Southern Pecan Pie

• Southern Pecan Pie: A Slice of the South’s Sweetest Tradition

Southern pecan pie is the crown jewel of Southern desserts—a rich, buttery masterpiece that blends the warm, toasty flavor of pecans with a velvety, caramel-like custard made from dark and light corn syrup, sugar, and just the right touch of vanilla. Each bite delivers the perfect balance of gooey sweetness and nutty crunch, all cradled in a flaky, golden pie crust.

In the South, pecan pie isn’t just a dessert—it’s a way of life. We don’t wait for Thanksgiving to enjoy it, although it certainly steals the show on the holiday table. Whether it’s a summer potluck, a family gathering, or just a regular Tuesday (because life’s short), a pecan pie always feels right. And as we say down here, “If life were fair, pecan pie wouldn’t have any calories!”

This particular recipe comes with a story, like most great Southern dishes do. It was shared with me by my dear friend’s mother, Jeanette, who made this pie a week after my father passed away when I was in high school. She served it alongside a warm bowl of vegetable soup and cornbread, and let me tell you, that meal was like a hug on a plate. From the first bite of this pecan pie, I knew it was something special, and Jeanette was generous enough to pass the recipe along. It’s been my go-to ever since because, let’s be honest, not all pecan pies are created equal. Some are too sweet, others lack flavor, but this one? It’s the gold standard.

So, grab your apron, your favorite pie plate, and let’s bake up a piece of Southern heaven.

What you will need to make this amazing Southern Pecan pie

• Granulated sugar
• All-purpose flour
• Eggs
• Light corn syrup
• Dark corn syrup
• Salted butter
• Vanilla extract
• Pecan halves
• Refrigerator pie crust or one deep dish pie shell

Optional Additions:

• bourbon (for a little Southern flair)
• Whipped cream or vanilla ice cream

How to make Southern Pecan Pie

1. Preheat Your Oven: Set your oven to 350 degrees.
2. Prepare the crust: Roll out your refrigerated pie crust.  I used almost two of the pie crust. One just wasn’t just quite enough. (I use Pillsbury because life is too short to fret over homemade dough when you’ve got pecan pie to bake). Press it into a 9-inch pie plate, fold the edges under, and flute them if you’re feeling fancy. Sprinkle a bit of flour over the crust to keep things from sticking. Pop the pie crust in the freezer while you make the filling. This will help to keep the crust from shrinking while the pie is baking. Note: I pop the pie crust in the oven for about 5 or 6 minutes. This will help keep the crust from being soggy.
3. Mix the Filling: In a large bowl, whisk together the sugar and flour. Add the slightly beaten eggs, corn syrups, melted butter, and vanilla. If you’re feeling daring, add those two teaspoons of bourbon here for a little extra Southern charm. Stir until smooth and well combined.
4. Remove the pie crust from the freezer and place the pecans in the bottom of the pie shell.. I chop up ¾ cup of the pecans and leave 1 cup whole.
5. Fill the Pie: Carefully pour the filling over the pecans. The pecans will naturally rise to the top as it bakes, creating that classic, picture-perfect pecan pie look.
6. Place the pie on a baking sheet and on the bottom rack of the oven—this keeps the crust from getting soggy and ensures everything bakes evenly.
7. Bake to Perfection: Bake for 45 to 50 minutes, or until the center is just set. Your kitchen will start to smell like Thanksgiving morning, even if it’s the middle of July.
8. Cool and Serve: Let the pie cool before slicing (if you can resist). Serve with a dollop of whipped cream or a scoop of Blue Bell ice cream. You’ll thank me later. And don’t forget to sit back, savor, and soak in the compliments.

Southern Tips & Tricks:

• Make It Personal: If you’ve got time, make a homemade crust for that extra touch of love. But trust me, no one’s complaining about a store-bought crust once they taste this filling.
• Serve with a generous dollop of whipped cream or a scoop of Blue Bell vanilla ice cream. You’ll thank me later.
• Blind Bake the Crust:
• Pop your crust into the oven and bake at 350°F for about six minutes. This helps set the bottom and ensures it doesn’t turn soggy once you pour in the filling. Let it cool completely before moving on.
• Be sure to use pure vanilla extract.
• Go Nuts (Literally): If you want to add a little extra crunch, try toasting the pecans lightly before folding them into the filling.*
• Bourbon, Anyone? A dash of bourbon adds a hint of warmth and depth—perfect for the grown-up crowd.
• My Pyrex Dish Tip: In the South, a good pecan pie is as iconic as sweet tea and front porch sittin’. But let me tell you, the dish you bake it in can make all the difference. I swear by my trusty Pyrex baking dish—it’s not too deep, not too shallow, and lets you see that golden crust coming to life. There’s just something so comforting about a pie baked in clear glass; it’s like watching a masterpiece unfold in your oven.

This Southern pecan pie isn’t just a dessert; it’s a piece of home, a slice of nostalgia, and a reminder of all the ways food connects us. Whether you’re celebrating Thanksgiving or just the end of a long week, this pie will bring smiles to the table. As Jeanette would say, “Life is better with a little sweetness.” Enjoy, y’all!

More recipes that you will enjoy!

Pineapple-Coconut 7-UP Cake

Coca-Cola Cake

Mama’s Southern Banana Pudding

Chocolate Bourbon Pecan Pie

Be sure to leave a comment below if you have any questions about the recipe. I would love to hear from you and if you make it, be sure to use #deliciouslysouthern and let me know how you like it. Lastly, please follow me on Instagram, Pinterest, and Facebook.

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