Classic Southern Pecan Pie Recipe for Sweet Holiday Bliss

Hey, dessert lovers! Is there anything more comforting than a slice of pecan pie, all gooey, nutty, and sweet? This classic Southern pecan pie is like a warm hug on a plate—perfect for holiday tables, family dinners, or just because you deserve something delicious. I’m walking you through every step to make this pie a showstopper, and don’t worry, it’s easier than you think! Let’s get that oven going and whip up some sweet magic.

Ingredients

Here’s what you’ll need for one 9-inch pie (serves 8):

For the Pie

  • 1 ½ cups pecan halves (the star of the show, toasted to perfection)
  • 3 large eggs (for that rich, custardy filling)
  • 1 cup dark corn syrup (gives it that deep, caramel vibe)
  • ¾ cup granulated sugar (just the right amount of sweet)
  • 4 tablespoons unsalted butter, melted (because butter makes everything better)
  • 1 teaspoon pure vanilla extract (a little warmth in every bite)
  • ¼ teaspoon kosher salt (to balance all that sweetness)
  • 1 unbaked 9-inch pie crust (store-bought or homemade, your call)

For Serving (Optional)

  • Whipped cream (for that extra indulgence, and why not?)

Instructions

Ready to make a pie that’ll have everyone begging for seconds? Follow these steps, and you’ll be slicing into pecan perfection in no time.

  1. Get the oven ready. Preheat your oven to 350°F. Place a baking sheet in the oven to heat up—it’ll help your pie crust bake evenly. (Ever wonder why some pies have soggy bottoms? This trick fixes that!)
  2. Toast the pecans. Spread the pecan halves on another baking sheet and toast them in the oven for 8 to 10 minutes, until they smell nutty and fragrant. Give them a stir halfway through to keep them even. Let them cool slightly, then set aside. (Trust me, toasting makes all the difference.)
  3. Mix the filling. In a large bowl, whisk together the eggs, dark corn syrup, granulated sugar, melted butter, vanilla extract, and kosher salt until it’s smooth and well combined. It’s going to look like a glossy, caramel dream—yum!
  4. Assemble the pie. Place your unbaked pie crust in a 9-inch pie dish if it’s not already. Sprinkle the toasted pecans evenly over the bottom of the crust. Pour the filling mixture over the pecans—it’ll settle around them like a cozy blanket.
  5. Bake to golden glory. Carefully place the pie on the preheated baking sheet in the oven. Bake for 50 to 60 minutes, until the filling is set around the edges but still has a slight jiggle in the center. (Pro tip: if the crust is browning too fast, cover the edges with foil halfway through.)
  6. Cool and set. Take the pie out of the oven and let it cool completely on a wire rack, about 2 hours. I know, waiting is tough, but this helps the filling set so you get those perfect slices.
  7. Serve it up. Slice your pie and serve it as is, or add a dollop of whipped cream for extra decadence. It’s your pie, so you do you!

Serving Ideas

This pecan pie is a holiday must-have, perfect for Thanksgiving, Christmas, or any cozy gathering. Pair it with a scoop of vanilla ice cream or a hot cup of coffee for the ultimate treat. It’s rich, so a little slice goes a long way—but don’t be surprised if folks come back for more!

Why You’ll Love This Recipe

This pecan pie is the real deal—simple to make, packed with Southern charm, and guaranteed to impress. With a buttery crust, toasty pecans, and a gooey, caramel-like filling, it’s the dessert that brings everyone together. Whether you’re a baking newbie or a pie pro, this recipe’s got your back.