Southern Pecan Pie

The first time I attempted pecan pie, I was hosting Thanksgiving and completely underestimated how long it takes to properly toast pecans. My kitchen filled with this incredible nutty aroma that had my roommates wandering in from different parts of the house, asking what smelled so heavenly. That pie disappeared faster than the turkey, and I have made it every holiday since. Something about that buttery, gooey filling brings people to the kitchen like nothing else.

Last Christmas, my grandmother took one bite and immediately asked for the recipe. She said it reminded her of the pies her mother used to make in Georgia, back when they would toast pecans on the wood stove. Getting that kind of compliment from someone who has been cooking Southern food for seventy years? That is the kind of moment that makes you keep baking.

Ingredients

• 1 1/4 cups all-purpose flour: The foundation of your crust, keep it cold for maximum flakiness
• 1/2 teaspoon salt: Enhances the flavor and helps strengthen the gluten structure
• 1 tablespoon granulated sugar: Just enough sweetness to complement the filling without making the crust too tender
• 1/2 cup unsalted butter, cold and cubed: Cold butter is nonnegotiable for those flaky layers we all want
• 3-4 tablespoons ice water: Add gradually and trust your hands, you will know when the dough comes together
• 1 cup light brown sugar, packed: Dark brown sugar works too, but light gives the classic Southern taste
• 1 cup light corn syrup: This creates that signature gooey texture we all love in pecan pie
• 1/2 cup unsalted butter, melted: Let it cool slightly so it does not scramble your eggs
• 3 large eggs: Room temperature eggs incorporate more evenly into the filling
• 1 teaspoon pure vanilla extract: Do not skimp here, vanilla is the backbone of the flavor
• 1/2 teaspoon salt: Crucial for balancing all that sugar and bringing out the pecans
• 2 cups pecan halves: Toasting these first makes all the difference in the final flavor

Instructions

Make the pie dough:

Whisk flour, salt, and sugar in a large bowl, then cut in cold butter until you see pea-sized pieces scattered throughout. Sprinkle ice water over the mixture and gently fold until the dough holds together when squeezed. Form into a disk, wrap tightly, and let it chill for at least 30 minutes while you clear your counter and preheat the oven.

Preheat and prepare:

Set your oven to 350°F and clear a workspace for rolling out the dough. This is also the perfect time to toast your pecans in a dry skillet over medium heat for about 5 minutes, until fragrant and golden brown.

Roll out the crust:

On a lightly floured surface, roll the dough into a 12-inch circle, rotating frequently to prevent sticking. Carefully transfer to a 9-inch pie dish, trim any overhang, and crimp the edges however you like. Place it in the refrigerator while you make the filling.

Prepare the filling:

In a large bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla, and salt until completely smooth and combined. The mixture should look glossy and pourable.

Assemble the pie:

Fold the toasted pecans into the filling mixture, then pour everything into your prepared crust. The pecans will naturally float to the top, creating that beautiful pecan layer we all associate with this pie.

Bake to perfection:

Bake for 50 to 55 minutes, checking after 40 minutes. If the crust is browning too quickly, gently tent the edges with foil. The pie is done when the center is set but still has a slight wobble, like gelatin.

Cool completely:

This is the hardest part, but you must let the pie cool completely on a wire rack for at least 3 hours before slicing. The filling needs this time to set properly, or you will end up with a delicious but messy puddle instead of neat slices.

Save to Pinterest

My neighbor brought over a slice of her grandmother's pecan pie last year, and seeing that perfectly set filling made me realize how much patience matters. We stood at her kitchen counter eating it warm with a little vanilla ice cream, and she told me stories about learning to make pies in a tiny apartment oven. Some recipes are just meant to be shared.

The Secret to Perfect Crust

Working quickly and keeping everything cold is what separates a tough, disappointing crust from one that flakes beautifully. I have learned to clear my entire schedule when making pie dough, because rushing always shows in the final result. The butter should stay visible in small pieces throughout the dough, creating steam pockets that become those tender, flaky layers.

Toast Those Pecans

Raw pecans are perfectly fine, but toasting them transforms their flavor into something much more complex and deeply nutty. I toast them in a dry skillet over medium heat, shaking the pan frequently so they do not burn. Your kitchen will smell incredible, and that flavor carries through the entire pie in the best possible way.

Serving Suggestions

While pecan pie is fantastic on its own, a little whipped cream or vanilla ice cream turns it into something truly special. The cold, creamy element cuts through all that richness and creates a perfect bite every time.

• Warm individual slices for about 15 seconds in the microwave before serving
• A small pinch of flaky sea salt on top highlights the caramel notes
• This pie actually tastes better the next day, if you can manage to save any

Save to Pinterest

There is something deeply satisfying about slicing into a homemade pecan pie and seeing that perfectly set filling. Hope this recipe becomes part of your holiday traditions too.

Recipe FAQs

→ How do I know when pecan pie is done?

The pie is ready when the edges are set and the center has a slight wobble like gelatin. It will continue firming as it cools. A knife inserted near the edge should come out clean, but the center will still be slightly jiggly.

→ Why is my pecan pie runny?

Runny filling usually means underbaking. Ensure you bake for the full 50-55 minutes. The center should still wobble slightly but not be liquid. Letting it cool completely is essential—the filling sets as it cools.

→ Can I make pecan pie ahead of time?

Absolutely. Bake the pie up to 2 days in advance and store at room temperature loosely covered. The flavors actually develop and improve overnight. Serve at room temperature or slightly warmed.

→ Should I toast the pecans first?

Toasting enhances the nutty flavor significantly. Place pecans in a dry skillet over medium heat for 5 minutes, stirring frequently, until fragrant and golden. Let them cool before adding to the filling.

→ How do I prevent the crust from burning?

If the edges brown too quickly, create a foil ring or use a pie shield after about 30 minutes of baking. This protects the crust while allowing the filling to cook through properly.

→ Can I substitute corn syrup?

Golden syrup or maple syrup work well as alternatives. Golden syrup provides similar consistency and sweetness, while maple syrup adds a distinct flavor. Honey is another option but will alter the traditional taste profile.