Traditional Southern Pecan Pie

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Sweet, sticky, buttery, and filled with crunchy pecans, this Traditional Southern Pecan Pie is the ultimate classic dessert that never goes out of style. Its golden filling, made with brown sugar, butter, and a hint of vanilla, offers a deep caramel-like flavor that contrasts beautifully with the crisp texture of the toasted pecans on top. Every bite melts in your mouth, bringing the warmth of Southern hospitality straight to your table.

Whether you’re making it for a holiday dinner or just a cozy weekend treat, this pie is an ode to traditional baking and cherished family recipes. It’s one of those nostalgic desserts that transports you to a porch swing on a warm southern evening. Served with whipped cream or a scoop of vanilla ice cream, it’s a crowd-pleaser you’ll want to bake on repeat.

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Why You’ll Love This Traditional Southern Pecan Pie

• Timeless Flavor: Rich, buttery filling and toasted pecans create a flavor that’s both rustic and refined.
• Simple Ingredients: Made with pantry staples, no fancy tricks needed.
• Perfect Texture: Gooey center with a crisp top and flaky crust.
• Holiday Favorite: A must-have for Thanksgiving, Christmas, and other festive gatherings.
• Customizable: Add a splash of bourbon or chocolate chips for a twist.

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Preparation Phase & Tools to Use

Before you start baking your Traditional Southern Pecan Pie, having the right tools makes all the difference.

• Pie Dish (9-inch): A classic glass or ceramic pie plate ensures even baking and allows you to monitor crust browning.
• Mixing Bowls: Use one large bowl for the filling to mix all ingredients thoroughly without splashing.
• Whisk or Hand Mixer: Ensures a smooth, lump-free filling.
• Measuring Cups & Spoons: Precision matters when balancing sugar and syrup.
• Baking Sheet: Placing your pie dish on a sheet catches any drips and prevents a sticky oven mess.

Having these essentials prepped not only makes your process smoother but also helps achieve consistent, delicious results.

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Ingredients for the Traditional Southern Pecan Pie

• Pie Crust: A homemade or store-bought 9-inch crust is the base for holding all that rich filling.
• Pecan Halves: These add crunch and a toasty nutty flavor that defines the pie.
• Light Corn Syrup: Gives the filling its signature gooey texture and mild sweetness.
• Brown Sugar: Deepens the caramel flavor and adds moisture.
• Unsalted Butter: Adds richness and helps bind the filling.
• Eggs: Provide structure so the pie sets up beautifully when baked.
• Vanilla Extract: Enhances the sweetness with warm, aromatic notes.
• Salt: Just a pinch balances the sweetness and enhances overall flavor.

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How To Make the Traditional Southern Pecan Pie

Step 1: Prepare the Pie Crust

Roll out your pie crust into a 9-inch pie dish, crimp the edges, and place it in the fridge while you prepare the filling. Chilling it helps prevent sogginess during baking.

Step 2: Make the Filling

In a large bowl, whisk together the eggs, brown sugar, light corn syrup, melted butter, vanilla extract, and salt until the mixture is smooth and glossy.

Step 3: Add Pecans

Stir in the pecan halves until fully coated. The pecans will float to the top while baking, forming a caramelized, crunchy top layer.

Step 4: Fill and Bake

Pour the filling into the prepared pie crust. Place the pie dish on a baking sheet and bake in a preheated 350°F (175°C) oven for 50 to 60 minutes. The center should be set but still slightly jiggly.

Step 5: Cool Completely

Allow the pie to cool at room temperature for at least 2 hours. This helps the filling firm up to the perfect consistency before slicing.

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Serving and Storing Your Traditional Southern Pecan Pie

Serve your pie slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. It’s equally delicious served cold straight from the fridge if you prefer a firmer texture.

To store, cover the pie tightly with plastic wrap or foil and refrigerate for up to 4 days. You can also freeze individual slices—just wrap them well and store in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.

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Frequently Asked Questions

How do I know when my pecan pie is done?

Your pie is ready when the center is just set but still slightly jiggly. It will firm up more as it cools.

Can I use dark corn syrup instead of light?

Yes, but keep in mind it will give your pie a deeper molasses flavor and darker color.

Can I make pecan pie ahead of time?

Absolutely! It actually tastes better the next day once the flavors have melded. Make it a day before your event and refrigerate.

What if my pie is runny?

This usually means it was underbaked or didn’t cool completely. Make sure to bake it until the center is just set and cool for at least 2 hours.

Can I add chocolate or bourbon?

Yes! A handful of chocolate chips or a tablespoon of bourbon stirred into the filling adds a delightful twist.

Should I blind bake the crust?

It’s not necessary for this recipe, but if you want a super crisp bottom crust, you can partially bake it before adding the filling.

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Want More Pie Ideas with a Twist?

If this Traditional Southern Pecan Pie has you craving more comforting pie creations, check out these flavorful favorites:

• Old-Fashioned Egg Custard Pie for a creamy, nostalgic dessert.
• Honey Butter Sweet Alabama Pecan Bread if you’re into pecan-packed bakes.
• Effortless Easy Chocolate Pie when you’re short on time but big on chocolate cravings.
• Cinnamon Roll Cheesecake for a fun fusion of classics.
• Raspberry Zinger Poke Cake for a fruity punch in every bite.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Kitchen By Kate on Pinterest

And let me know in the comments how yours turned out. Did you toast your pecans before mixing? Try adding chocolate? Or stick to the classic? I’d love to hear what your family thought.

Questions are always welcome—let’s make dessert magic together!

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