Pies & Tarts
Southern Pecan Pie
Rich, gooey Southern pecan pie with a buttery custard filling and toasted pecans in a flaky homemade crust. A Thanksgiving classic perfected through years of testing.
Rich, Gooey, and Deeply Caramelized
That first bite of a great pecan pie is an event — your fork cracks through the caramelized top layer and sinks into gooey, butterscotch-like custard surrounded by rich toasted nuts. This recipe is the result of years of testing, and it hits every note: deeply flavored without being one-dimensionally sweet, with toasted pecans for maximum nuttiness and an optional splash of bourbon that adds a warmth you will not be able to stop thinking about.
Baker’s Tips
- Toast the pecans for 6-8 minutes before adding them to the pie — raw pecans taste like cardboard compared to toasted ones, and this single step makes a massive difference.
- Par-bake the crust for 15 minutes with pie weights before adding the liquid filling to prevent a soggy bottom.
- Whisk the filling gently — vigorous mixing incorporates air that causes puffing and cracking as the pie cools.
- Let the pie cool for at least 3 hours before slicing. The filling continues to set as it cools, and cutting too early gives you a soupy mess.
Variations
- Chocolate Pecan Pie: Scatter 1/2 cup dark chocolate chips over the par-baked crust before adding pecans and filling for a rich, fudgy layer.
- Maple Pecan Pie: Replace the corn syrup with pure maple syrup for a New England twist with a more robust, woodsy flavor.
- Bourbon Caramel: Make a quick bourbon caramel and use it in place of some corn syrup for an intensely caramelized version.
For a complete Thanksgiving pie spread, try this alongside my pumpkin pie and apple pie.
Ingredients
Pie Crust
Pecan Filling
Instructions
- 1
Prepare the Pie Crust
Whisk flour, sugar, and salt in a bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- 2
Roll and Par-Bake
Roll the chilled dough into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish and trim the overhang to 1 inch. Fold the edges under and crimp decoratively. Prick the bottom with a fork, line with parchment and pie weights, and bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment, and set aside.
- 3
Toast the Pecans
Spread the pecan halves on a rimmed baking sheet and toast in the 375°F oven for 6–8 minutes, stirring once, until fragrant and slightly darker. Watch them carefully — pecans go from perfectly toasted to burnt in about 30 seconds. Set aside to cool slightly.
- 4
Make the Filling
In a large bowl, whisk together the dark corn syrup, brown sugar, melted butter, eggs, vanilla, bourbon if using, and salt until smooth and well combined. The mixture should be glossy and uniform in color.
- 5
Assemble and Bake
Scatter the toasted pecans evenly over the bottom of the par-baked crust. Slowly pour the filling over the pecans — they will float to the top. Arrange any pecans that look out of place. Bake at 350°F (175°C) for 40–45 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan.
- 6
Cool Completely
Remove from the oven and place on a wire rack. The filling will continue to set as it cools. Allow at least 3 hours of cooling time before slicing. For clean slices, chill in the refrigerator for 30 minutes before cutting, then bring back to room temperature for serving.
Nutrition Information
Per serving (serves 10). Values are approximate.
| Calories | 490 calories |
| Total Fat | 27g |
| Saturated Fat | 9g |
| Carbohydrates | 58g |
| Sugar | 44g |
| Protein | 6g |
| Sodium | 210mg |
| Fiber | 2g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
Never Miss a Sweet Recipe
Join 5,000+ home bakers and get new recipes straight to your inbox.
Frequently Asked Questions
Can I use light corn syrup instead of dark?
Yes, but dark corn syrup gives the pie a deeper, more caramel-like flavor. If you use light corn syrup, add an extra tablespoon of brown sugar to compensate for the milder taste.
Is the bourbon necessary?
No, the bourbon is optional and adds a subtle warmth that complements the pecans beautifully. The alcohol bakes off during cooking, leaving only the flavor. You can omit it entirely or substitute an extra teaspoon of vanilla extract.
How do I know when pecan pie is done?
The edges should be set and firm, while the center should jiggle slightly like set gelatin, not like liquid. If you insert a knife about 2 inches from the center, it should come out mostly clean. The filling will firm up significantly as it cools.
Reader Reviews
Based on 326 reviews
