Southern Pecan Pie
This Southern Pecan Pie is a true classic, made the traditional way with dark brown sugar, buttery richness, and lots of crunchy pecans baked into a golden, gooey filling. It’s the kind of timeless Southern dessert that shows up at every holiday table — simple, nostalgic, and irresistibly sweet with that signature caramel‑pecan flavor everyone loves.
Reasons you will love this Southern Pecan Pie
- A guaranteed crowd pleaser – This classic Southern dessert disappears fast at holidays, potlucks, and family gatherings. The rich caramel filling and crunchy pecans win everyone over.
- Surprisingly easy to make – No fancy techniques, no special equipment. Just mix, pour, and bake. It’s the kind of recipe that makes you look like a baking pro with minimal effort.
- Simple, pantry-friendly ingredients – Dark brown sugar, eggs, butter, vanilla, and pecans come together to create that signature Southern flavor. Nothing complicated, nothing fussy — just pure comfort.
Southern Pecan Pie
Ingredients
- 1 9 inch Pie Shell
- 3 lg eggs
- 1 cup dark corn syrup
- ½ cup dark brown sugar
- 4 tbsp butter melted
- 1 tsp vanilla
- 1¼ cups pecans halves or coarsely chopped
Instructions
- Preheat the oven to 425 degrees.
- Halve or coarsely chop pecans and set aside.
- In a medium bowl, whisk the three eggs until blended. Add the corn syrup, dark brown sugar, melted butter, and vanilla. and blend well. Stir in the pecans.
- Pour into the pie shell.
- Bake for 15 minutes at 425°, then reduce the temperature to 350°. Continue baking for 15-20 minutes or until the edges are set and the center jiggles slightly. Don't overbake!
- Let the pie cool before serving.
Notes
For parties, I make mini pecan pies in a 24-piece cupcake pan. Cut the dough into 2-inch circles using a pastry cutter or a glass. Line the pan and fill each hole halfway with the filling. Bake as per the directions.