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 (1 2/3 cups; 225g); 1/2 ounce malted milk powder (2 tablespoons; 15g); 1 teaspoon baking powder; 1 teaspoon (4g) Diamond Crystal kosher salt (or table salt equivalent); 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 pumpkin or butternut squash purée, canned or homemade (1 cup; 225g); 5 ounces neutral oil, such as vegetable or canola oil (2/3 cup; 140g); 4 ounces granulated sugar (1/2 cup; 115g); 4 ounces light brown sugar (1/2 cup; 115g); 2 ounces milk, any fat percentage (1/4 cup; 55g); 1 teaspoon vanilla extract; 2 ounces powdered sugar, sifted (1/2 cup; 60g); 1/4 teaspoon Diamond Crystal kosher salt (or half as much table salt by volume); 1/8 teaspoon ground cinnamon; 1 ounce unsalted butter (2 tablespoons; 30g); 1/2 ounce milk, any fat percentage (1 tablespoon; 15g); 1/4 teaspoon vanilla extract

If you’re craving a dessert that’s bursting with warmth, spice, and that unbeatable nutty flavor, you’ve got to try this Southern Pecan Pie Recipe. Whether you’re making it for a holiday gathering or just to treat yourself on a quiet weekend, this pie hits all the right notes – gooey, crunchy, buttery, and sweet all at once. I absolutely love how this turns out every time, and I’m pretty sure once you try it, it’ll become your go-to Southern classic too.

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Why You’ll Love This Recipe

Authentic Southern Flavor: The pecans are toasted to perfection and combined with a rich, caramel-like filling that feels like a warm hug.
Simple Ingredients: You’ll find that this recipe uses pantry staples, making it easy to pull together even on short notice.
Impressive Crowd-Pleaser: My family goes crazy for this pie at holiday dinners – seriously, it’s always the first thing to disappear.
Perfect Texture: It strikes that sweet spot between gooey and firm, so every bite melts in your mouth without being too heavy.

A single rectangular brown cake loaf with a slightly rough and textured surface sits on a black metal cooling rack. A light tan creamy glaze is being poured over the top center of the cake, flowing down the sides with a smooth and glossy texture, creating thick drips hanging off the edges. The background shows a white marbled surface slightly blurred for focus on the cake and glaze. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting your ingredients right is the first step toward baking a Southern Pecan Pie Recipe that wows. Choose fresh pecans and real butter – they make all the difference. Here’s a rundown of what I always keep on hand for this pie.

Pecans: Fresh, lightly toasted for extra crunch and toasty flavor that brings this pie to life.
Light Corn Syrup: This binds the filling beautifully, giving that glossy, chewy characteristic pecan pie lovers adore.
Brown Sugar: Adds a depth of caramel notes and balances the sweetness just right.
Unsalted Butter: I always use unsalted so I can control the salt more precisely in the recipe.
Eggs: The eggs help the filling set, giving it structure while keeping it luscious.
Vanilla Extract: Just a splash adds warmth and rounds out the flavor perfectly.
Pie Crust: Use your favorite homemade crust or store-bought – flaky and buttery is the goal here.
Salt: A pinch enhances all the sweet components and keeps the pie from tasting too sugary.

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

I love how flexible the Southern Pecan Pie Recipe can be, making it perfect for all kinds of occasions. Over the years, I’ve tweaked it here and there to suit different tastes — and I encourage you to experiment too!

Chocolate Pecan Pie: Adding a layer of semi-sweet chocolate chips into the crust before pouring the filling gives it an irresistible chocolate kick that my kids adore.
Spiced Pecan Pie: I like to add a teaspoon of cinnamon or a pinch of cayenne for a subtle warmth — it turns a classic pie into something uniquely festive.
Gluten-Free Crust: For friends who avoid gluten, swapping in a gluten-free pie crust works wonderfully without changing texture or taste.
Vegan Adaptation: Using flax eggs and a plant-based butter substitute can help you create a vegan-friendly version that doesn’t compromise on flavor.

How to Make Southern Pecan Pie Recipe

Step 1: Prepare Your Crust

Start by rolling out your pie crust and fitting it into a 9-inch pie plate. I like to chill the crust for about 30 minutes before baking to keep it from shrinking. If you haven’t blind baked before, don’t sweat it — just prick the bottom a bit with a fork to prevent bubbling and bake at 350°F for around 10 minutes. This subtle pre-bake keeps the crust crispy under that rich filling.

Step 2: Toast the Pecans

I always toast my pecans lightly in a dry skillet over medium heat, stirring frequently until they just start to smell fragrant (about 3-5 minutes). Toasted pecans bring incredible depth to the pie — trust me, skip this step and your pie will still be good, but the toasted version? Next level.

Step 3: Mix the Filling

Whisk together the eggs, corn syrup, melted butter, vanilla, salt, and brown sugar in a large bowl. When I do this, I make sure the butter is warm but not hot to prevent scrambling the eggs — this seemed like a small detail until I learned it the hard way! Fold in the pecans last so they stay perfectly coated but don’t break apart.

Step 4: Bake Until Set

Pour the filling into your prepared crust and bake at 350°F for about 55-60 minutes. You’ll know it’s done when the edges are set but the center still jiggles slightly—kind of like a perfect custard. When I first tried baking longer to fully firm it up, the pie got rubbery, so don’t overbake!

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Pro Tips for Making Southern Pecan Pie Recipe

Use Fresh Pecans: They toast better and have more flavor than pre-chopped nuts from the store.
Watch Your Oven Temperature: An oven thermometer saved me from many burnt pies; ovens vary, so accuracy matters.
Let It Cool Completely: Patience here means cleaner slices and a filling that’s perfectly set.
Prevent a Soggy Bottom: Blind bake your crust slightly, and avoid pouring hot filling straight into a cold crust.

How to Serve Southern Pecan Pie Recipe

The image shows a loaf of golden brown cake with a slightly darker crust. The cake is sliced, revealing a soft, moist, and crumbly inside with a warm tan color. A white icing glaze is drizzled over the top, running slightly down the sides in thin uneven streams. The cake sits on a white rectangular plate with small yellow and blue speckles, placed on a surface with a white marbled texture. There are some crumbs scattered around the plate near the cake. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to serve this pie with a generous dollop of freshly whipped cream or a scoop of vanilla bean ice cream — it complements the rich sweetness wonderfully. Sometimes, I sprinkle a little flaky sea salt on top right before serving to heighten that sweet-savory magic.

Side Dishes

Pair it with fresh fruit like sliced apples or pears for a balanced plate. On more festive occasions, a hot cup of coffee or a spiced bourbon cocktail alongside makes the experience extra special.

Creative Ways to Present

For holiday gatherings, I’ve styled individual mini pecan pies in cute tart pans – they’re adorable and perfect for guests to grab without fuss. Wrapping slices in parchment and tying with twine also makes a sweet little gift to share.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover pecan pie tightly with plastic wrap and store it in the fridge. It keeps fresh for up to 4 days, and honestly, it tastes even better after a day or two once the flavors have melded fully.

Freezing

Freezing pecan pie is totally doable. I recommend freezing unbaked pies if you want the best texture later; just thaw in the fridge overnight and bake as usual. For baked leftovers, wrap slices well and freeze up to 2 months. Thaw overnight in the fridge before enjoying.

Reheating

If you want to warm up a slice, pop it in a 300°F oven for about 10-15 minutes. Reheating gently like this keeps the filling luscious without drying out the crust or nuts.

FAQs

Can I use a store-bought pie crust for this Southern Pecan Pie Recipe?

Absolutely! Store-bought crusts can save you time and still yield great results. Just choose a quality, buttery crust and consider blind baking it for a few minutes to avoid a soggy bottom.
How do I prevent the pecan pie filling from cracking?

One trick is to bake at a steady, moderate temperature and avoid overbaking. Also, letting the pie cool slowly and fully helps the filling set without cracking.
Can I make this Southern Pecan Pie Recipe ahead of time?

Yes! Pecan pie actually benefits from sitting overnight, which helps the flavors develop. Just cover and refrigerate; slice and serve within 3-4 days for best freshness.
What’s the best way to store leftover pecan pie?

Wrap leftovers tightly with plastic wrap or foil and store in the fridge. This keeps it moist and tasty for several days.

Final Thoughts

I truly believe this Southern Pecan Pie Recipe is a slice of Southern hospitality in dessert form. It’s one of those recipes that fills the kitchen with sweet, nostalgic aromas and invites everyone to gather ’round for a slice. Give it a try, and I promise you’ll be hooked — it’s a sweet, nutty, buttery little piece of heaven that’s bound to become a family favorite in your home, just like it is in mine.