Today is Pecan Pie Day here on the blog, and you’re lucky because I’m sharing my very favorite Southern Pecan Pie Recipe today!! I cannot imagine my childhood without thinking of pecans. I grew up between southeastern Virginia and the Lowcountry of South Carolina and if there’s one thing that was ALWAYS around-it was pecans. My great grandpa had multiple pecan trees in his yard and I remember being a little girl walking around collecting the nuts that had fallen then sitting around with my grandpa and a nutcracker after dinner eating them all up!
Without fail every Thanksgiving we had two pies for dessert-Pumpkin and Pecan. Neither was optional, you simply must have both! When I was first engaged I spent a few days at my mother’s house going through family recipes and compiling them to take with me as I started my own family, this recipe is my updated version of my own Nana’s, straight out of Suffolk, Virginia and you won’t find a more authentic and delicious Pecan Pie than this. I hope you love it as much as I do!
Are you a fan of pecan pie? What are your family’s usual Thanksgiving desserts?
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This authentic Southern Pecan Pie Recipe is one of my favorite holiday desserts!
Ingredients
- 9 inch frozen premade pie shell
- 2 cups halved pecans
- 3 eggs
- 1 cup light corn syrup
- 3/4 cup packed light brown sugar
- 1 tbsp molasses
- 1/2 stick (4 tbsp) butter, melted
- pinch of salt
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In a bowl combine all ingredients other than pie crust and pecans and mix with a whisk until blended. (Helpful hint-spray your measuring spoon with nonstick spray before measuring out molasses-it will slide of the spoon much easier!)
- Spread the pecans in the pie shell, reserving about 1/2 cup if you’d like to create a particular design on the top of your pie.
- Pour the mixture over the pecans. I normally spiral the reserved pecans along the top of the pie to make a picture-friendly design but it’s not necessary. If you do it make sure to use a spoon to spoon topping over the nuts you add on top so they are coated, don’t just set them on the top dry!
- Bake for one hour on middle rack. If crust starts too look too browned tent the pie with foil.
- Remove from oven and allow to cool completely before serving.
Keywords: pecan, pie, southern
Here are some other Thanksgiving and autumn recipes you might enjoy:
Layered Cheesecake Pumpkin Pie
Gina
Do you pre bake the pie shell ?
Melissa
No Gina, don’t prebake it, it will bake as the filling bakes. ~Melissa
Amy J Morales
What topping do you mean to spoon on top of the pecans?
Melanie
I think she means the sugar mixture , If there’s nothing on the nuts on top they might burn in the oven.
Staci
Made this pie last night and it looks amazing. Can’t wait to eat it this evening. Thank you so much for this awesome recipe. My first pie to ever make!
Staci
This is the best pecan pie I’ve ever had, my husbands grandma makes this for him and between us ladies, pretty certain I won ha! If you haven’t made this then you’re missing out. Over 60 likes on the pictures on FB!
Melissa
Oh I’m SO glad you like it Staci! I love it a ton too!! ~Melissa
Robin
Was this supposed to be for a pre made 9 inch deep dish crust or 9 inch regular crust?
I used the regular ones and ended up with enough liquid to fill two.
Melissa
Hi Robin, I believe I’ve always made it with a standard pie crust…I just looked back in my recipe notes and I’ve never noted otherwise. I’m adding it to my calendar to make again soon so I can test the crust just to double check, thank you for the feedback, I’ll let you know when I test it again. ~Melissa
Radhika
I came across the same issue the first time I made it! I just made it again tonight, and it is the perfect amount of filling for a deep pie crust!
Thanks for the recipe!
Mitey
Molasses won’t spoil. You can buy a small bottle and it will last forever. It’s a must in oatmeal cookies.
Jane S.
Thank you for sharing this recipe and your childhood memories. I’m always amazed how food connects us so much to our loved ones. I’m going to try this pie for Thanksgiving. We always have pumpkin and coconut custard pies.
Nan
Can I use syrup in place of molasses? I don’t want to buy to use this small amount?
Thanks for sharing!! Never made one but will give this a try.
Melissa
I’ve never tried it Nan, if you do try it will you let me know so I can include the outcome in the post? Incidentally molasses is great to have on hand for gingerbread too!
Janine
I LOVE pecan pie. Thanks for the recipe.
★★★★★
Melissa
You’re welcome Janine!