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Classic Sweet Pecan Pie

Featured in Sweet bites of pure joy.

Sweet and crunchy pecans blend with a gooey filling made from butter, eggs, and corn syrup in this easy-to-make pie. Let it cool for a perfect texture and flavor, ideal for holidays.

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alicia in the kitchen
Updated on Fri, 16 May 2025 10:40:42 GMT
A creamy slice of pecan pie sitting on a plate with visible layers and crunchy toppings. Pin it
A creamy slice of pecan pie sitting on a plate with visible layers and crunchy toppings. | tasteofsavor.com

I've been making this pecan pie forever and it always lights up my family's faces! There’s just something about that buttery base mixed with a gooey pecan-loaded middle. Every time I take one out of the oven, the whole place smells like caramel and it instantly brings back memories of holiday dinners at my grandma’s house.

Why This Delicious Treat Shines

Let me share why I keep turning back to this Pioneer Woman twist! The filling isn’t too sweet, and you still get that nuttiness, all while the crust stays crispy. I love how the pecans rise to the top and make a showstopping layer as it bakes. Even my pals—who usually don’t bake—pull this off perfectly every time.

Check Out What You’ll Need

  • Vanilla: Real vanilla makes every bite taste warm and inviting.
  • Fresh Pecans Chopped Up: You'll notice a difference if you use freshly chopped pecans instead of the pre-bagged kind.
  • Room Temp Eggs: They mix in smoother and make the pie fluffier.
  • Pie Crust (Unbaked): I swear by my go-to all-butter crust for the best results.
  • Corn Syrup (Light): It’s what makes that middle perfectly sticky and chewy.
  • Brown Sugar: Either dark or light will be great—it’s up to you!

Baking Step by Step

The Wait is Worth It
I know you’ll want to cut right in but don’t! Give the pie plenty of time to cool so you get clean tidy slices later. If I plan ahead, I make it the night before.
Pop it in the Oven
Cover up the top with foil at first so it won’t brown too quickly. Bake for half an hour, then grab off the foil and bake again until the middle jiggles just a little. It firms up more as it sits.
Layer on the Pecans
Spread the pecans over the pie crust you just rolled out and add a few extra for a nice edge—they get nice and toasty! Pour the filling in slowly and let the nuts drift to the top.
Whip up Your Filling
Mix together the sugars, salt, melted butter, and corn syrup until shiny. Next, beat in your eggs and vanilla till it’s all velvety and smooth.
Get the Dough Ready
Roll your crust out thin to around 12 inches across for a 9-inch pan. Take your time with the edges—I like to make a wavy pattern.

My Top Tricks

Here’s what works for me every time: Grab fresh pecans and chop them yourself because they taste worlds better than the ones already chopped up. Don’t bother toasting them ahead of time—baking does it for you. The hardest part is waiting for it to cool, but hang in there for those picture-ready slices!

FAQ—Handled

  • Why’s my pie runny? Easy fix—stick it back in the oven for 5-10 minutes at a time until it’s set.
  • Which corn syrup is best? I’m into dark during the holidays—it’s just got more flavor.
  • How do I store leftovers? Chill it in the fridge after it’s cooled off. That helps the filling set and keeps it tasty longer.

Fun Twists to Try

  • Chocolate lovers: Sprinkle in some chocolate chips for a new spin.
  • Bourbon splash: A little pour makes it fancier and super flavorful.
  • Go with maple: Real maple syrup will give you a unique, delicious taste.

Take It Up a Notch

Looking to impress? Serve up a slice fresh from the oven with a scoop of vanilla bean ice cream. Watching it melt on the warm pie is out of this world. If you really want to go all out, drizzle on some caramel sauce!

Plan Ahead Like a Pro

Perfect for packed holiday schedules! You can bake this one up to three months early, wrap it tightly, and freeze. Just move it to the fridge the night before so it’s ready to eat. It keeps both flavor and texture, no problem.

Southern Favorite Forever

It’s clear why folks keep making this again and again. That awesome mix of gooey center, buttery shell, and crunchy nuts can’t be topped. It’s perfect for any get together—Thanksgiving, Christmas, or whenever you need something special.

Pecan pie with a missing wedge, placed alongside little dishes of cream, syrup, and chopped nuts on a marble countertop. Pin it
Pecan pie with a missing wedge, placed alongside little dishes of cream, syrup, and chopped nuts on a marble countertop. | tasteofsavor.com

Frequently Asked Questions

→ Why does the baking time differ?

Every oven heats differently, and things like the pan type or the initial temperature of ingredients matter. Bake until the center isn't too jiggly.

→ What's the purpose of foil while baking?

Foil keeps the top layer and crust from burning before the entire pie cooks. Take it off halfway so everything browns evenly.

→ How will I know the pie’s done?

When the middle is only slightly jiggly, that's your sign! If it's still too wobbly, keep baking with foil until it sets properly.

→ Why do people serve small slices?

The pie’s rich and super sweet, so smaller pieces make it more enjoyable and good for sharing.

→ Can I prepare it the day before?

Yep, absolutely! It needs plenty of time to cool down and set, so making it a day ahead is a great idea.

Conclusion

A sweet treat with crunchy pecans and a gooey center. Perfect for family celebrations and festive gatherings!

Southern Pecan Pie

Sweet Southern pecan pie with a rich filling, buttery crust, and crunchy nuts. Great for festive days or family get-togethers.

Prep Time
15 Minutes
Cook Time
50 Minutes
Total Time
65 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 whole 9-inch pie)

Dietary: Vegetarian

Ingredients

01 1 cup white sugar.
02 1 whole unbaked pie shell.
03 3/4 teaspoon pure vanilla extract.
04 1 cup light corn syrup.
05 1/3 cup butter, melted.
06 1/2 teaspoon table salt.
07 3 tablespoons packed brown sugar.
08 1 heaping cup pecans, chopped.
09 3 large eggs, whisked.

Instructions

Step 01

Set your oven to 350°F and let it heat up.

Step 02

Place the pie dough into a 9-inch pan, smoothing it out gently.

Step 03

In a mixing bowl, mix together the white sugar, brown sugar, salt, syrup, melted butter, whisked eggs, and vanilla until smooth.

Step 04

Spread the chopped pecans evenly in the pie crust. Slowly pour the mixed filling over the nuts.

Step 05

Cover the top of the pie loosely with foil and place it in the oven for half an hour.

Step 06

Take off the foil and bake the pie for another 20-45 minutes. It should look set and not jiggle too much.

Step 07

Give the pie a few hours, or leave it overnight, until it’s firm and ready to slice into thin pieces.

Notes

  1. Total baking time runs from 50 minutes to about 1 hour and 15 minutes.
  2. When ready, the filling shouldn’t jiggle excessively.
  3. You’ll need to wait a few hours or longer before it’s firm enough to serve.

Tools You'll Need

  • A 9-inch pie dish.
  • Some aluminum foil.
  • One mixing bowl.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains butter (dairy).
  • Contains eggs.
  • Has pecans (tree nuts).
  • Includes wheat in the crust.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 363
  • Total Fat: 18 g
  • Total Carbohydrate: 51 g
  • Protein: 3 g