Cozy Southern Pecan Pie Recipe: Sweet Nostalgia in Every Bite

Sweet memories of grandma’s kitchen come flooding back with this southern pecan pie that whispers comfort and tradition.

Clusters of glossy pecans nestle into a silky, caramel-like filling that promises indulgence in every slice.

My southern roots run deep through this classic dessert, bringing warmth and nostalgia to the table.

Baking this pie feels like a delicious connection to cherished family recipes passed down through generations.

Crisp pastry cradles a rich, amber filling that speaks of slow afternoons and gentle hospitality.

Maple and brown sugar mingle with toasted pecans, creating a symphony of flavors that dance across your palate.

You’ll fall in love with this simple yet extraordinary dessert that captures the heart of southern baking.

One bite, and you’ll understand why this pie is a true southern treasure.

Why Southern Pecan Pie is a Timeless Favorite

• Simple Pie Preparation highlights how accessible and straightforward this Southern Pecan Pie recipe is for home bakers of all skill levels.
• The total preparation time is under 90 minutes, making it perfect for spontaneous baking sessions or last-minute gathering treats.
• This classic Southern dessert connects generations through its traditional recipe, bringing warmth and nostalgia to the dinner table with rich, caramelized pecan goodness.
• Works wonderfully for holiday gatherings, potlucks, and special occasions, transforming an ordinary meal into a memorable culinary experience with its irresistible sweet and nutty profile.

What Goes in a Southern Pecan Pie

• All-Purpose Flour: Essential base for creating a tender, flaky pie crust with structure.
• Salt: Enhances flavor and helps control gluten development in the dough.
• Cold Butter: Provides rich, buttery flavor and creates layers in the pie crust, best when very cold and cut into small pieces.
• Ice Water: Helps bind the dough together without developing too much gluten, keeping the crust tender.

• Corn Syrup, Dark Brown Sugar: Creates the classic sweet, gooey pecan pie filling with deep caramel-like notes.
• Eggs: Binds the filling and provides structure, crucial for the classic pie texture.
• Vanilla Extract: Adds warm, aromatic flavor that complements the pecans and sweet base.

• Pecans, Whole Pecan Halves: Provide signature nutty crunch and rich, buttery flavor to the pie, preferably fresh and high-quality.
• Unsalted Butter: Adds richness and helps create a smooth, glossy filling.
• Bourbon or Rum (Optional): Offers a sophisticated depth of flavor, enhancing the overall taste profile.
• Pinch of Salt: Balances the sweetness and brings out the deeper flavors in the pie.

How to Bake a True Southern Pecan Pie

Step 1: Whip Up The Dough

In a spacious mixing bowl, toss together flour and salt. Using a pastry cutter or fork, slice cold butter into the dry ingredients until the mixture looks like rough breadcrumbs. Slowly drizzle ice water, blending gently until the dough clumps together. Shape the dough into a circular disk, snugly wrap with plastic, and let it chill in the refrigerator for half an hour.

Step 2: Shape And Warm The Crust

Fire up the oven to 375°F (190°C). On a flour-dusted surface, roll the chilled dough into a shape that fits perfectly in a 9-inch pie dish. Gently transfer the dough, trim the edges with care, and create a decorative crimp around the rim. Cover the crust with parchment paper, sprinkle pie weights across the surface, and bake for 10 minutes. Remove the weights and parchment, setting the crust aside.

Step 3: Craft The Gooey Filling

• Corn syrup
• Brown sugar
• Eggs
• Vanilla extract
• Salt

Whisk the ingredients until smooth and glossy. Pour the silky mixture over the partially baked crust.

Step 4: Scatter The Pecans

Generously sprinkle whole and chopped pecans across the surface, creating an even, delectable layer.

Step 5: Bake To Perfection

Slide the pie into the preheated oven. Bake for 40-50 minutes until the filling sets and develops a rich, golden-brown shimmer. The center should jiggle slightly when gently shaken.

Step 6: Cool And Serve

Remove the pie from the oven and let it rest on a wire rack. Allow the pie to cool completely, which helps the filling set firmly. Slice and serve at room temperature, optionally topped with whipped cream or vanilla ice cream.

Baker’s Tips for Southern Pecan Pie

• Chill the Dough Thoroughly: Refrigerate pie crust for at least 30 minutes to prevent shrinking and ensure a flaky, tender texture during baking.
• Master the Butter Technique: Use very cold butter and cut it into small pieces to create those signature delicate, layered crust crumbs that make Southern pecan pie pastry exceptional.
• Prevent Soggy Bottom: Prebake the pie crust with weights to create a barrier against the sweet, liquid filling and maintain a crisp, golden bottom crust.
• Control Filling Consistency: Avoid overmixing the filling to prevent air bubbles and ensure a smooth, rich texture that sets perfectly when baked.
• Protect Pie Edges: Cover the pie crust edges with aluminum foil halfway through baking to prevent over-browning and achieve a beautifully golden, evenly cooked crust.

Keep Your Southern Pecan Pie Fresh Longer

• Store leftover pie in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 4 days.
• Wrap the entire pie or individual slices in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the oven at 275F (135C) for 10-15 minutes to restore the crust's crispness and filling's gooey texture. Avoid microwaving, which can make the crust soggy.
• Enjoy the pie slightly warm or at room temperature for the best flavor and texture.

Serve Southern Pecan Pie with These Ideas

• Select smooth small-batch Kentucky bourbon like Woodford Reserve or Buffalo Trace to complement the pie's caramel-like sweetness and nutty pecan flavors. Each sip cuts through the richness while enhancing the dessert's deep southern charm.
• Serve alongside a scoop of high-quality vanilla bean ice cream that melts gently over the warm pie. The cold, smooth texture contrasts beautifully with the pie's warm, crunchy pecans and creates a decadent flavor experience.
• Choose dark roast coffee or espresso with subtle chocolate undertones to highlight the pie's caramel notes. The coffee's slight bitterness provides a perfect counterpoint to the dessert's intense sweetness, creating a harmonious taste sensation.
• Top the pie with freshly whipped cream infused with a hint of cinnamon or bourbon. This light, airy topping adds another layer of complexity and softens the pie's intense flavor profile.

Makeover Ideas for Southern Pecan Pie

• Gluten-Free Pecan Pie: Replace wheat flour with almond flour or gluten-free all-purpose flour blend. Use coconut oil instead of butter for dairy-free option.
• Keto-Friendly Pecan Variation: Swap traditional sugar with erythritol or stevia. Use almond flour crust and add extra chopped pecans for higher fat content.
• Maple Bourbon Pecan Remix: Substitute corn syrup with pure maple syrup. Add 2 tablespoons bourbon for deeper, richer flavor profile. Enhance nuttiness by toasting pecans before mixing.
• Vegan Pecan Alternative: Create crust using coconut oil and plant-based butter substitute. Replace eggs with flax eggs or aquafaba. Use maple syrup and coconut sugar for sweetening.

Southern Pecan Pie Recipe

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4.8 from 28 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Delightful Southern Pecan Pie brings classic comfort to dessert tables with rich, caramelized nutty goodness. Buttery crust and sweet filling welcome friends and family to savor a slice of pure Southern hospitality.

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Ingredients

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Main Ingredients:

• 1 ½ cups pecan halves
• 3 large eggs
• 1 cup light corn syrup
• 1 cup granulated sugar

Crust Ingredients:

• 1 ¼ cups all-purpose flour
• ½ cup cold unsalted butter (cubed)
• ½ teaspoon salt
• 4 tablespoons (34 ml) ice water

Flavor and Seasoning Ingredients:

• ½ cup unsalted butter (melted)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

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Instructions

1. Craft a flaky pie crust by blending flour and salt, then methodically incorporate cold butter until the mixture transforms into a sandy texture with pea-sized crumbs.
2. Introduce ice water gradually, gently folding the ingredients until a cohesive dough forms. Shape into a compact disk, envelop in plastic wrap, and allow to rest in the refrigerator for a minimum of half an hour.
3. Heat the oven to 375F (190C), ensuring precise temperature for optimal baking conditions.
4. Retrieve the chilled dough and roll it out on a generously floured surface, creating a smooth circular shape that gracefully drapes into a 9-inch pie dish.
5. Delicately trim the excess dough around the edges, creating an elegant crimped border using skilled fingertip techniques.
6. Protect the pie crust by lining it with parchment paper and filling with ceramic pie weights to prevent unwanted rising during prebaking.
7. Slide the weighted crust into the preheated oven and prebake for approximately 10 minutes, ensuring a sturdy foundation for the pecan filling.
8. Carefully remove the weights and parchment paper, allowing the crust to cool and stabilize before adding the rich pecan mixture.

Notes

• Enhance butter pastry by using high-quality, cold European-style butter for extra flakiness and rich flavor.
• Chill dough thoroughly to prevent shrinking and maintain crisp, defined crust edges during baking.
• Prevent soggy bottom by sprinkling ground nuts or breadcrumbs before adding filling, which absorbs excess moisture and creates delightful texture.
• Customize pie for dietary needs by substituting corn syrup with maple syrup or using gluten-free flour blend for a more wholesome version.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 8
• Calories: 445
• Sugar: 36 g
• Sodium: 180 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 70 mg