I discovered the Best Pecan Pie Recipe enchanting my taste buds. Its gooey butter and syrup mixture merges with toasted pecans to create a unique blend of flavors. I love how this recipe draws family and friends together, each bite evoking a remarkable tale of tradition and delightful indulgence.

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I can’t wait to share my twist on this easy southern pecan pie that’s been a hit at every Thanksgiving dinner I’ve been to. This pie is everything you want in a dessert – rich, nutty, and just the right amount of sweet.

I’ll be using a 9-inch unbaked deep dish pie crust that holds all the yumminess together. The combination of 1 cup light corn syrup and 1 cup granulated sugar gives the filling a smooth, luscious texture.

I add in 3 large eggs, lightly beaten with 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract, and a pinch of 1/4 teaspoon salt to keep things balanced. And oh, the star of the show are the 1 1/2 cups of pecan halves that make every bite heavenly.

Sometimes I even mix in a splash of bourbon for a little extra twist. This best pecan pie recipe is perfect for your holiday table and a fun spin on classic thanksgiving desserts!

Why I Like this Recipe

I love how this recipe fills my whole kitchen with a warm, homey scent that instantly reminds me of family gatherings.
I really like that even though the list of ingredients might look a bit long, the recipe is super simple to follow and doesn’t take forever to put together.
The mix of sweet corn syrup and crunchy pecans gives the pie a cool flavor and texture that always gets me excited to dig in.
I also enjoy the little twist of bourbon because it adds a surprising kick that makes the dessert feel extra special.

Ingredients

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Light corn syrup adds a rich sweetness and lots of carbohydrates for a smooth texture.
Granulated sugar makes the filling super sweet while providing quick-energy carbohydrates.
Pecan halves bring healthy fats, protein and fiber; they also give a satisfying crunch.
Eggs help bind the pie together and offer a bit of protein in each bite.
Melted butter adds flavor and moistness giving the pie a delectably rich taste.
Vanilla extract and salt balance out the sweetness to enhance overall flavor.

Ingredient Quantities

1 (9-inch) unbaked deep dish pie crust

1 cup light corn syrup

1 cup granulated sugar

3 large eggs, lightly beaten

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups pecan halves

(Optional) 1 tablespoon bourbon

How to Make this

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1. Preheat your oven to 350°F and place the unbaked deep dish pie crust in a 9-inch pie pan.

2. In a large bowl, whisk together 1 cup light corn syrup, 1 cup granulated sugar and 3 large eggs that are lightly beaten.

3. Stir in 1/4 cup unsalted butter (melted), 1 teaspoon vanilla extract, and 1/4 teaspoon salt until the mixture is smooth.

4. If you’re using it, mix in 1 tablespoon bourbon at this point to give it a little extra flavor.

5. Spread 1 1/2 cups pecan halves evenly over the bottom of the pie crust.

6. Pour the syrup mixture gently over the pecans so that they are evenly covered.

7. Place the pie in the oven and bake for about 50 minutes.

8. Check the pie a few minutes before the time is up; if the crust starts to get too brown, cover it with foil to keep it from burning.

9. When the pie filling is set and it looks nice and shiny, remove it from the oven.

10. Let the pie cool completely before serving, so the filling fully sets up and you can enjoy a perfect slice.

Equipment Needed

1. Oven set to 350°F
2. 9-inch pie pan
3. 1 large mixing bowl
4. Whisk
5. Measuring cups
6. Measuring spoons
7. Small microwave-safe bowl (or a small saucepan) to melt the butter
8. Spatula for stirring
9. Aluminum foil for covering the crust if it starts browning
10. Cooling rack for letting the pie cool completely

FAQ

Can I use a pre-made crust for this recipe?

Yeah, you can use a store-bought pie crust if you want but a deep dish pie crust works best for holding all the filling.

Do I really need to lightly beat the eggs?

Yup, beating 'em just a bit helps mix everything together more evenly.

Is it necessary to add bourbon?

Not at all, its totally optional. It just gives a little extra kick if you like.

How do I know when the pie is done baking?

The pie’s done when the filling is set and slightly puffed up around the edges; a toothpick inserted into the center should come out clean.

Can I make this pecan pie ahead of time?

Yes, you can make it a day ahead and store in the fridge. Just let it come to room temp before serving.

EASY SOUTHERN PECAN PIE Recipe Substitutions and Variations

Instead of 1 cup light corn syrup, you can try using 1 cup honey or maple syrup though the flavor might be a tad different.
If you don’t have granulated sugar, packed light brown sugar works pretty good and gives a slightly deeper flavor.
You can substitute the 1/4 cup unsalted butter with an equal amount of margarine or even coconut oil, especially if you’re lookin for a dairy-free option.
For the 1 teaspoon vanilla extract, a splash of almond extract can work, but use a little less if you’re not used to its strong flavor.
If you’re out of pecan halves, you might try walnuts or even a mix of pecans and almonds for a different nutty twist.

Pro Tips

1. Before you even start baking, double check that your oven is at the right temperature. Sometimes ovens can run a bit off so using an oven thermometer can really save you from messing up your pie.
2. I always like to lightly toast my pecans in a dry pan for a few minutes before adding them. It really brings out the nutty flavor and makes your pie taste amazing, trust me.
3. If you notice your crust getting too dark too early, don’t panic. Just cover it with a piece of foil (roughly shaped to fit over the pie) to keep it from burning while the rest of the pie cooks through.
4. Let your pie cool completely even if you’re super eager to eat it. Waiting helps the filling set up properly, which means cleaner slices and way less gooey mess when you cut it.

EASY SOUTHERN PECAN PIE Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. Oven set to 350°F
2. 9-inch pie pan
3. 1 large mixing bowl
4. Whisk
5. Measuring cups
6. Measuring spoons
7. Small microwave-safe bowl (or a small saucepan) to melt the butter
8. Spatula for stirring
9. Aluminum foil for covering the crust if it starts browning
10. Cooling rack for letting the pie cool completely

Ingredients

1 (9-inch) unbaked deep dish pie crust
1 cup light corn syrup
1 cup granulated sugar
3 large eggs, lightly beaten
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
(Optional) 1 tablespoon bourbon

Directions

Preheat your oven to 350°F and place the unbaked deep dish pie crust in a 9-inch pie pan.
In a large bowl, whisk together 1 cup light corn syrup, 1 cup granulated sugar and 3 large eggs that are lightly beaten.
Stir in 1/4 cup unsalted butter (melted), 1 teaspoon vanilla extract, and 1/4 teaspoon salt until the mixture is smooth.
If you're using it, mix in 1 tablespoon bourbon at this point to give it a little extra flavor.
Spread 1 1/2 cups pecan halves evenly over the bottom of the pie crust.
Pour the syrup mixture gently over the pecans so that they are evenly covered.
Place the pie in the oven and bake for about 50 minutes.
Check the pie a few minutes before the time is up; if the crust starts to get too brown, cover it with foil to keep it from burning.
When the pie filling is set and it looks nice and shiny, remove it from the oven.
Let the pie cool completely before serving, so the filling fully sets up and you can enjoy a perfect slice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.