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

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

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!

4.93 from 13 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

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Enjoy!
Robyn xo