Name: Traditional Southern Pecan Pie Recipe - Flavorful Feast
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Ingredients: 1 unbaked 9 inch pie crust; 1 cup granulated sugar; 1 cup light brown sugar, packed; 1 cup light corn syrup; 3 large eggs; 1 stick unsalted butter, melted and cooled; 1 tablespoon vanilla extract; 2 cups pecan halves; 1 cup chopped pecans; 1 tablespoon all purpose flour; 1 teaspoon salt

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Traditional Southern Pecan Pie Recipe

A traditional southern pecan pie recipe is one of those desserts that feels simple at first glance, yet every bite proves why it has been cherished for generations. It is rich, buttery, deeply caramel-like, and filled with toasted pecans that add warmth and crunch to every slice. The balance between sweetness and texture is what makes this pie special. The filling settles into a glossy custard that slices cleanly, while the top layer becomes a crisp, nutty surface that gives the pie its signature look. Home cooks love this dessert because it never feels intimidating, but still delivers bakery-level results with just a handful of pantry ingredients.

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This classic dessert is well known across the South as a symbol of hospitality. Families serve it at holidays, gatherings, church suppers, and Sunday dinners. What makes this pie unforgettable is how the pecans gently roast inside the filling while the crust turns flaky and golden. Each slice tastes buttery, nutty, and deeply comforting. When prepared carefully, the pie is soft in the middle without being runny, and perfectly firm without overbaking. That balance is exactly what you will achieve with this traditional southern pecan pie recipe.

Why You’ll Love This Recipe

This recipe gives you a perfect blend of simplicity and reliability. As a chef, what stands out here is how each ingredient works naturally to create both flavor and structure. The pecans develop a toasted depth while surrounded by a custard-like filling that thickens smoothly in the oven. You do not need complicated steps to achieve great results; instead, proper mixing, even baking, and a balanced ingredient ratio ensure consistency.

This version also respects the Southern tradition of pecan pie while upgrading certain details for better texture. A common issue with some pies is excessive sweetness or a syrupy center that never sets. This recipe avoids that by using a well-measured filling that firms gently as it cools. The use of pecans in two textures, whole and roughly chopped, gives the pie a layered feel that makes each bite more interesting. This is the kind of dessert that turns even casual bakers into confident pie makers.

Lastly, this recipe adapts well to different occasions. Whether serving it warm with ice cream, at room temperature for gatherings, or chilled for a firm and elegant slice, the pie maintains its flavor and structure beautifully. You will enjoy a dessert that looks impressive, tastes comforting, and stores well without losing quality.

Preparation and Cooking Time, also serving

Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes
Servings: 8

Ingredients

1 unbaked 9 inch pie crust
1 cup granulated sugar
1 cup light brown sugar, packed
1 cup light corn syrup
3 large eggs
1 stick unsalted butter, melted and cooled
1 tablespoon vanilla extract
2 cups pecan halves
1 cup chopped pecans
1 tablespoon all purpose flour
1 teaspoon salt

Substitution Notes

You can replace the granulated sugar with raw cane sugar or superfine sugar. For brown sugar, dark brown sugar can be used for a deeper molasses flavor, but it will darken the filling slightly.
If you prefer not to use corn syrup, you can combine 1 cup packed brown sugar with 1 cup heavy cream. This creates a soft custard-style filling that still sets well. Maple syrup and golden syrup also work, but they will slightly change the flavor profile.
Salted butter may be used if you reduce the added salt in the recipe. Avoid margarine because it contains too much water and does not create the same smooth texture.
For dietary restrictions, use 3 large eggs or 3 flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water each). The texture will be softer with flax eggs, but the filling will still hold.
Vanilla bean paste or real vanilla beans can be used for a more aromatic filling. Almond extract is another option but should be used sparingly because it has a strong flavor.
You can swap pecans for walnuts if needed, but the flavor will be slightly earthier. Toasting the nuts before folding them into the filling enhances flavor for either choice.
Both homemade and store bought crusts work. A gluten free pie crust can be used without any adjustments. A graham cracker crust is also an option, though it creates a less traditional textur

Step-by-Step Instructions

Step 1: Prepare the pie crust

Place the pie crust in a 9 inch pie dish, gently pressing it into the corners. Crimp the edges with your fingers or a fork so the crust holds its shape during baking. Set aside while preparing the filling.

Step 2: Mix the eggs and sugars

In a large bowl, whisk the eggs until smooth. Add the granulated sugar and brown sugar. Whisk until the mixture becomes thick and evenly combined without lumps of sugar.

Step 3: Add the corn syrup and butter

Pour in the light corn syrup and whisk until incorporated. Slowly add the melted butter and continue whisking. The mixture should turn glossy and smooth.

Step 4: Add vanilla, flour, and salt

Whisk in the vanilla extract. Sprinkle the flour and salt over the bowl and whisk again until fully incorporated. The flour helps the filling set with a cleaner slice.

Step 5: Add the pecans

Stir in the pecan halves and chopped pecans until everything is evenly coated. The mix should feel thick because of the nuts, which is what creates the layered texture in the finished pie.

Step 6: Fill the pie crust

Pour the mixture into the prepared crust. Spread the pecans evenly so the top looks uniform. This helps the pie bake consistently.

Step 7: Bake the pie

Place the pie on the middle rack of a preheated oven at 350°F (175°C). Bake for 50 to 55 minutes. The center should jiggle slightly but not look liquid. The top will appear glossy and lightly puffed.

Step 8: Cool and slice

Allow the pie to cool completely before slicing. Cooling is important because it allows the custard filling to firm gently. Once cooled, slice with a sharp knife and serve.

How to Serve

For a classic presentation, slice the pie cleanly with a warm knife and serve on a simple dessert plate. A small dollop of freshly whipped cream softens the sweetness and adds lightness. Vanilla ice cream is another well-loved pairing because it melts into the warm pie and creates a creamy sauce-like effect.

For a more polished plating style, drizzle a light caramel or butter sauce on the plate before adding the slice. Toast a few pecans separately and sprinkle them on top for added texture. This enhances the nutty aroma without altering the traditional flavor. You can also serve this dessert with a cup of strong coffee or black tea to balance the sweetness.

Additional Tips

Cool the pie fully before cutting to avoid a runny center.
If the crust edges begin browning too quickly, cover them loosely with foil halfway through baking.
Mixing the pecans into the filling instead of layering them only on top helps them toast evenly throughout the pie.
Always use room temperature eggs because they blend more smoothly and help the filling bake evenly.

Recipe Variations

Chocolate pecan pie
Add 1 cup semisweet chocolate chips directly into the filling before pouring it into the crust. As the pie bakes, the chocolate melts into the custard and adds a deeper, truffle-like richness. This version is especially good for those who enjoy a slightly less sweet slice because the chocolate helps balance the caramel tones of the traditional filling. It also firms up beautifully once cooled, giving each slice a layered effect with chocolate at the base and pecans on top.
Maple pecan pie
Replace half of the corn syrup with pure maple syrup. This creates a more complex flavor with warm, natural sweetness and subtle woodsy notes that pair beautifully with toasted pecans. The filling becomes slightly softer than the classic version, but it still cuts well once fully cooled. This variation is excellent for fall gatherings or when you want something that leans toward a more rustic, seasonal taste without changing the method.
No corn syrup pecan pie
For those who prefer a version without corn syrup, substitute it with 1 cup packed brown sugar and 1 cup heavy cream. This combination creates a custard that is silkier and softer, offering a more delicate texture compared to the traditional firmer filling. The pie will bake a little faster, so keep an eye on the edges and check for slight jiggle in the center. This variation has a more buttery profile and works well when served chilled for clean slices.
Bourbon pecan pie
Add 2 to 3 tablespoons of bourbon into the filling after mixing in the vanilla. The alcohol bakes off, leaving behind notes of oak, caramel, and subtle spice that enhance the pie’s depth. This version is a popular Southern twist and pairs well with lightly sweetened whipped cream. The bourbon brings warmth and complexity without overpowering the pecans.
Toasted coconut pecan pie
Fold 1 cup toasted shredded coconut into the filling. The coconut adds texture and a nutty-sweet aroma that blends naturally with the caramel base. Baking the coconut beforehand ensures it stays crisp inside the custard instead of becoming soggy. This variation is ideal for gatherings where you want something familiar but slightly unexpected.
Salted pecan pie
Sprinkle a small pinch of flaky sea salt on top of the pie right after it comes out of the oven. This creates a sweet-salty finish that enhances the caramel notes and cuts through the richness. It is a simple variation that adds dimension without altering the base recipe.

You can also try Crunch Roll Sushi Bowl as a main course on weeknight dinner!

Freezing and Storage

Store at room temperature for up to 2 days covered loosely.
Refrigerate for up to 5 days in an airtight container.
Freeze whole pies by wrapping them tightly in plastic wrap and foil for up to 2 months.
Thaw overnight in the refrigerator, then serve chilled or slightly warmed.
Reheat slices in a low oven at 300°F for 10 minutes to restore texture.

Nutritional Information (Approximate per serving)

Calories: 610
Fat: 34g
Carbohydrates: 72g
Protein: 5g
Fiber: 3g
Sugar: 61g
Sodium: 330mg

Final Words

A traditional southern pecan pie recipe is more than a dessert; it is a reminder that simple ingredients and patient technique can create something truly memorable. When you take the time to mix the filling gently, let the pecans toast inside the custard, and cool the pie long enough for it to set, you get a slice that reflects both tradition and skill. Every bite carries a warm balance of sweetness and nuttiness that feels comforting whether you serve it during the holidays or on an ordinary weeknight. This is the kind of dessert that brings people together and turns a simple meal into something worth celebrating.

Making this pie at home also gives you full control over the texture and flavor. You decide how toasted the nuts should be, how thick you want the filling, and whether to serve it warm or chilled. You can highlight the natural flavor of pecans or add small twists depending on your mood. Even when you follow the classic method closely, the homemade version always tastes more personal and satisfying than anything store bought. The process teaches you how to handle delicate custard-style fillings with confidence, and that skill carries into many other recipes.

Above all, this pie rewards you with consistency. Once you learn the steps, the results become dependable, making it a dessert you can prepare for guests without worry. It slices cleanly, presents beautifully, and keeps well, which means you can make it ahead without losing quality. From the first mix of ingredients to the final drizzle of whipped cream or scoop of vanilla ice cream, this traditional southern pecan pie recipe delivers comfort, flavor, and a sense of tradition that never goes out of style.

FAQ’s

It likely needed more baking time. The pie should jiggle slightly in the center but not look liquid when removed from the oven.

Yes, but the flavor will be deeper and slightly richer. It will also darken the color of the pie.

Both work well. Warm slices are softer and pair well with ice cream. Chilled slices cut very cleanly and have a firmer texture.

Yes, store bought crust works well. If you prefer a homemade option, any buttery pie crust recipe will hold up beautifully.

A sharp knife gives clean cuts without creating crumbly dust. Avoid using a food processor, which tends to overprocess nuts.