Name: Southern Pecan Pie Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 2 h
Cuisine: American
Ingredients: 8 ounces all-purpose flour, such as Gold Medal (1 2/3 cups; 225g); 1/2 ounce malted milk powder, such as Ovaltine (2 tablespoons; 15g); 1 teaspoon baking powder; 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon ground allspice; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 2 large eggs (3 1/2 ounces; 100g); 8 ounces (1 cup; 225g) pumpkin or butternut squash purée, canned or homemade; 5 ounces neutral oil, such as vegetable or canola oil (2/3 cup; 140g); 4 ounces (1/2 cup; 115g) granulated sugar; 4 ounces (1/2 cup; 115g) light brown sugar; 2 ounces milk, any fat percentage (1/4 cup; 55g); 1 teaspoon vanilla extract; 2 ounces (1/2 cup; 60g) powdered sugar, sifted; 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1/8 teaspoon ground cinnamon; 1 ounce (2 tablespoons; 30g) unsalted butter; 1/2 ounce milk, any fat percentage (1 tablespoon; 15g); 1/4 teaspoon vanilla extract

If you’ve been searching for that perfect, melt-in-your-mouth Southern classic, you’re in for a treat with this Southern Pecan Pie Recipe. Trust me, this pie is the kind that your family will ask for again and again—rich, nutty, and luxuriously sticky-sweet with every bite. I absolutely love how the buttery pecans perfectly complement the gooey filling, and once you try it, you’ll understand why it’s a staple on Southern holiday tables. Stick around, and I’ll walk you through every step to make sure your pecan pie turns out just like Grandma used to make.

💜

Why You’ll Love This Recipe

Classic Southern flavor: The combination of toasted pecans and rich, buttery filling gives you that iconic taste every time.
Simple ingredients: You probably already have everything in your pantry—no fuss, all yum.
Perfect texture balance: Crunchy nuts meet a smooth, custardy center that slices beautifully.
Great for any occasion: Whether it’s a holiday gathering or a cozy night in, this Southern pecan pie hits the spot.

A single rectangular loaf with a brown, slightly rough and cooked outer crust rests on a black wire cooling rack over a white marbled surface. A light beige, smooth glaze is being poured over the top right corner of the loaf, dripping down the side in thick streams. The glaze is shiny and contrasts with the darker texture of the loaf underneath. The background is softly blurred with warm colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Choosing the right ingredients is half the secret to nailing your Southern pecan pie. I always use fresh, whole pecans for that satisfying crunch and real pure vanilla extract for depth of flavor. Here’s everything you’ll want to keep handy for your perfect pie.

Pie Crust: Either pre-made or homemade, but I recommend a buttery, flaky crust to hold up to the rich filling.
Pecans: Fresh, raw pecans give the best toasted flavor; avoid pre-salted or roasted nuts to control sweetness.
Light Corn Syrup: The classic sweetener for that signature sticky texture and glossy finish.
Brown Sugar: Adds depth and a touch of molasses flavor that pairs beautifully with the pecans.
Granulated Sugar: Balances the richness and helps set the filling.
Unsalted Butter: Melted and mixed into the filling; enhances richness without overpowering.
Eggs: Provide structure so your pie slices nicely without collapsing.
Vanilla Extract: Just a splash intensifies all the other flavors.
Salt: A pinch to balance sweetness and bring out nutty notes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about the Southern pecan pie recipe is how easy it is to tweak it to fit your vibe. Whether you want to add a little bourbon for a boozy kick or swap out some pecans for walnuts, it’s super forgiving and always delicious.

Bourbon Pecan Pie: Adding 1 to 2 tablespoons of good bourbon enhances that classic Southern warmth—my family goes crazy over this version during the holidays.
Chocolate Pecan Pie: Stir in some chopped dark chocolate or drizzle melted chocolate on top for a decadent twist I discovered when craving something extra rich.
Gluten-Free Crust: Use a gluten-free pie crust to make this welcoming for everyone without losing any of the flavor or texture.
Vegan Variation: Swap eggs with a flaxseed mix and use maple syrup instead of corn syrup; I haven’t tried this myself yet, but it’s promising based on other vegan baking attempts!

How to Make Southern Pecan Pie Recipe

Step 1: Prepare the Pie Crust and Pecans

Start by fitting your pie crust into a 9-inch pie pan and chill it while you prepare the filling. Toast your pecans lightly in a dry skillet over medium heat for 5 minutes, stirring frequently until fragrant—you’ll smell that nutty aroma right away. Toasting adds a depth of flavor that really takes this Southern pecan pie to the next level.

Step 2: Make the Filling

In a bowl, whisk together the corn syrup, sugars, melted butter, eggs, vanilla, and salt until smooth. I like whisking a bit longer here to make sure the sugar dissolves—it helps the filling set better. Stir in your toasted pecans, then pour the mixture into your chilled crust carefully to avoid spilling over.

Step 3: Bake Until Perfectly Set

Bake your pie in a preheated 350°F (175°C) oven for about 60 to 70 minutes. The edges should be set and the center slightly jiggly—kind of like a firm custard. My trick: tent the pie with foil if the crust or pecans brown too quickly, keeping things nice and even. Let it cool completely before slicing so everything firms up beautifully.

👨‍🍳

Pro Tips for Making Southern Pecan Pie Recipe

Use Fresh Pecans: Stale nuts make a huge difference; I always buy fresh pecans and toast them for that fresh crunch and flavor.
Don’t Overbake: I learned the hard way that overbaking dries out the filling – aim for a slightly wobbly center and let it set as it cools.
Chill the Crust: Giving the dough a rest in the fridge prevents shrinking and helps it bake crisp and flaky.
Tent with Foil: To protect your pie from burning at the edges, loosely cover with foil if it’s browning too fast before the filling sets.

How to Serve Southern Pecan Pie Recipe

A loaf of brown cake with a rough, slightly cracked top covered in a thin layer of white glaze that drips down the sides. The cake is cut into thick slices, showing a moist, crumbly, golden-brown interior. The cake sits on a white rectangular plate with scattered small blue and yellow spots on it, placed on a wooden surface with a light blue cloth in the background. There are some cake crumbs around the slices. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to serve this Southern pecan pie with a scoop of vanilla ice cream or a dollop of lightly whipped cream—both cut through the richness perfectly. A sprinkle of flaky sea salt on top of the cooling pie adds a surprising little punch that brings out the sweetness.

Side Dishes

This pie pairs wonderfully with a hot cup of coffee or sweet tea, especially on crisp fall afternoons. If it’s part of a larger Southern feast, try it alongside ham, collard greens, or sweet potatoes for that full down-home experience.

Creative Ways to Present

For special occasions, I like to drizzle a little caramel sauce over each slice and garnish with chopped pecans or festive edible gold leaf for a bit of Southern glam. Serving wedges on vintage dessert plates makes it feel extra festive and welcoming, perfect for celebrating with loved ones.

Make Ahead and Storage

Storing Leftovers

I always cover leftover pecan pie tightly with plastic wrap or foil and keep it in the fridge—this pie actually tastes even better the next day after the flavors meld together. It stays fresh and just as delicious for up to 4 days.

Freezing

Freezing pecan pie works well if you wrap it tightly in multiple layers of plastic wrap and foil. When I’ve done this, I usually thaw it overnight in the fridge before serving, and it comes back so close to fresh you’d never guess.

Reheating

Whenever I reheat leftover pecan pie, I do it gently in a low 275°F oven for about 10-15 minutes, which warms it through without drying it out. Avoid the microwave for reheating—it can make the crust soggy and the filling rubbery.

FAQs

Can I make Southern pecan pie without corn syrup?

Yes! You can swap light corn syrup with equal parts of honey or maple syrup, but keep in mind the texture and sweetness might change slightly. Some people also use golden syrup for a closer match. I like to experiment with these alternatives, but corn syrup remains my go-to for the classic texture.
How do I prevent the pie crust from getting soggy?

Blind baking your crust for 10-15 minutes before adding the filling helps keep it crisp. Also, chilling the crust before baking and using an egg wash can create a barrier to minimize sogginess. I discovered that these simple steps make a big difference when I was perfecting my pie crust.
Why is my pecan pie filling not setting?

Underbaking is usually the reason. The filling should be baked until it’s mostly set but still a little jiggly in the center. Remember that it will continue to set as it cools. Using fresh eggs and correct sugar measurements also helps. I learned patience is key here—the wrong bake time can lead to runny pie.
Can I use chopped pecans instead of whole?

Absolutely! Chopped pecans mix more evenly throughout the filling and give a different texture. I prefer a mix of whole and chopped pecans for that perfect nutty crunch and visual appeal on top.

Final Thoughts

This Southern Pecan Pie Recipe really holds a special place in my heart. Whether it’s your first time or you’ve been baking pecan pie for years, it’s one of those desserts that brings everyone to the table with smiles and stories. I encourage you to try this recipe soon—it’s straightforward, reliably delicious, and truly tastes like a warm embrace from the South. Happy baking, friend!