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Pecan Pie Recipe – Best Classic Southern Dessert Made Easy

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This classic Southern pecan pie recipe is sweet, nutty, and perfectly gooey with a crisp, golden crust. It’s easy to make, crowd-pleasing, and ideal for holidays or any time you crave a comforting dessert.

Ingredients

Scale
  • 1 cup (220 g) light brown sugar, packed
  • 1 cup (240 ml) light corn syrup (or maple syrup)
  • 1/2 cup (113 g) unsalted butter, melted
  • 3 large eggs, room temperature
  • 1/4 tsp salt
  • 1 1/2 cups (180 g) pecan halves, toasted
  • 1 tsp pure vanilla extract
  • Optional: 1 tbsp bourbon or dark rum
  • 1 (9-inch/23 cm) unbaked pie crust (store-bought or homemade)
  • Optional: 1 egg (for egg wash)
  • Optional garnish: Whipped cream
  • Optional garnish: Vanilla ice cream
  • Optional garnish: Extra toasted pecans

Instructions

  1. Preheat your oven to 350°F (175°C) and position a rack in the lower third.
  2. Roll out the 9-inch pie crust and press it into your pie dish. Trim and crimp the edges as desired. Optional: Brush edges with a beaten egg for a glossy finish. If using store-bought crust, let it sit at room temperature for 10 minutes before filling.
  3. Spread the pecan halves on a baking sheet and toast in the oven for 5-7 minutes until fragrant and deepened in color. Let cool slightly.
  4. In a medium bowl, whisk together brown sugar, corn syrup, and melted butter until smooth.
  5. Add eggs, salt, and vanilla extract (plus bourbon or rum if using). Whisk until fully combined and glossy.
  6. Scatter toasted pecans evenly over the bottom of the pie crust.
  7. Pour the filling gently over the pecans. Optionally, arrange extra pecan halves decoratively on top.
  8. Place the pie dish on a baking sheet. Bake at 350°F (175°C) for 50-60 minutes, until the filling is set with a slight jiggle in the center. If the crust browns too quickly, cover edges with foil halfway through.
  9. Remove from oven and cool on a rack for at least 2 hours before slicing.
  10. Slice with a sharp knife, wiping the blade between cuts for clean slices. Serve with whipped cream or vanilla ice cream if desired.

Notes

Toast the pecans for deeper flavor and crunch. Use room-temperature eggs for a smooth filling. Shield the crust with foil if it browns too quickly. Let the pie cool completely before slicing for clean cuts. For gluten-free, use a gluten-free pie crust. For dairy-free, substitute coconut oil or vegan butter for the butter. Maple syrup or golden syrup can replace corn syrup.

Nutrition

Keywords: pecan pie, classic pecan pie, Southern dessert, holiday pie, Thanksgiving dessert, easy pecan pie, vegetarian dessert, homemade pie, nut pie, traditional pecan pie

Find it online: https://jodierecipes.com/pecan-pie-recipe-best-classic-southern-dessert-made-easy/