This family favorite Southern Pecan Pie is made with butter, dark corn syrup, a touch of cinnamon, and of course, pecans! Decadent and delicious!A CLASSIC SOUTHERN PIEWhen it comes to classic comfort desserts, few things can rival the rich, gooey goodness of a pecan pie. Its up there as one of all time faves! Whether its Thanksgiving or Christmas or you just a hankering for something sweet, this pecan pie recipe has got you covered. My recipe is easy but will taste like you spent hours whipping it up!FREQUENTLY ASKED QUESTIONS: What is the best pie crust to use? Lucky for us, you can get really tasty frozen pie crusts and refrigerated pie crusts these days. But, if you wanna do it all up from scratch, use your favorite pie crust recipe or maybe try my Wham Bam Pie Crust recipe. Isnt corn syrup the same as high fructose corn syrup? No. Corn syrup is not the same as high fructose corn syrup. I often get asked about substitutes for corn syrup because the two are often confused for each other. They are both made from cornstarch but corn syrup is 100% glucose while High Fructose Corn Syrup has had some of the glucose converted to fructose. High fructose corn syrup is what is usually used in soft drinks (source:sugars.com). Why does my pie still see jiggly after baking? The pie will still be a little jiggly when you pull it out of the oven. It will continue to get more firm and continue to bake slightly even after you remove it from the oven Why do you use dark corn syrup when other recipes use light corn syrup? I think the dark corn syrup adds a deeper, richer flavor. Its not so sweet that you think you might break a tooth. However, you can substitute with light corn syrup if its all you have or what you prefer to use. Why do you add cinnamon? The touch of ground cinnamon is that little ingredient that really brightens the other flavors up a bit. I think it sets it apart from other pecan pie recipes (like the dark corn syrup does as well). If you are not a fan of cinnamon then just leave it out. What do you mean by beaten eggs? For those of you who may be new to baking, when a recipe calls for beaten eggs,that means you need to whisk (or use a fork) the eggs together before adding them to the batter. This just helps the eggs to better incorporate into the rest of the batter. Corn syrup is so sticky, I have a hard time getting it out of the measuring cup. To easily measure and pour corn syrup, spray a little nonstick cooking spray in your measuring cup first. This will allow the sticky corn syrup to easily glide out of your measuring cup (works great for peanut butter and molasses too!) I always seem to burn the pecans on top, any tips? Dont overtake, even when the pie still seems a little bit jiggly. They will taste bitter and ruin the taste of the pie. If necessary, cover the pie with some aluminum foil to continue baking without burning. How do I store leftovers? Leftovers can be stored (covered) on the counter for 2 days, in the refrigerator for up to 5 days and can be frozen for up to 3 months (cover and wrap well to protect against freezer burn.) INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)frozen pie crust you can also buy a refrigerated pie crust and use your own pie pan or you can make your own. chopped pecans dont really like nuts but like the flavor of a pecan pie? Try using chopped pretzels (about 1 1/2 cups). eggs try to allow these time to come to room temperature. They will blend into the mixture better. sugar standard granulated sugar. salted butter it might seem strange to use salted butter but pecan pie is a very sweet pie and this helps cut a little bit of that overall sweetness. dark corn syrup light corn syrup can be substituted (see my FAQs above).ground cinnamon I mentioned this earlier but this is optional. vanilla extract Im not super picky about vanilla extract to be honest. I know some folks swear but making your own or using only Madagascar but honestly, I think regular baking vanilla works just fine. Ill leave that up to your preferences. HOW TO MAKE SOUTHERN PECAN PIE:Preheat oven to 350F degrees.Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup,ground cinnamon and vanilla extract until thoroughly combined.Place the pecans into the bottom of your pie crust.Then pour the filling on top of the pecans. Youll notice that the pecans will float to the top. Bake for about 45-50 minutes.Around the 20 minute mark, you may want to add some aluminum foil on top ofthe pie and around the edges ofyour pie crust to keep it from getting too browned. Oven times do vary, but basically, the middle of the pie should be just a little jiggly and the center will puff up a bit.Allow to cool then slice and serve all by itself or with a scoop of ice cream on top!CRAVING MORE RECIPES?Southern Caramel CakeSouthern Pecan Pie BarsGrandmas Oatmeal PieCrock Pot Pecan PiePecan Pie Bubble UpPecan TassiesPecan PralinesPecan Pie CheesecakesPecan Cake BarsPecan Pie MuffinsPecan Praline Cake with Butter SaucePecan Pie CupcakesThanksgiving Recipe RoundupOriginally published: May 2012Photos updated and republished: November 2025 PrintSouthern Pecan PieThe Best Southern Pecan Pie is made with a flaky pie crust, real butter, dark corn syrup, a touch of cinnamon and fresh pecans.Course DessertCuisine AmericanPrep Time 10 minutes minutesCook Time 50 minutes minutesTotal Time 1 hour hourServings 6Calories 652kcalAuthor Brandie SkibinskiIngredients1 (9-inch) frozen pie crust (or refrigerated pie crust, or make your own)3 large eggs, beaten cup white granulated sugar3 Tablespoons salted butter, melted1 cup dark corn syrup teaspoon ground cinnamon1 teaspoon vanilla extract1 cups chopped pecansInstructionsPreheat oven to 350F degrees.Take 1 (9-inch) frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. I like to put the crust on a baking sheet to make it easier to remove it from the oven after it is baked. In a medium bowl, whisk together 3 large eggs, beaten, 1/2 cup white granulated sugar, 3 Tablespoons salted butter, melted, 1 cup dark corn syrup, 1/4 teaspoon ground cinnamon and 1 teaspoon vanilla extract until thoroughly combined. Place 1 1/2 cups chopped pecans into the bottom of the pie crust. Then pour the filling on top of the pecans. Bake for about 45-50 minutes. Around the 20 minute mark, you may want to add some aluminum foil on top of and around the edges of your pie crust to keep it from getting too brown.Oven times do vary, but basically, the middle of the pie should be just a tad jiggly when done (not overly jiggly) and the center will puff up a bit. Allow to cool then slice and serve! VideoNotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.Dont over-bake. You dont want burnt pecans on top. They will taste bitter and ruin the taste of the pie. If necessary, cover the pie with some aluminum foil soy it can continue baking without burning.The pie will still be a little jiggly when you pull it out of the oven. It will continue to bake slightly even after you remove it from the oven.Leftovers can be stored (covered) on the counter for 2 days, in the refrigerator for up to 5 days and can be frozen for up to 3 months (cover and wrap well to protect against freezer burn.)NutritionCalories: 652kcal | Carbohydrates: 81g | Protein: 7g | Fat: 36g | Sodium: 306mg | Fiber: 3g | Sugar: 61g