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This homemade pecan pie recipe is a classic, family-favorite Southern pie recipe! This easy recipe makes the best pecan pie to serve at Thanksgiving and Christmas and throughout the year! No wonder it has been in my family for generations!
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
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.
How Long Will Pecan Pie Keep?
You can 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?
YES! This recipe is perfect for making well in advance and freezing. Many times, I like to go ahead and make multiple pies at once and freeze for later.
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.
If you love pecans like my family does, you may also enjoy our Pecan Pie Bars or our Pecan Chewies. YUM!
More Favorite Southern Desserts
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
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
Nutritional Information
Enjoy!
Robyn xo
This is the third time I am making it. Yummy. I just added some rum.
Thanks, Sherry,
So glad you like it!
Hello… is there a way to make this without eggs? Thank you
You could try using 1 tsp baking soda, and 1 tbsp vinegar mixed to substitute 1 egg.
This turned out perfect.My boyfriend said it was the best pie he’s ever had.🥰
Thanks, Mollie. That is high praise from your boyfriend! So glad you both loved this pie.
I toasted the pecans VERY lightly in smoked sea salt! Just a pinch. Used real maple and corn syrup mixed. Used golden sugar. Family loved it so much, I had to triple the recipe for thanksgiving! Lol. Thank you so much!!!!
Thanks, Sherry. So glad everyone loved it so much!
It is a plus when your husband says it tastes better than his mom pecan recipes. We loved it.
That is awesome, Jena.
I’m not sure I have a preference, Linda. If you like the taste of maple syrup, you will love the pie with it, too.
Thank you for the receipt
I would love to try this recipe.
I absolutely LOVE this recipe! I make tarts as opposed to a pie …. Always a hit ♥️♥️
Thanks, Gloria. I love this recipe made into tarts, too.
I made this and it taste great! But my filling wasn’t smooth? It was gel like and bits of lumpy pieces? Any ideas?
Kristen, it sounds like the ingredients were not mixed thoroughly. Before you add the pecans, make sure all ingredients are fully combined and the filling is smooth. After the pecans, stir the filling again until the pecans are thoroughly combined with the other ingredients. I hope this helps.