This Classic Southern Pecan Pie recipe is another vintage family recipe, and it's a mainstay at our Thanksgiving dessert table every year, but it's not just for holidays!
Whip this quick pecan pie recipe up in no time and serve it on any given day!
You'll love the fresh, Southern pecan halves nested in a flavorful filling, with a light, crispy crust.
The recipe is really easy to make, but you might want to make two at a time though...it goes fast!
Quick and easy to make- ready in 1 hour!
You'll love this recipe!
- Classic - nothing fancy or complicated; just mix up some ingredients and pour 'em in a pie shell
- Delicious - just the right amount of sugar! not too sweet
- Easy - no rolling out dough or using lots of bowls...one bowl and a pie plate...that's all you need
In the South, homemade Pecan Pie is not just for Thanksgiving...we usually have one for Easter and Christmas as well!
Sometimes we have one for no reason at all!
Here's what you need
The ingredients for this delicious Southern dessert are simple: a prepared pie crust, Karo corn syrup, eggs, vanilla extract, sugar and of course, pecan halves!
This is a crust tht is in the frozen section and is in sheets; you can blind-bake it or do the following:
- Thaw to room temperature
- Put a little flour on clean surface
- Gently unroll dough (you may need to sprinkle a little flour on the countertop)
- Gently place dough over pie plate; lightly press into plate and crimp edges
How to make the pecan pie
In a large bowl, add lightly beaten eggs, sugar, karo and vanilla; stir together by hand
Add pecan halves; stir well
Pour sugar/pecan mixture into shell (flip pecan halves over if you want)
Place the pie directly on the middle baking rack (you may want to put a baking sheet on the lower rack to catch any spills)
Bake at 350ºF for 50-70 minutes; remove and allow to rest for 2 hours
What size pie plate do I use?
The measurements for this pecan pie recipe are for a 9" inch dish. If you use an 8" baking plate, use ⅓ cup less of sugar and Karo syrup; 1 teaspoon vanilla, 3 eggs and 1 cup of pecans.
I poured the pecan mixture into the shell. Will the pecans rise to the top?
The first time I ever made this recipe, I thought I ruined it because all the pecans fell to the bottom!Believe it or not, the pecans will rise to the top. Some may be upside down and others right side up.
If you want all the pecans to be "right side up," you'll have to flip some of the pecans over after you pour the mixture into the pie shell. I just use a fork to flip them over...
How do I know when it's done?
Bake at 350ºF for 50-70 minutes. Take it out of the oven and slightly shake the pan. If the center is still a bit jiggly, bake it another 10 minutes.
Another way to determine doneness is to use a thermometer. The internal temperature should be 200ºF.
How long do I wait to serve the pie?
The gooey Karo syrup filling firms up in about two hours. If you serve this classic Southern pecan pie before then, the filling will be runny and not quite firm.
It will still be delicious, just not as "pretty."
Use a 9" inch pie crust and pie plate
Use large eggs; not extra large
Lightly spray the pie plate with a spray oil/flour mixture (like Pam or Baker's Joy)
If you want a crispy crust, blind bake the empty shell. Place dried beans on the crust; bake at 350ºF for 20-25 minutes
You may want to put a foil ring around the edge of the pie crust so it won't get too brown
Pecans will harden as they bake; if you want a semi-hard pecan topping, place a loose piece of foil over the top of the pie the last 15-20 minutes of baking
Allow pie to cool at least 2 hours before serving
For best results, use a serrated knife to slice
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If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you! Thank you!
Classic Southern Pecan Pie
- 9 inch pie plate
- Thawed prepared pie crust
- 1 cup sugar
- 3 whole eggs , lightly beaten
- 1 cup Karo corn syrup , light
- 1¼ teaspoons vanilla extract
- 1½ cups pecan halves
- 1 prepared pie crust (pre-formed or "roll out" dough)
- spray oil with flour for pie plate (optional)
Prep the Crust
- Preheat oven to 350ºF
- Allow pie dough to come to room temperature1 prepared pie crust
- Roll pie crust into 9" inch pie plate; lightly spray plate with oil/flour (optional)spray oil with flour for pie plate (optional)
Make the Pie Filling
- In a large bowl, add eggs; beat lightly3 whole eggs
- Add sugar, karo syrup, vanilla; stir by hand1 cup sugar, 1 cup Karo corn syrup, 1¼ teaspoons vanilla extract
- Add pecan halves to sugar mixture; stir by hand1½ cups pecan halves
- Pour pecan/egg mixture into crust
- Place pie plate directly on middle rack; bake for 50 - 70 minutes @350ºF; allow to cool for 2 hours
- Test middle of pie with a knife for doneness; knife or fork may have a little pie filling on it, but not much; if not done, cook another 10 minutes, then re-check center for doneness. Internal temperature should be 200ºF.
- Allow to cool for two hours before slicing