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Perfectly Southern Pecan Pie

72 Reviews

Pecan pie…you’re either a fan or you’re not, right? We are going to make you a fan for life with this recipe! There are a few secrets to making it perfect…

I haven’t ever really been a pecan pie eater. They were always so overly sweet and the nuts bitter or over cooked. I set out to find the best recipe and found that there were a few things that helped.

A photo of a slice of pecan pie sitting on a white place with a dollop of whipped cream on top.

So if you are on the hunt for a simple and deliciously sweet pecan pie recipe for Thanksgiving, your hunt ends here! And while you’re at it, you might as well make a pumpkin pie and apple pie too! This is the problem I have on Thanksgiving…I end up eating like 5 different pieces of pie because I just can’t choose!

How to Make Pecan Pie?


The first step to any pie is the crust! You could buy a pre-made store pie crust, or you could whip up our fail-proof pie crust and let everyone know the whole pie is made from scratch! This recipe makes a double crust, so you can make 2 pecan pies! Winning! That pie crust post also has all sorts of good info on everything you need to know about pie crusts.


The beautiful thing about this pie is that it almost doesn’t get any easier. You simply mix together a syrup, put some pecans in it, pour it into the crust and bake. Voila! Pecan pie! To make the syrup, combine the sugars (see secret #1 below), salt, corn syrup, butter, eggs (see secret #2 below) and vanilla. Reserve 1/4 cup of the syrup for later.

A photo of a slice of pecan pie being removed from a whole pie.


The next step is the pecans. Pecans are so dang good! I just had to throw that in there! Chop 1 cup of pecans and be sure you leave some whole for putting on the top. Mix the chopped nuts into the syrup and pour the syrup/pecan mixture into the crust.


Take the reserved 1/4 cup of syrup you reserved and mix it with the whole pecans. Arrange the dipped whole pecans on the top of the pie in a circle starting from the outside and working your way to the center. Dipping the pecans in the syrup candies them and makes them perfectly sweet when the pie bakes. Pour any remaining syrup on top of the pie.

A photo of a whole pecan pie perfectly baked.


Bake the pie for 30 minutes at 350 degrees Fahrenheit and then cover the crust with foil and bake for another 20-35 minutes. You will know the pie is done when the middle springs back when you tap on it and the middle is 200 degrees.


Allow the pie to cool for 2 hours so it sets up completely and serve with a dollop up whipped cream!

A photo of a slice of pecan pie on a white plate with a fork sitting next to it.

Pecan Pie – Secret #1

Ok, now it is time for those few secrets that make this pecan pie recipe perfect! Many recipes call for one kind of sugar but the secret is in using TWO! We found that using both white and brown sugar makes for the perfect sweetness and flavor.

Pecan Pie – Secret #2

The next secret is in the eggs. Two eggs and it didn’t set up enough, 4 eggs and the consistency was a little bit, well gaggy in my humble opinion. We settled on three eggs to help the filling be smooth and creamy but still hold its shape instead of pouring out of the crust. 

That being said, large eggs are a must. Don’t use medium or x-large eggs as it won’t turn out the same. 

A photo of a whole pecan pie perfectly baked.

Pecan Pie – Secret #3

The last secret is the pecans. Using whole and chopped pecans gave the beautiful finish and crunch while the chopped pecans melted into the filling without becoming a distraction. It’s the best of both worlds!

How Can You Tell When Pecan Pie Is Done?

This pie is done when it bounces back when you tap on it in the middle. It should also have a temperature of 200 degrees Fahrenheit in middle.

Can Pecan Pie Be Left Out Overnight?

This pie can be left out at room temperature for up to a day. So if you’ve served it and you know it will be eaten within the next day, then it will be fine left out. If it’s going to be any longer, then cover it with plastic wrap and stick it in the refrigerator.

A photo of a slice of pecan pie taken from overhead.

Why Is Pie Crust Tough?

Head over to our pie crust post for all the details on pie crust!

How Far Ahead Can You Make Pecan Pie?

This pie is a great pie to make ahead of time. Bake the pie like normal, let it cool completely and then store it loosely covered in the refrigerator for up to two days ahead of time. Allow it to come to room temperature before serving. This is great for Thanksgiving when oven time is in high demand!

Can You Freeze Pecan Pie?

You can freeze pecan pie both before and after it is served. If you want to make it ahead of time and freeze it, bake it as directed, let it cool completely, then wrap it tightly in plastic wrap or foil. Place the wrapped pie in a freezer safe ziplock bag. It will be good in the freezer for up to 3 months. When it’s go time, allow it to thaw in the refrigerator overnight and let it come to room temperature before serving it.

Should you have leftovers that you want to save for longer than a few days, follow the same steps above for freezing.

A photo of a slice of pecan pie with a bite taken out.

If you like pecan pie, be sure to make our pecan pie brownies and maple pecan pie bars.

Pecan pie lovers, this recipe is for you! If you’re on the fence about pecan pie, then this recipe is definitely for you! We are winning you over with this one! It is simple, classic and perfectly sweet and luscious!

More PIE RECIPES You’re Sure to Love:

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Perfectly Southern Pecan Pie

3.8 from 72 votes
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 10
A simple recipe for pecan pie that is deliciously sweet with a perfect crunch from pecan nuts!


  • 1 Pie Crust unbaked
  • 3/4 Cup White Sugar
  • 6 Tablespoons Brown Sugar
  • 1/2 Teaspoon Salt
  • 1 Cup Corn Syrup light
  • 1/3 Cup Butter melted
  • 3 Large Eggs beaten
  • 1 Teaspoon Vanilla
  • 1 Cup Pecans chopped
  • Whole Pecans additional for topping


  • Preheat oven to 350 degrees
  • Mix the syrup together by mixing the sugars, salt, corn syrup, butter, eggs and vanilla.
  • Set aside 1/4 cup of the syrup for later
  • Mix the chopped nuts into the syrup
  • Pour the mixture into the crust.
  • Toss the remaining whole nuts in the 1/4 cup of reserved syrup and arrange in a circle starting at the outside of the crust and working your way into the center. Pour any remaining syrup all over the top.
  • Bake for 30 minutes then cover the crust edges with foil and continue to bake for 20-35 minutes or until the middle springs back when tapped and has reached 200 degrees.
  • Allow to cool for 2 hours then serve with whipped cream


Pecan pie can be kept in the refrigerator for 4 days, or it can be frozen for 2 months.
Nutrition Facts
Perfectly Southern Pecan Pie
Amount Per Serving (1 slice)
Calories 408 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 80mg27%
Sodium 287mg12%
Potassium 90mg3%
Carbohydrates 58g19%
Fiber 1g4%
Sugar 49g54%
Protein 4g8%
Vitamin A 286IU6%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

A photo of a slice of pecan pie sitting on a white place with a dollop of whipped cream on top.


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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • Hi, We live in Minas Gerais, a State near São Paulo and Rio de Janeiro. 😉

    • Reply
    • My husband served in north São Paulo!

      • Reply
  • Your pecan pie is in the oven now! I’m so excited. Have been feeling sorry for myself stuck in the UK without my usual American friends to celebrate with. I am a Brit and I’ve only ever had thanksgiving 3 times but I had to do something to mark the occasion!

    • Reply
    • How was it??

      • Reply
      • oh. my. days.
        thank you so much 🙂

      • LOVE to hear this!! Thank you for the feedback!

  • Every time I see an “authentic southern pecan pie” recipe, I cringe. No self-respecting Southern cook would skimp on the pecans in a pecan pie. The 1-1/2 cup minimum pecans are poured into the pie shell and the syrup is poured over them. Otherwise, the pecans end up as a thin layer on top of the pie and there is a inch of gooey filling under them.

    • Reply
    • Hi Gail! We put a cup of chopped pecans in the syrup and then whole pecans all over the top. You can definitely add more pecans if you want!

      • Reply
  • Is this pecan pie for a 9 inch pie pan?

    • Reply
    • Yes!

      • Reply
  • I doubled the recipe and noticed that the second pie didn’t thicken as it should. Should they be mixed separately? If so, would you please let me know? Thank you.

    • Reply
    • Yes, it should always be mixed separately.

      • Reply
  • This turned out so good! It was my first time making a pie from scratch ( I used your crust recipe too) and it was not as daunting as I thought it would be. Thanks for sharing!

    • Reply
    • Yay! You’ve made my day Lauren! And now I’m craving pecan pie!

      • Reply
  • This was the perfect ending to my family’s Thanksgiving. Just the right amount of crunch and sweetness. I used a pre-made pie crust to speed things up a bit. Yum!

    • Reply
    • Yay! We love to hear that! Thanks for taking time to leave feedback!

      • Reply
      • Absolutely perfect. It’s the third time that I made your recipe.
        Thanks from Brazil!!!

      • Yay! Thank you so much Adriana! What part of Brazil? My husband served a church mission there several years ago so we love Brazil!

  • Can I substitute some of the sugar for splenda?

    • Reply
    • Hey Rosa! I don’t think Splenda is a good idea for this pie. It won’t keep the same consistency for the filling.

      • Reply

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