Robyn Stone
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
Nutrition Information
Enjoy!
Robyn xo
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!!!
Definitely a favorite pie of mine. Yum!
Love the stories about your family….this one is a classic! So is the pie, beautiful. Thanks for sharing your life and recipes!
Robyn,
Aren’t family recipes the best?! I love them and the stories that go with them. Pinned.
Annamaria
What an incredible way to keep the memories alive! Love this pie and your story even more!
want!! Looks amazing!
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.
Hey 1cup sugar dissolved in 1/4cup hot water is one subtitute for light corn syrup hope that helps
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.
Never heard of doing this. Will have to try the date syrup!
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.
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.
Pinned it! Thank you!
What size pie shell are you using, 8 inch, 9 inch?
I’d be so game to have this pie for breakfast this morning!!
Sorry, but I can’t find the recipe for the crust.
Hi Helen,
I’ve included the pie crust recipe link here: https://addapinch.com/cooking/pie-crust-recipe/
What size pie pan are you using? 8? 9? 9.5? 10?
What do you recommend baking temp and time for high attitude, like living in CO
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
This is so good and quick to make. Â Right after the pie came out of the oven I sprinkled chocolate chips on top which melted to add more calories!
Sounds delicious Kay! xo
I’ve always loved pecan pie! This one is so delicious and so perfect with the homemade pie crust!Â
Sweet story about the heritage of this special pie in your husband’s family!
Thanks for sharing!
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.Â
So happy to hear that you enjoy this too, Terry Ray! Thanks!
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!
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!
Thanks Debra! xo
The replacement of maple syrup instead of corn syrup , is that “real” maple syrup or the fake stuff we all grew up on?
Real maple syrup if you use that. Hope you enjoy it, Melissa. Thanks!
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…
Hi Mandi,
It’s 1/2 cup. I hope you enjoy it! Mimi’s are very special, aren’t they? Thanks! xo
What size pie plate did you use? Thanks for your help.
It’s a 9 inch pie plate. Enjoy it, Robin!
This recipe called for WAY too much butter. Came out watery and did not solidify.Â
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.
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?
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!!!
I am thrilled to hear that your family enjoyed it too, Agnes – and that it will be a part of your family traditions too! Thank you so much! xo
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!
How wonderful to hear this, Paul! I’m so happy you enjoyed it! Thanks!
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!
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
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.
Thanks so much Rebecca! xo
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
Thanks so much Dennis! I’m so glad you enjoyed it!
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. 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.🥰
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. Added bourbon ,just a tbs. 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.
Hi Robyn, Do you prefer this pie made with corn syrup or maple syrup? I would like to try it with maple syrup, but afraid it would change the taste too much. Thansk!!
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.