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A whole Southern pecan pie
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4.25 from 4 votes

Southern Pecan Pie

Complete your holiday feast with a richly decadent dessert on the table. This classic Southern pecan pie is filled with sweet buttery goodness and crunchy pecans. And it's a super easy pie to make, yet truly impressive, making it perfect for any occasion.
Prep Time 10 minutes
Cook Time 45 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Servings 8
Calories 502kcal


  • 1 unbaked pie crust
  • 3 large eggs
  • 1 cup light corn syrup
  • 1 cup brown sugar, firmly packed
  • teaspoon vanilla extract
  • ¼ cup butter, melted
  • ½ teaspoon salt
  • cup pecans, coarsely chopped
  • ⅓-½ cup pecan halves (optional for topping)
  • Ice cream for serving


  • Preheat the oven to 350℉/175℃.
  • 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.
  • Lightly prick the bottom all over with a fork. Chill the dough until firm, at least 30 minutes (or freeze for 10 minutes).
  • In a medium bowl, whisk eggs, corn syrup, brown sugar, vanilla extract, melted butter, bourbon, and salt until blended.
  • Place pecans at the bottom of the pie pan and pour the corn syrup mixture evenly over the pecans.
  • 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.
  • Remove the pie from the oven, and cool completely before serving, an hour or two.
  • Serve pecan pie at room temperature with whipped cream or vanilla ice cream.


  • 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.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 120g | Calories: 502kcal | Carbohydrates: 63g | Protein: 6g | Fat: 26g | Cholesterol: 105mg | Sodium: 318mg | Potassium: 160mg | Fiber: 2g | Sugar: 29g