jiggle, deep brown color, and lightly risen edges when done.
- The crust bakes through during the bake, so no par-baking is required.
| Item | Timing | Flavor | Serving |
|---|---|---|---|
| Prep | 15 minutes | Mixes sugar, butter, eggs, vanilla | Assemble quickly |
| Bake | 50–60 minutes (up to 75) | Caramel notes, toasted nuts | Cool before slicing |
| Finish | Total ~1 hour 5 minutes | Silky custard, crisp crust | Serve warm or room temp |
Ingredients, Substitutions, and Tools You’ll Need
Gather the essentials first so assembly is smooth and quick. You’ll work from one unbaked 9-inch pie crust and a simple filling made in a medium bowl.
Simple filling items
Typical filling calls for 2–3 large eggs, 1 cup light brown sugar or 1 cup granulated sugar plus 3 tablespoons brown sugar, and 1 cup light corn syrup.
Add 1 tablespoon all-purpose flour if you want an easier set, 2 tablespoons to 1/3 cup melted salted butter, and 3/4–1 teaspoon vanilla. Plan on 1–2 cups chopped pecans for even texture.
Smart swaps
Use all brown sugar for deeper caramel notes, or blend granulated and brown sugar to temper sweetness.
Light corn syrup gives a milder profile; swap to dark corn syrup for molasses-like depth. A tablespoon of flour helps the custard hold without changing flavor.
Tools and helpers
- A 9-inch pie pan or a homemade pie crust in a standard shell.
- Mixing bowl, whisk, measuring cups, and a teaspoon for accuracy.
- An instant-read thermometer (target 200°F center) and a pie shield or foil to protect the crust.
- A rimmed baking sheet to catch drips and make transfers easy.
| Item | Typical amount | Why it matters |
|---|---|---|
| Eggs | 2–3 large | Set the custard |
| Corn syrup | 1 cup (light) | Sweetness and smooth texture |
| Pecans | 1–2 cups | Crunch and topping |
| Butter & vanilla | 2 tbsp–1/3 cup; ¾–1 tsp | Flavor and silkiness |
How to Make Pecan Pie: Step-by-Step
Follow these clear steps to assemble, bake, and cool for the best results. Begin with a preheated oven and a ready crust so the timing stays steady.
Prepare the shell and preheat
Preheat the oven to 350°F. Fit an unbaked 9-inch pie crust into a pie pan and crimp the edges for support.
Mix the filling
In a bowl, whisk together eggs, granulated and brown sugar, a pinch of salt, 1 cup light corn syrup, melted butter, and vanilla until smooth.
Assemble and bake
Scatter chopped pecans evenly in the pie shell, then pour the syrup mixture slowly so it reaches the edges. Tent loosely with foil and bake 30 minutes.
Remove the cover and bake 20 more minutes. If the center still ripples, cover and bake an extra 20–30 minutes. Look for a deep brown top and a slight jiggle.
Cool and serve
For tidy slices, cool completely at room temperature for several hours or overnight. Allow cool before slicing so the custard firms and the crust stays crisp.
| Stage | Time (minutes) | Doneness | Tip |
|---|---|---|---|
| Initial bake | 30 | Set edges, protect rim | Use foil or a shield |
| Finish bake | 20 | Deep brown, slight jiggle | Check color, test with thermometer |
| Extra bake if needed | 20–30 | 200°F center or firm | Lower oven if browning too fast |
Pecan Pie Tips & Troubleshooting for a Perfect Set and Crunch
A few simple tricks will help you get a glossy top and a clean slice every time.
Syrup choice matters: Choose light corn syrup for a gentler sweetness and a smoother texture. Dark corn syrup adds a richer, molasses-like note if you want deeper caramel flavor. Either syrup works; match it to the finish you prefer.
Nuts and texture: Use chopped pecans to create a uniform top pie layer that slices neatly and gives even crunch. Arrange pecan halves for a classic look, but expect slightly larger bites and firmer cutting.
Know when it’s done: Look for a slight center jiggle, risen edges, deep brown surface, and an internal temp of about 200°F.
If the filling is soupy: Lower the oven to 325°F, cover the crust edge with foil, and bake 20–30 minutes more. This finishes the set without over-browning.
“Shield the rim early with a pie shield or sculpted aluminum foil to prevent a burned edge while the center finishes.”
| Issue | Quick fix | Why it works |
|---|---|---|
| Runny center | Lower to 325°F; bake 20–30 min | Gentle heat allows custard to finish without burning nuts |
| Dark rim | Use a pie shield or aluminum foil | Protects crust while top browns |
| Nuts scorching | Tent with foil early, uncover to finish | Prevents early nut burn, preserves crunch |
Make-Ahead, Storage, and Freezing Instructions
Plan storage before serving so your dessert stays glossy and slices cleanly. After baking, allow cool completely at room temperature so the filling firms and the crust sets. You can hold the pie at room temperature for short serving windows—about 2 hours is safest.
Refrigerator: keep it fresh up to days
For longer storage, wrap the cooled pie tightly in plastic wrap or in a layer of foil to protect the crust and keep the filling moist.
Store in the fridge for about 4–5 days. Label the package with the date so you track days without guessing.
Freezer: long-term storage for months
To freeze, cool completely, then wrap in several layers of plastic followed by a final layer of aluminum foil.
For best texture, flash-freeze uncovered for 1–2 hours before wrapping. Properly wrapped, pies keep well for up to 2–3 months.
Reheat, serve, and transport
Thaw overnight in the refrigerator to avoid condensation that can soften the crust. Reheat individual slices briefly in a low oven or microwave until just slightly warm.
Serve with lightly sweetened whipped cream or a scoop of vanilla ice cream for the best contrast of temperature and flavor. If you transport the pie, keep it in its pie plate and wrap snugly to protect the edge.
- Quick tip: Use both plastic wrap and foil for freezer storage to prevent freezer burn.
- Label dates: Track days in the fridge and months in the freezer.
| Storage | Method | Duration |
|---|---|---|
| Room temp | Uncovered after cool completely | About 2 hours |
| Refrigerator | Wrapped in plastic wrap or foil | 4–5 days |
| Freezer | Plastic layers + aluminum foil (flash-freeze optional) | 2–3 months |
Conclusion
Use a thermometer and visual cues to stop guessing and get a reliably set center every time.
, Bake at 350°F until the filling shows a slight center jiggle, a deep brown top, and reaches about 200°F internally. Cool for several hours or overnight so the custard firms and you get clean slices.
Choose chopped pecan for an even top and tidy cutting. Shield the crust with foil if edges brown too fast. For make-ahead ease, wrap and refrigerate or freeze well-wrapped; thaw gently and warm slices before serving.
In short: this recipe gives you a dependable way to make pecan pie that is holiday-worthy yet simple. Serve with whipped cream or vanilla ice cream and enjoy a classic finish to any meal.
FAQ
What temperature and time should you use to bake a 9-inch Southern pecan pie with brown sugar filling?
Can you use light corn syrup instead of dark, and how does it change flavor?
What simple ingredient swaps work for the filling if you’re short on items?
Should you use pecan halves or chopped pieces on top, and how does that affect texture?
How do you prevent the crust from burning before the filling is set?
What indicates the filling is fully set without overbaking?
My filling is still soupy after the recommended time. What should you do?
How long can you store the baked pie at room temperature, and when should it go in the fridge?
Can you freeze the pie, and what’s the best way to thaw and reheat it?
What tools and helpers make the process easier?
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