Bake a classic Southern pecan pie for Thanksgiving.

Introduction

When you imagine a Southern Thanksgiving, you see a beautifully set, long table with a huge, perfectly glazed turkey taking center stage, surrounded by every casserole and side dish known to humanity. Laughter fills the air as family and friends crowd in one by one. But the one vision that stands out and everyone is looking for is that glorious Southern pecan pie, glossy and golden, nestled in a corner, commanding attention; it’s the crown jewel of the event. That flaky crust, that gooey-sweet filling, and those toasty pecans baked right on top, no wonder pecan pie has earned its place as one of the most beloved Southern traditions.

But pecan pie isn’t just a dessert. For us in the South, it’s a reminder of where we come from and a sweet way to show off what Southern kitchens have always done best: take what we’ve got and turn it into something memorable. Baking a Southern pecan pie intimidated me for many of my early years in the kitchen, but once I had a little baking knowledge and confidence under my belt, baking one was not nearly as scary as it seemed at the time. Actually, I laugh now knowing how easy it is to bake a crowd-pleasing Southern Pecan Pie.

Just starting out in your kitchen? Dive into my Kitchen Confidence Series — it’s your go-to for turning nervous first tries into proud “I made that!” moments.

As an Amazon Associate, I earn from qualifying purchases

A Short History of the Southern Pecan Pie

Let’s take a quick step back. The pecan itself is about as Southern as it gets. Native to North America, pecan trees stretch their roots deep into the soils of Texas, Louisiana, Florida, Georgia, and Mississippi. Indigenous people were the first to enjoy these buttery nuts, long before settlers ever thought about putting them in a pie.

The first written pecan pie recipes started appearing in the late 1800s, mainly in Texas. It wasn’t long before cooks discovered that pecans paired perfectly with sugar and eggs. Once corn syrup became widely available in the 1930s, thanks to the folks at Karo promoting their recipes, the pie as we know it today took off like wildfire.

By mid-century, pecan pie had marched its way onto every respectable Southern holiday table. These days, it’s just as much a Thanksgiving must-have as turkey and dressing. Ask any Southerner, and they’ll tell you, pecan pie isn’t optional; it’s a tradition.

Equipment You’ll Need

Now, pecan pie may look like something your grandmother spent hours fussing over, but truthfully, it doesn’t require much. A few basics will do the trick:

A 9-inch pie dish—glass or ceramic works, but many will argue that a metal pie pan with holes in the bottom works best.
Mixing bowls—one for whisking, one for holding.
A good whisk is essential—because we’re talking about a filling made mostly of eggs and syrup.
Measuring cups and spoons are needed for measuring sugar, syrup, and pecans.
A baking sheet—just in case that filling tries to bubble over.
A cooling rack—to keep that crust crisp after it comes out of the oven.

And if you’re making your crust from scratch, don’t forget the rolling pin. (But no judgment here if you grab a store-bought one; holidays are stressful enough. One I recommend is: Marie Callender’s deep dish)

Variations on the Classic Southern Pecan Pie

Now here’s where it gets interesting. The classic pecan pie is hard to beat, but Southerners love to tinker with recipes, adding just a splash here or a dash there to make it their own.

Chocolate Pecan Pie: Stir in some melted chocolate or cocoa powder, and you’ve got a pie that tastes like a brownie and pecan pie decided to be best friends.
Bourbon Pecan Pie: for a smoky, vanilla depth that feels like a warm Southern hug, add a splash of bourbon.
Maple Pecan Pie: For folks who don’t love corn syrup, maple syrup makes a lovely substitute, sweet, earthy, and rich.
Salted Caramel Pecan Pie: Drizzle caramel sauce into the filling, sprinkle the pecans on top with flaky sea salt, and watch the pie disappear faster than you can cut it.
Mini Pecan Pies: Cute, individual pies that are perfect for holiday buffets, parties, or picky eaters who don’t want to share.

Each one holds to the Southern spirit but gives just enough variation to keep your dessert table exciting.

Baking A Pecan Pie the Southern Way

The filling is simple—eggs, sugar, butter, syrup, vanilla, and of course, pecans. Pour it into your crust, scatter a few extra pecans on top for a perfect picture to finish, and bake until the center is set. Here’s the trick: the pie should jiggle slightly when you take it out. If it’s as stiff as a board, you’ve baked it too long. As a new baker, this will be the trickiest part. Follow the recipe cooking time guidelines.

That little jiggle is where the magic happens. As the pie cools, it sets into that gooey, rich filling everyone loves. The hardest part? Let it cool before you slice it. Trust me, if you cut it too soon, the filling will spill like a river, and nobody wants a soggy, runny slice. If you have never baked a pecan pie before, my advice is to test-bake one a week before Thanksgiving. Follow the recipe exactly as written. Please pay close attention to cooking times and check the pie’s appearance before removing it from the oven. If you don’t have a timer for baking or cooking, consider getting one. It makes life in the kitchen so much easier.

Serving Suggestions For a Southern Pecan Pie

Freshly baked pecan pie served with ice cream.

Sure, pecan pie is delicious on its own. But let’s be honest, around the holidays, “just pie” isn’t enough. So let’s dress it up!

A dollop of whipped cream—light, fluffy, and balances the sweetness.
A scoop of vanilla ice cream—because warm pie + ice cream is heaven.
A sprinkle of toasted pecans—adds crunch and looks good too.
Or, if you’re feeling fancy, some caramel sauce drizzled over the ice cream or whipped cream adds a little extra indulgence.

However, you serve it, don’t be surprised if folks come back for seconds—and maybe thirds.

Storing Pecan Pie Leftovers

Let’s talk about leftovers, though I can honestly say I don’t remember too many times there were leftovers to worry about. I’ll warn you, pecan pie rarely survives long enough to be considered a leftover. Still, just in case:

Room Temperature: Safe to sit out for about two hours. After that, it belongs in the fridge.
Refrigerator: Place in an airtight container or tightly cover with aluminum foil or plastic wrap, and store for up to 4 or 5 days. The flavor even deepens a bit after a day or two.
Freezer: Wrap slices tightly in plastic wrap, then foil, and they’ll last up to 2 months. Perfect if you want to make a pie ahead of time.

Reheating Your Southern Pecan Pie

Cold pecan pie is terrific, but let’s be real, pecan pie shines when warmed.

Oven: Place slices in a 300°F oven for 10–15 minutes. The crust stays flaky, and the filling softens right up.
Microwave: Quick fix—about 20–30 seconds per slice. Just know the crust may soften a little.

Either way, you’re not likely to hear complaints.

Why A Southern Pecan Pie Belongs on Every Thanksgiving Table

There’s something about pecan pie that feels like home. It’s not flashy like pumpkin spice lattes or trendy like cranberry cocktails. It’s steady. Reliable. A little slice of Southern hospitality baked right into a crust.

When you bring a pecan pie to the table, you’re not just serving dessert. You’re carrying on a tradition that stretches back generations.

Whether it’s for a holiday feast or a peaceful Sunday treat, this week’s pecan pie recipe honors those roots — every gooey, nutty bite is a nod to tradition, flavor, and simple joys.

Print Recipe

No ratings yet

Southern Pecan Pie

A classic Southern pecan pie recipe with a buttery crust, rich gooey filling, and toasted pecans on top. Perfect for Thanksgiving, and holiday gatherings.

Prep Time15

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: American Southern

Servings: slices

Calories: 539kcal

Author: Blissful Foods Plus

Equipment

1 9-inch pie plate ( glass, ceramic, or metal) or one store-bought deep-dish pie crust
1 mixing bowls
1 whisk
1 measuring cups and spoons
1 baking sheet
1 cooling rack
1 kitchen timer

Ingredients

1½ cups chopped pecans (set aside)
1 cup light Karo syrup
4 tbsp butter (melted)
¾ cup light brown sugar can use granulated sugar instead
3 large eggs
2 tsp vanilla
¾ tsp salt

Instructions

Preheat Oven to 425℉

Pie Crust

One store-bought crust rolled and ready to place in a 9.5-inch deep dish pie pan.
Purchase a store-bought frozen pie crust already in an aluminum pie pan. I use Marie Callender's deep-dish pie crust. Easiest method with great results.
If you have a good pie crust recipe, make it and let it chill while gathering the other ingredients.
Whichever you choose, prepare and set it aside.

Pecans

Chopped 1 ½ cups pecans and set aside.

Pie Filling

In a large mixing bowl, combine 1 cup of light corn syrup. 4 tablespoons of melted butter, ¾ cup light brown sugar (you may substitute granulated sugar), 3 large eggs, 2 teaspoons vanilla extract, and ¾ teaspoon of salt. Using a hefty whisk, thoroughly mix all ingredients until well blended.

Pie Assembly

Place your pie crust on a baking sheet. This is for any spill overs. Pour the chopped pecans into the bottom of the pie crust and distribute evenly. Whisk the filling again briefly and then pour it over the chopped pecans. You will see the pecans starting to rise to the top. This is normal.

Baking Pie

Place the pie into the 425℉ preheated oven and cook for 15 minutes. If you have a timer, set it for 15 minutes. When the timer goes off, reduce the oven temp to 325℉ and bake another 35-40 minutes. Set the timer for 35 minutes and check when it goes off. There will be a slight jiggle in the center of the pie only if it is done.. If you notice a slight center jiggle ( not a whole pie jiggle), then remove the pie from the oven and place it on a cooling rack to completely cool. If you feel it's not fully cooked, then return it to the oven for a few minutes.

Serving Pecan Pie

In my opinion, a pecan pie is great without any other embellishments. But during the holidays, you may want to get a little more festive with your presentation. Serve a slice of warm pecan pie with a scoop of vanilla ice cream on the side, or a slice topped with whipped cream and a drizzle of caramel sauce, just to elevate an already great thing to something spectacular.

Notes

As an Amazon Associate, I earn from qualifying purchases.

Nutrition

If you love pecan pie, you will adore my Mini Pecan Pie Muffins.

Conclusion

Southern pecan pie is more than a recipe; it’s a living story. From its humble roots in 19th-century Texas kitchens to its exalted place on holiday tables, it has sweetened family memories for generations. Whether you make it the classic way, stir in a splash of bourbon, or fashion it into bite-sized delights for a crowd, one thing remains true: every slice holds tradition, warmth, and the invitation to gather ‘round.

So, this year, when the turkey’s carved and the casseroles and other sides are served, save a little room because nothing finishes Thanksgiving like a slice of golden pecan pie. And if there are leftovers? Well, lucky you.

May You Bake a Perfect Pecan Pie Always!