Southern Pecan Pie

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I love pie. All pie really. But if there has to be a winner, good ol’ Southern pecan pie is going to be it. I mean, with toasted pecans, flaky crust, sweet corn syrup…does it get better?

Why is it “Southern” Pecan Pie?

“Because Georgia has been making the most pecans since the 1800’s that’s why!” say our relatives from Atlanta. They have pecans rolling down their driveways down there. Happily, those pecans that don’t end up on the ground, make their way into delicious pies. So as the authority of all things pecan, this particular pie is a “southern thing” (again, reliably informed).

Over the years, with input from our proper southern friends, I have adopted this recipe to our own version. We serve this every holiday, especially Thanksgiving, and hope you will too!

Tips for the BEST Pecan Pie

Don’t burn those pecans! 200F is the target temperature for the filling while baking. You can test with an instant thermometer to be sure.
If the crust is browning but the filling is not finished baking, place aluminum foil over the pie to help keep the crust from browning further.
Be sure to let it cool thoroughly. The pie will still be jiggly when it comes out of the oven. It will continue to cook for a while after it is removed.
Karo syrup is as important as pecans in this recipe. Period. Don’t substitute anything else!
Goes perfectly with our Thanksgiving Stuffing Balls.

Ingredients

1.5 cups Karo Light Corn Syrup
3 Eggs
1 cup Sugar
3 Tbsp Butter, melted
1 tsp Vanilla extract
1.5 cups Pecans (6oz)
9 inch Deep Dish Pie Crust , uncooked

Directions

Preheat oven to 350F

Start by mixing together the first 5 ingredients with a spatula. Next stir in the pecans.

Place the uncooked 9 inch pie crust into your deep dish pie pan. I love using ceramic ones like this one found over at Amazon.

Pour mixture into your pie crust and place into the center rack of your oven. Bake for 55-70 minutes. You want the center to reach 200F. If you notice the crust edges becoming too brown and you haven’t reached 200F in the center; wrap tin foil around the edges of the crust and this will help it from continuing to brown further.

pecan pie prepared to go into the oven — *Ready to go into the oven!*

Remove from heat and set on a wire rack for at least 2 hours to cool before storing in the refrigerator.

Notes: Southern Pecan Pie is best served with a little whip topping. If you’d like to make your own you will need heavy whipping cream, sugar and a hand mixer. Start with 2 cups of whipping cream and 1 Tbsp of sugar start whipping on medium speed for 2-4 minutes. You should see the whipping cream start to thicken and peak. If it doesn’t add in 1 tsp at a time more of sugar blending 2 minutes in between until it does. You can also add variations by adding in 1 tsp of vanilla at the beginning.

Print Recipe

Southern Pecan Pie

This Pecan Pie is a perfect addition to any holiday meal. It has a smooth filling and crunchy topping with a delightful taste of the South.

Prep Time15

Cook Time1

Cooling Time2

Total Time3 15

Course: Dessert

Cuisine: American

Keyword: dessert, pecans, pie

Servings: 8 people

Calories: 614kcal

Ingredients

1½ cups Karo Light Corn Syrup
3 Eggs
3 Tbsp Butter melted
1 tsp Vanilla Extract
1½ cups Pecans (6oz)
9 inch Deep Dish Pie Crust uncooked

Instructions

Preheat oven to 350°F
Start by mixing together the first 5 ingredients with a spatula. Next stir in the pecans.
Place the uncooked 9 inch pie crust into your deep dish pie pan. I love using ceramic ones like this one found over at Amazon.
Pour mixture into your uncooked 9 inch pie crust and place into the center rack of your oven. Bake for 55-70 minutes. You want the center to reach 200F. If you notice the crust edges becoming too brown and you haven’t reached 200F in the center; wrap tin foil around the edges of the crust and this will help it from continuing to brown further.
Remove from heat and set on a wire rack for at least 2 hours to cool before storing in the refrigerator.
Notes: Pecan Pie is best served with a little whip topping. If you’d like to make your own you will need heavy whipping cream, sugar and a hand mixer. Start with 2 cups of whipping cream and 1 Tbsp of sugar start whipping on medium speed for 2-4 minutes. You should see the whipping cream start to thicken and peak. If it doesn’t add in 1 tsp at a time more of sugar blending 2 minutes in between until it does. You can also add variations by adding in 1 tsp of vanilla at the beginning.