This classic Pecan Pie Recipe is straight out of southeastern Virginia and is going to be the Best Southern Pecan Pie that’s ever passed your lips! Prepped in just minutes, it’s perfect for all of your holiday meals!
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.
Best Southern Pecan Pie
This recipe comes straight from my Nana’s handwritten recipe card. It’s a tried and true classic that is always a huge hit. I can’ tell you how many times I’ve been told it was the Best Pecan Pie recipe anyone has tasted!
How to Make Southern Pecan Pie
This recipe is no-fuss and simple to make. Start with a premade or homemade pie crust. In a bowl combine corn syrup, molasses, egg, brown sugar, melted butter, vanilla, and salt and whisk until blended.
Spread pecan halves in the pie shell and pour the mixture over them. Then bake on the center rack of the oven for one hour or until the center is set.
Pecan Pie Baking Tips
- For easy pouring, spray your measuring spoon or cup with nonstick spray before measuring corn syrup and molasses
- If you would like a picture-perfect design you can reserve 1/2 cup of pecans from the shell. After pouring the corn syrup mixture over arrange the reserved pecans in a design on top. Use a spoon to moisten the pecans with the corn syrup mixture before baking.
- If crust starts to brown before center of the pie is set, cover with aluminum foil to protect the edges.
How Do You Know When Pecan Pie is Set?
The pecan pie is done when the center is no longer liquid but has a slight jiggle consistency similar to jello.
Does Pecan Pie Have To Be Refrigerated?
Yes, if you are not eating the pie within two hours, store in the refrigerator until ready to serve.
Can You Freeze Pecan Pie?
Yes, this pie can be made ahead and frozen up to three months. If freezing, allow pie to cool completely then wrap in foil and place in a freezer-safe container (affiliate link). When ready to serve, thaw in the refrigerator overnight and bring to room temperature before serving.
Are you a fan of pecan pie? What are your family’s usual Thanksgiving desserts?
Here are some other Thanksgiving and autumn recipes you might enjoy:
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This classic Pecan Pie Recipe is straight out of southeastern Virginia and is going to be the Best Southern Pecan Pie that’s ever passed your lips! Prepped in just minutes, it’s perfect for all of your holiday meals!
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 eggs, corn syrup, brown sugar, molasses, butter, vanilla and salt. Mix with a whisk until blended.
- 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.
Notes
- For easy pouring, spray your measuring spoon or cup with nonstick spray before measuring corn syrup and molasses
- If you would like a picture-perfect design you can reserve 1/2 cup of pecans from the shell. After pouring the corn syrup mixture over arrange the reserved pecans in a design on top. Use a spoon to moisten the pecans with the corn syrup mixture before baking.
- If crust starts to brown before center of the pie is set, cover with aluminum foil to protect the edges.
Keywords: pecan, pie, southern
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!