Pecan Pie Recipe – Pecan Pie is a classic southern pie! This easy pie recipe is a family heirloom dessert and the perfect pie to serve for holidays and special gatherings!

The BEST Pecan Pie Recipe - This Pecan Pie Recipe is a classic in my husband's family. For every family gathering, you better believe there will be pecan pie sitting front and center on the dessert table. Every. single. time. // addapinch.com

This delicious Pecan Pie is a holiday tradition in our family and an heirloom family recipe. It’s the BEST pecan pie recipe and the perfect southern dessert! This pie is perfect to have on your dessert table for Thanksgiving, Christmas, Easter and more! For every holiday or special gathering in our family, this pecan pie is a must!

Best Pecan Pie Recipe

For many years, I always assumed this pecan pie recipe was one of my mother-in-law’s delicious recipes. I was so surprised when she shared the recipe with me and it was titled, “Mimi’s Pecan Pie Recipe.” I can’t wait for you to try it too!

Her recipe makes the best, most perfect, easiest Southern Pecan Pie! This pie is made with just a handful of ingredients and baked in my favorite homemade pie crust recipe. Each bite boasts a beautifully crisp, nutty topping and rich, buttery caramel filling. It can easily be served warm topped with whipped cream, but we also love it served cold! Either way is delicious!

How to Make Southern Pecan Pie

Ingredients

To make this classic pie, you’ll only need a handful of ingredients. Most of these ingredients are staples that you most likely already have in your pantry, refrigerator or freezer.

  • granulated sugar
  • eggs
  • light corn syrup or maple syrup
  • melted butter
  • vanilla extract
  • salt
  • pecan halves or pieces
  • unbaked pie crust

Corn Syrup vs. Maple Syrup

You’ll notice for this pie recipe that I call for light corn syrup or maple syrup. Mimi’s original recipe uses light corn syrup. While corn syrup is not the same thing as high-fructose corn syrup, years ago I still wanted to find an alternative ingredient for those wanting to make pecan pie without corn syrup due to allergies or other reasons.

I tested and tested and tested the recipe using maple syrup in place of the corn syrup and I absolutely love it.

Corn syrup has a neutral flavor while maple syrup gives the pie a distinct maple flavor.

Should You Toast the Pecans?

There is no need to toast the pecans for pecan pie. I actually recommend that you do not toast the pecans! That is what makes this recipe such an easy pie recipe! As the pie bakes, the pecans rise through the filling and form an amazing, crispy, glistening, nutty topping for the pie. I’ve found that if you use toasted pecans, the pecans have an overcooked flavor that is not pleasing.

How to Make Instructions

Mimi’s Southern pecan pie is very simple to make with just a few key steps.

Preheat. First preheat your oven to 350 degrees.

Mix. Add sugar and eggs to a large bowl and whisk together until well-combined. Add in corn syrup (or maple syrup), melted butter, vanilla, and salt. Stir in pecan halves and pour into unbaked pie crust.

Bake. Place in oven and bake 45 minutes to 1 hour, depending on your oven.

How to Tell if Pecan Pie is Done

To test if the pie is done, you’ll want to make sure that the center of the pie does not jiggle a great deal when you move the pie pan slightly. If it does, leave it in the oven for about 5 more minutes and test again, repeating every 5 minutes or so until it just barely has any movement in the middle.

It will continue to become more firm once removed from the oven and cools.

Also, if you touch the center of the pie, it should slightly spring back to the touch. The more you make it, the more you’ll have an eye for when it is just right to remove from the oven and not overbaked or underbaked.

How to Prevent Pie Crust Edges from Over Browning

You may place a piece of foil over the top for the last few minutes of baking to prevent the edges of the crust from becoming too brown.

The BEST Pecan Pie Recipe - This Pecan Pie Recipe is a classic in my husband's family. For every family gathering, you better believe there will be pecan pie sitting front and center on the dessert table. Every. single. time. // addapinch.com

How Long Will Pecan Pie Keep?

You cake easily make your pecan pie ahead of time. I actually prefer to make it at least a day ahead of serving to allow it to chill in the refrigerator. I think it makes the pie even more delicious. Allow it to cool completely and then store covered in the refrigerator for up to 3 days.

Can You Freeze Pecan Pie?

Cool. Allow the pie to cool completely.

Wrap. Wrap the pie plate entirely in foil and then place into a freezer-safe zip top bag.

Freeze. Freeze for up to 3 months. To serve, thaw in the refrigerator overnight, then slice and serve as normal.

Pecan Pie Recipe | ©addapinch.com

More Favorite Southern Desserts

Southern Caramel Cake

Easy Peach Cobbler

Southern Banana Pudding

Sweet Potato Pie

Here’s Mimi’s Pecan Pie Recipe. It surely makes the best Southern Pecan Pie! I sure hope you love it as much as we do!

Pecan Pie Recipe

The BEST Pecan Pie RecipePecan Pie is a classic southern pie! This pie recipe is a family heirloom dessert and the perfect pie to serve for holidays and special gatherings!
4.88 from 8 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 8
Course Dessert
Calories: 369kcal
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • ½ cup granulated sugar
  • 3 large eggs
  • 1 cup light corn syrup or maple syrup
  • ½ cup butter melted
  • 1 teaspoon vanilla extract
  • pinch salt
  • 1 cup pecan halves or pieces
  • 1 unbaked pie crust

Instructions

  • Preheat oven to 350º F.
  • Add granulated sugar and eggs to a large bowl. Whisk together until well-combined. Add in corn syrup, melted butter, vanilla, and salt. Stir in pecan halves and pour into unbaked pie crust.
  • Place in oven and bake 45 minutes to 1 hour, depending on your oven. A piece of foil may be placed over the top for the last few minutes of baking to prevent the edges of the crust from becoming over brown.
  • You’ll want to make sure that the center of the pie does not jiggle a great deal when you move the pie pan slightly. If it does, leave it in the oven for about 5 more minutes and test again, repeating every 5 minutes or so until it just barely has any movement in the middle. It will continue to firm up once removed from the oven and cools. Also, if you touch the center of the pie, it should slightly spring back to the touch. The more you make it, the more you’ll have an eye for when it is just right to remove from the oven and not overbaked or underbaked.

Notes

Make Ahead Pecan Pie Recipe
Let the baked pecan pie cool completely and then place in the refrigerator for up 3 days. 
Freezer Friendly Pecan Pie Recipe
Once the pie has cooled completely, wrap the entire pie pan tightly with foil. Then, place the pie pan in a freezer bag, if you possible, and store in the freezer for up to 3 months. Thaw the pie in the refrigerator overnight and then slice and serve. 

Nutrition Information

Calories: 369kcal | Carbohydrates: 41g | Protein: 3g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 129mg | Potassium: 164mg | Fiber: 1g | Sugar: 37g | Vitamin A: 450IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 0.6mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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52 Comments Leave a comment or review

  1. Sweet memories! I wish you had shared a photo of her too! Btw…my mama would be 100 this year and oh how I miss her!!!

  2. Love the stories about your family….this one is a classic! So is the pie, beautiful. Thanks for sharing your life and recipes!

  3. Is there anything I can replace the corn syrup with such as light molasses? My entire family (as well as dozens of other people I know) get the most awful allergies to it. And for myself I’d like something a little less processed as well.

    1. Date syrup! Use one or one and a half cups of date syrup. Soak dates in some water several hours. When softened pour dates and water in processor and process or in blender.

  4. H E L P! I need to know how to tell when the pie is done, there is a lot of time between 45 min and an hour. I’m getting ready to make this pie right now but I’m a but nervous, I’ve never made one before and I’m not sure if I’m going to know when it’s done.

    1. Hi Lizz,
      You’ll want to make sure that the center of the pie does not jiggle a great deal when you move the pie pan slightly. If it does, leave it in the oven for about 5 more minutes and test again, repeating every 5 minutes or so until it just barely has any movement in the middle. It will continue to firm up once removed from the oven and cools. Also, if you touch the center of the pie, it should slightly spring back to the touch. The more you make it, the more you’ll have an eye for when it is just right to remove from the oven and not overbaked or underbaked.

  5. I love pecan pie. Recipe looks so good and saw the replacement for Corn Syrup, from a comment. That was very handy too. Will make this this week.. Thank you

  6. This is so good and quick to make.  Right after the pie came out of the oven I sprinkled chocolate chips on top which melted to add more calories!

  7. I’ve always loved pecan pie! This one is so delicious and so perfect with the homemade pie crust! 
    Sweet story about the heritage of this special pie in your husband’s family!
    Thanks for sharing!

  8. This most definitely is the best pecan pie I’ve ever made (and I’ve made quite a few over the years). It is buttery and nutty and perfectly sweet. It’s my favorite Thanksgiving desert and is requested by my sister-in-law who is from the south. I’ve made this recipe in the middle of July too because it’s so darn good!! Thank you, Robyn. I love all your recipes. 

  9. This pecan pie recipe looks wonderful. I’ve got a vegan guest for Thanksgiving and am wondering if you or one of your fans have made this with vegan butter substitute. Thank you Robyn for sharing your recipes!

  10. This is a lovely pie! Easy to make and delicious. I made a few adjustments…I doubled the pecans, 25 minutes of covered crust and next time I will use less sugar. I recommend this recipe with love!

  11. How much granulated sugar? It is not showing up in the recipe for me. Thanks! I had a Mimi that was a wonderful baker, so it was this recipe for me…

    1. Hi Jessica,
      My husband’s grandmother’s recipe does use more butter than a few other pecan pie recipes that I’ve tasted, but it definitely lends to the amazing flavor of the pie. If your pie was watery and did not solidify, it sounds like it needed to bake longer. To test if the pie is done, when you open the oven and touch the pie plate, if the center of the pie has movement, you’ll want to continue baking in 5 minute intervals until the pie has baked in the center.

  12. I baked 45 minutes and it still looked very runny I did follow all directions so now thanksgiving is here and I’m worried I will have to bake again any suggestions?? Also could it be all the butter?

  13. This is the first time ever I made pecan pie… never thought pecan pie could be good… how wrong… this was a killer recipe… so moist, so good and so easy!!! Thank you for an incredible recipe.. definitely a keeper and a new family heirloom!!!

  14. My first pecan pie. Turned out great. I used 3/4 corn syrup, and 1/4 real maple., and a few more pecans than listed. I usually don’t like pecan pies because they are too sweet (to me), but this one was just right. I forgot to set a timer, so I just used the “jiggle” test suggested, and it worked. I suggest that you put it in the fridge and not sample it until the next day because it will firm up. Thanks for the recipe!

  15. I made this recipe for a holiday party at work. I was super simple to put together…but think I cooked it a little too long because the crust got a little stuck to the bottom of my pie plate, but everyone raved over it and that is saying a LOT. Hands down the best pecan pie ever…but next time I have to figure out the whole crust thing!

    1. So happy that everyone enjoyed it, Maggie! It’s one of our family favorites. I’m not sure why the crust stuck and you may have done this, but just make certain to prepare the pie plate by buttering it ahead. Thanks so much! xo

  16. I love this pie. It truly was the best pecan pie I’ve made (I’m from South Carolina and know something about pecan pie).Thank you for the recipe.

  17. Love this recipe… Made it today for my girlfriend’s grand daughter. I tried a piece absolutely delicious. Thank you for sharing your grand mother’s recipe

  18. This turned out perfect. I did brown my butter but that’s the only modification I made. My boyfriend said it was the best pie he’s ever had.🥰

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