Name: Traditional Southern Pecan Pie
Prep time: 20 min
Cook time: 1 h
Total time: 2 h 20 min
Cuisine: Southern
Ingredients: 1 9-inch pie crust; 1 1/2 cups pecan halves; 1 cup corn syrup; 3/4 cup brown sugar; 1/4 cup granulated sugar; 1/4 cup unsalted butter, melted; 3 large eggs; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon salt; 1 tablespoon bourbon (optional)

I’ve made countless pies over the years, but nothing gets the same nostalgic reaction as a Traditional Southern Pecan Pie. It’s one of those desserts that instantly transports me back to cozy family gatherings, where the air smelled of roasted pecans and warm caramel. The rich, buttery filling paired with the crunch of toasted pecans and a flaky crust never fails to win hearts, whether it’s at a holiday dinner or just a regular weekend treat.

What I love most about this pie is how something so simple can be so incredibly indulgent. It doesn’t require fancy techniques or complicated ingredients—just a good crust, a glossy custard base, and a generous layer of pecans. If you’ve never made a pecan pie from scratch before, don’t worry. I’ll walk you through every step so your pie turns out perfectly gooey, golden, and glorious.

Why You’ll Love This Traditional Southern Pecan Pie

This pecan pie is the ultimate comfort dessert. It’s sweet, nutty, and rich without being overly heavy. The texture is perfectly balanced between the silky filling and the crisp pecan topping. One slice is enough to satisfy your sweet tooth, but I guarantee you’ll be tempted to go back for seconds.

It’s also a great make-ahead dessert, which means less stress if you’re hosting guests. Plus, it uses pantry staples, so you probably have everything you need already. Whether you’re making it for Thanksgiving, Christmas, or just a regular Tuesday, it’s always a crowd-pleaser.

What Kind of Pecans Should I Use?

I always go with fresh, unsalted pecan halves. They give the pie a gorgeous finish and an ideal crunch. You can lightly toast them before mixing into the filling to boost their flavor, but it’s not mandatory. If you prefer a more rustic texture, a mix of halves and chopped pecans works just as well and gives a slightly denser nut layer.

Avoid pre-roasted or salted pecans—they can throw off the flavor balance and make the pie taste overly salty or bitter.

Options for Substitutions

If you don’t have corn syrup on hand, you can substitute it with maple syrup or a combination of brown sugar and a touch of water. This will slightly change the flavor but still keep that gooey consistency.

For a richer taste, consider adding a splash of bourbon to the filling—it’s a Southern twist that adds warmth and depth. No butter? Coconut oil can step in, though the flavor will be a bit different. And if you’re avoiding refined sugar, coconut sugar or honey can be used, though the texture may vary slightly.

Ingredients for this Traditional Southern Pecan Pie

Pie crust – A buttery, flaky crust is essential as the base. You can use homemade or a good-quality store-bought version.
Pecan halves – The stars of the show. They give the pie its signature crunch and nutty flavor.
Corn syrup – Provides the pie with its gooey, sticky sweetness and ensures the filling sets properly.
Brown sugar – Adds depth and a molasses-like richness to the filling.
Granulated sugar – Helps balance the flavors and sweeten the pie.
Unsalted butter – Adds richness and a smooth texture to the custard filling.
Eggs – Essential for thickening the filling and binding the ingredients together.
Vanilla extract – Enhances the overall flavor with a warm, aromatic note.
Salt – Just a pinch to balance out all the sweetness and enhance the pecan flavor.
Optional: Bourbon – Adds a grown-up depth and warmth that pairs beautifully with the sweet, nutty filling.

Step 1: Prepare Your Pie Crust

Start with a chilled pie crust fitted into a 9-inch pie plate. Crimp the edges as desired, then place it in the refrigerator while you prepare the filling. A cold crust helps prevent sogginess during baking.

Step 2: Preheat Your Oven

Preheat the oven to 350°F (175°C). This gives you time to mix the filling while the oven heats up.

Step 3: Mix the Filling

In a large mixing bowl, whisk together the corn syrup, brown sugar, granulated sugar, melted butter, eggs, vanilla extract, and salt. If using bourbon, add it here. Whisk until the mixture is smooth and fully combined.

Step 4: Add Pecans

Stir in the pecan halves, making sure they are evenly coated with the sugary filling mixture. You can reserve a few whole halves to place on top of the pie in a decorative pattern if desired.

Step 5: Pour and Arrange

Pour the filling into the chilled pie crust. If you reserved some pecans for topping, arrange them gently on the surface for a picture-perfect presentation.

Step 6: Bake the Pie

Place the pie on a baking sheet (to catch any overflow) and bake for 50 to 60 minutes. The center should be slightly jiggly but not liquid. The edges will be set, and the top should be beautifully golden.

Step 7: Cool Completely

Allow the pie to cool at room temperature for at least 2 hours. This lets the filling set up fully, making it easier to slice cleanly. Don’t rush this step, or the filling may run.

Step 8: Serve and Enjoy

Serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. This pie is best eaten within a few days but can be made ahead easily.

How Long to Prepare the Traditional Southern Pecan Pie

Prep Time

Preparing this pie takes about 15–20 minutes. That includes rolling out or placing your pie crust, mixing the filling ingredients, and arranging the pecans. If you’re making the crust from scratch, add another 20 minutes for preparation and chilling.

Bake Time & Cooling

The pie needs 50 to 60 minutes in the oven, followed by at least 2 hours of cooling to set the filling completely. It’s best to make this pie earlier in the day or even the night before serving to give it ample time to settle.

Tips for Perfect Pecan Pie

Use room temperature eggs to help them mix more evenly into the filling.
Lightly toast your pecans for a deeper, nuttier flavor before adding them to the mixture.
Shield the crust edges with foil or a pie shield halfway through baking to prevent over-browning.
Don’t overbake. The center should still have a slight jiggle when done—it will firm up as it cools.
Cool completely before slicing to avoid a runny filling and get that perfect clean cut.

Watch Out for These Mistakes While Cooking

Using hot filling – Let the butter cool slightly before mixing so the eggs don’t scramble.
Underbaking – If the center is too liquidy and doesn’t jiggle like gelatin, it needs more time.
Overcrowding with pecans – Too many can prevent the filling from setting properly.
Skipping the cooling time – Cutting the pie too soon can cause it to ooze and fall apart.
Wrong pie dish size – Stick to a standard 9-inch pie plate to ensure even cooking and correct filling depth.

What to Serve With Traditional Southern Pecan Pie?

1. Whipped Cream

A dollop of homemade whipped cream cuts the sweetness and adds a fluffy texture contrast.

2. Vanilla Ice Cream

A scoop of classic vanilla brings a cold, creamy balance to the warm, sticky pie.

3. Fresh Berries

Raspberries or strawberries add a pop of tart freshness and color.

4. Coffee or Espresso

The bitterness of a strong brew complements the pie’s deep sweetness.

5. Bourbon Glaze

A drizzle of bourbon glaze over each slice gives it an extra Southern flair.

Storage Instructions

Room Temperature

If you plan to eat the pie within a day, you can keep it covered at room temperature. Just make sure it’s not in direct sunlight or a warm room.

Refrigeration

Store leftovers in the fridge, tightly covered or wrapped in foil. The pie will stay fresh for up to 4–5 days. Bring it to room temperature before serving for the best texture.

Freezing

You can freeze pecan pie for up to 2 months. Wrap it well in plastic wrap and foil. Thaw in the refrigerator overnight and let it come to room temp before serving. Avoid freezing a warm pie—it can turn soggy.

Estimated Nutrition (Per Slice – Based on 8 servings)

Calories: ~510
Total Fat: 27g
Saturated Fat: 8g
Cholesterol: 95mg
Sodium: 160mg
Total Carbohydrates: 62g
Dietary Fiber: 2g
Sugars: 42g
Protein: 5g

Frequently Asked Questions

What’s the best way to tell when pecan pie is done?

The center should be slightly jiggly like Jell-O, not liquid. You can also insert a knife halfway between the center and crust—if it comes out clean, it’s ready.

Can I make pecan pie ahead of time?

Yes! It’s actually better made a day in advance to give the filling time to set and the flavors to develop.

Do I need to blind bake the crust?

Not for this recipe. The filling bakes long enough to cook the crust fully, especially if it’s chilled before filling.

Why is my pie runny?

It might be underbaked or not cooled long enough. Always let it cool for at least 2 hours.

Can I use chopped pecans instead of halves?

Absolutely. Chopped pecans create a denser, more even filling, while halves give a prettier top.

Conclusion

Traditional Southern Pecan Pie is the kind of dessert that brings people together—rich, indulgent, and deeply satisfying. Whether you’re a seasoned baker or trying it for the first time, this recipe delivers a sweet, nutty masterpiece every time. It’s as classic as it gets and belongs on every holiday table or special gathering. Just follow the steps, don’t rush the cooling, and you’ll be rewarded with a pie that’s pure Southern perfection.