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Southern Pecan Pie

Southern Pecan Pie

Course Dessert, Pie
Cuisine American
Keyword best-pecan-pie, pecan-pie-recipe, southern-pecan-pie
Prep Time 10 minutes
Cook Time 1 hour
Cooling time 4 hours
Total Time 3 hours 10 minutes
Servings 10 pieces
Calories 433kcal
Author Melissa


  • 1 9 inch deep dish pie crust
  • 1 cup light or dark corn syrup i.e. Karo
  • 1 cup light brown sugar or granulated sugar OR ½ cup each
  • 4 large eggs
  • 3 tablespoon butter melted
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • 2 cups pecan halves
  • whipped cream for serving


  • Preheat the oven to 350°F. Press pie crust firmly into pie dish. Set aside.
  • In a medium size mixing bowl, whisk together corn syrup, sugar, eggs, butter, vanilla and salt.
  • Add pecans, stirring until fully coated and evenly distributed.
  • Pour filling into pie crust. Use a spoon to space pecans evenly.
  • Bake for 60-70 minutes. Check at 40 minutes and lay a piece of foil on top to prevent over browning, if needed. Center should be set when gently shaken or reaches 200°F.
  • Cool on a cooling rack for at least 4 hours or chill prior to cutting.
  • Serve at room temperature or chilled with whipped cream.


  • To make fresh whipped cream, using an electric mixer whip 2 cups heavy cream with 1 teaspoon of vanilla and ¼ cup sugar until stiff peaks form. Be careful not to over beat, taste and adjust the level of sweetness to your liking.
  • Whipped cream should be whipped the day you're planning to serve it. Store chilled.


Serving: 1serving | Calories: 433kcal | Carbohydrates: 61g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 282mg | Potassium: 161mg | Fiber: 2g | Sugar: 48g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg