Easy Southern Pecan Pie

Pecan Pie

5 from 16 reviews

Impress your guests with this perfect Southern Pecan Pie.  With eight easy ingredients and only ten minutes prep time you too can cook like a chef.



  • 1 (9 inch) unbaked or frozen pie crust
  • 2 ½ cups pecans coarsely chopped
  • 3 large eggs
  • 1 cup light or dark corn syrup
  • ¾ cup packed light or dark brown sugar
  • 3 tablespoons melted butter (slightly cooled)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon



  1. Preheat oven to 350 degrees.  Add pecans to unbaked pie crust.
  2. In a large bowl whisk together eggs, corn syrup, brown sugar, melted butter, vanilla and cinnamon.  Pour the mixture over the pecans.
  3. Bake for 55-60 minutes or until the center has just a slight jiggle but the edges are stable and set.  Cool at least 2 hours before slicing.


  • If you have the time make a delicious homemade piecrust.  Simply cut the recipe in half since it is for a double crust.  It won’t take long at all and your guests will be so impressed with your cooking.
  • Don’t chop your pecan halves too much.  Just a quick coarse chop. There should still be whole halves and some quarters.
  • The pie should still be ever so slightly jiggly in the middle when it it is done however the outside should be set and steady.
  • For the ultimate pleasure top with fresh whipped cream and a pinch of cinnamon.
  • Once cooled store the pecan pie covered in the fridge for up to 4 days or freeze for up to 2 months.

Keywords: best pecan pie, how to make pecan pie, Southern pecan pie

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