Southern Soul Food Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pecan Pie
A deep-dish pie of whole pecan halves set in a rich corn syrup and brown sugar custard, baked until gooey inside and toasty on top.
Contains common allergens
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Instructions
6 steps- 1
Preheat and Prep: Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch deep-dish pie plate and crimp the edges. Spread the pecan halves evenly across the bottom of the crust.
- 2
Mix the Filling: In a large mixing bowl, vigorously whisk together the lightly beaten eggs, light corn syrup, brown sugar, granulated sugar, melted butter, vanilla extract, and salt until completely smooth and homogeneous.
- 3
Assemble: Pour the syrupy filling directly over the pecans in the pie crust. The pecans will naturally rise to the surface, creating a beautiful layered look.
- 4
Bake: Carefully transfer the pie to the center rack of the oven. Bake for 55 to 65 minutes.
- 5
Check for Doneness: The pie is done when the edges are set and slightly puffed, but the very center still has a slight jiggle (like gelatin) when gently shaken. If the crust edges are browning too quickly, tent them with aluminum foil during the last 20 minutes of baking.
- 6
Cool Completely: This step is crucial: allow the pie to cool completely on a wire rack for at least 2 to 3 hours before slicing. This allows the custard filling to set properly. Serve with whipped cream.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving365
Calories
10 g
Protein
24 g
Carbs
27 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pecan pie is a Southern American dessert built around the pecan, a nut native to the Mississippi River valley and parts of Mexico, with corn syrup becoming the standard binder for the filling once it was mass-marketed in the early 1900s specifically as a pie-filling ingredient. The combination of nut, syrup, and egg custard has stayed largely unchanged since.
Listahan note
This version whisks the eggs in only after the syrup and sugars are fully combined, since adding them too early or too fast risks scrambling them before the custard ever reaches the oven.
Technique cues
- Whisking the light corn syrup, eggs, and sugars together until completely smooth gives the baked filling its glossy, sliceable set rather than a grainy one.
- Melting and cooling the butter before whisking it in keeps it from cooking the eggs on contact, which would leave streaks of scrambled egg through the filling.
- Spreading the pecan halves evenly across the bottom of the crust lets them rise into a single, even toasted layer on top as the pie bakes, rather than clumping unevenly.
- Light brown sugar's molasses note gives the filling a rounder caramel depth than plain granulated sugar would provide on its own.
Kitchen flow
- Parallel prep
- Crimp the crust and spread the pecans while the oven preheats so the filling can go straight in.
- Make-ahead
- Bake a full day ahead; the pie actually slices cleaner after an overnight set in the fridge.
- Leftover move
- Warm a slice and crumble it over vanilla ice cream for a second-day dessert.
- Cleanup rhythm
- Soak the sticky filling bowl in hot water immediately, since corn syrup cements fast as it cools.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
pecan halves
Main feature
Purpose: They give the pie its name, its toasted nutty top, and its texture against the soft custard.
Handling: Spread evenly across the crust bottom so they rise into an even top layer.
Adaptation: Walnuts work but are more tannic and bitter; toast them first to soften the difference.
light corn syrup
Custard body and set
Purpose: It gives the filling its glossy, sliceable set without crystallizing like plain sugar would.
Handling: Whisk thoroughly with the eggs and sugars until completely smooth.
Adaptation: Pure maple syrup or golden syrup works with a deeper flavor and a slightly softer set.
eggs
Custard binder
Purpose: They set the syrupy filling into a sliceable custard as the pie bakes and cools.
Handling: Beat lightly first, then whisk into the syrup and sugars until homogeneous.
Adaptation: There is no clean substitute here; the eggs are structural to the custard.
light brown sugar
Sweetener and flavor
Purpose: Its molasses note gives the filling caramel depth a plain white sugar would lack.
Handling: Whisk in with the granulated sugar until fully dissolved into the eggs.
Adaptation: Dark brown sugar pushes a stronger molasses, near-toffee flavor.
unsalted butter
Richness
Purpose: Melted butter rounds the filling and adds a buttery finish under the nuts.
Handling: Melt and cool before whisking in so it does not cook the eggs.
Adaptation: Browned butter adds nutty depth; a neutral oil works dairy-free but loses flavor.
Technique notes
- There's no substitute for the eggs here — they're structural to the custard's set, not just a flavor addition.
- Toast the pecans lightly before adding them if you want a more pronounced nutty flavor cutting through the sweet filling.
- Let the pie cool completely, for a few hours, before slicing — a warm pecan pie's filling is still loose and won't hold a clean slice.
Ingredient swaps
- Tree-nut allergy note
- This pie is built on pecans and has no safe nut-free version; serve a different dessert to a tree-nut-allergic guest.
- Corn-syrup-free direction
- Replace the corn syrup with an equal amount of pure maple or golden syrup; the set is slightly softer and the flavor deeper.
- Dairy-free direction
- Use a vegan butter or neutral oil and a dairy-free crust; the custard sets the same from the eggs and syrup.
Serve alongside
- Lightly sweetened whipped cream
- Vanilla bean ice cream
- Fresh berries
- Bourbon caramel sauce
- Strong black coffee
- Bourbon neat
- Cold whole milk
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered in the fridge for up to 4 days; refrigeration firms the custard for cleaner slices.
- Bring slices to room temperature or warm briefly in a 300F oven before serving.
- Freeze the whole baked pie wrapped well for up to 2 months and thaw overnight in the fridge.
Equipment
- 9-inch deep-dish pie plate
- Large whisk
- Wire cooling rack
- Aluminum foil for edge tenting
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Plan it in Listahan
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