Southern Pecan Pie Recipe

What Makes Pecan Pie So Rich?

This delicacy features pecans in a sweet, buttery filling from corn syrup, sugar, butter, and eggs. The corn syrup (while not in the original recipe) gives it its creamy, melt-in-your-mouth texture without taking it beyond too sweet. Butter only makes it better, and, of course, we can’t forget the Southern native nut, pecans. 

All About Pecans

Pecans are abundant in the Southern U.S. and are grown commercially in fifteen states, with Georgia, Texas, and New Mexico as the largest producers. In fact, almost 80% of the world’s pecans are supplied by the US alone. No wonder they made a delicious delicacy out of it.

Like any other nut, pecans are also considered a superfood as they are an excellent source of calcium, magnesium, and potassium. They’re also high in fiber, protein, and antioxidants.

Recipe Ingredient List

• Pie Crust – You can make your pie crust from scratch or use your favorite store-bought pie crust. I have tried it without the crust for a friend that can’t have gluten, and it was just as drool-worthy.
• Pecans – Everyone says how buttery and sweet these guys are. And, as I’m biting into a freshly shelled pecan, I have to agree because I don’t taste even a hint of bitterness.
• Eggs – Most custard fillings for pies have eggs to thicken them without making them firm, and this recipe is no exception.
• Sweeteners – Light corn syrup, white, and brown sugar get the perfect sweet and creamy texture. You could substitute corn syrup with maple syrup or agave nectar, then add a few tablespoons of flour to help it thicken correctly. If you LOVE molasses, you could use it. However, I find the taste way too strong for this pie.
• Butter – This rich, creamy ingredient makes a super custard filling and ramps up the comfort food factor.

How to Make Pecan Pie

1. Preheat the oven to 350℉/175℃.
2. Pie Crust – Cover the bottom of a 9-inch pie plate with the crust. Trim edge, leaving an overhang of about a ½ inch. Fold the overhang under and lightly press it against the rim of the pie plate, then crimp decoratively.
3. Chill – Lightly prick the bottom all over with a fork. Chill the dough until firm, at least 30 minutes (or freeze for 10 minutes).
4. Whisk – In a medium bowl, whisk eggs, corn syrup, brown sugar, vanilla extract, melted butter, and salt until blended.
5. Assemble – Place pecans at the bottom of the pie pan and pour the corn syrup mixture evenly over the pecans.
6. Bake – Place the pie on a cookie sheet and bake for about 50 minutes to 1 hour. Cover the crust’s edge with foil or a pie crust shield for about 30 minutes to prevent it from browning too soon. Also, this is the perfect time to add decorative pecans if you want. After 30 minutes, remove the foil and continue baking until the pie is set.
7. Cool – Remove the pie from the oven, and cool completely before serving, an hour or two.
8. Serve – Serve pecan pie at room temperature with whipped cream or vanilla ice cream.

Tips and Tricks

• For best results, I suggest toasting your pecans first. Toasting adds a pleasant nuttiness and helps keep the pie from getting runny. 
• It’s okay if the center jiggles a little when you shake it, as it will set as it cools. Then let your pie cool completely before slicing.

Make-Ahead and Storage Instructions

Pecan pie is one of those fancy desserts you can make ahead to save time and give it enough time to set for better texture and flavor. Just bake it as instructed and store it in the fridge or freezer once cooled. 

Simply wrap the whole pie tightly with a cling wrap, then double wrap it with foil or place it inside a freezer-safe resealable bag, and it’ll stay fresh in the fridge for five days or three months in the freezer. You can thaw it overnight in the fridge and let it come to room temperature before serving.

More Delectable Pie Recipes to Try

• Kool-Aid Pie
• Black Folks’ Sweet Potato Pie
• Pumpkin Pie
• Key Lime Pie
• Pecan Pie Cheesecake