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–+ servings
Close-up slice of baked pecan pie recipe showing gooey filling and crunchy caramelized pecans

pecan pie recipe

This classic Southern Pecan Pie Recipe features a buttery, flaky crust and a rich, gooey filling made with toasted pecans, brown sugar, and a touch of bourbon. It’s a timeless dessert that steals the show at every holiday table — sweet, nutty, and deeply comforting.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Breakfast Brunch Dessert
Cuisine: American Southern
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pie crust -Homemade or store-bought
  • 1 tablespoon Butter -For greasing the pan
  • 1 cup Pecan halves -Toasted for extra flavor
  • 1 cup Dark corn syrup -Use maple syrup as alternative
  • 1 cup Brown sugar -Packed
  • ½ cup Butter -Melted
  • 3 large Eggs -Room temperature
  • 1 teaspoon Pure vanilla extract -Enhances flavor
  • ¼ teaspoon Salt -Balances sweetness
  • 1 tablespoon Bourbon -Optional but recommended

Equipment

  • 1 9-inch pie pan (Glass or ceramic works best )
  • 1 Large mixing bowl (For whisking filling )
  • 1 Whisk (Or use a fork )
  • 1 Cast iron skillet (For toasting pecans )
  • 1 Wooden Spoon (For stirring mixture )

Method
 

  1. Toast pecans in a dry skillet until golden and fragrant for maximum flavor.
  2. Whisk eggs, corn syrup, sugar, butter, vanilla, and bourbon until smooth and creamy.
  3. Arrange toasted pecans in crust, pour filling slowly, and decorate the top neatly.
  4. Bake the pie at 350°F until the filling is set and the top looks golden brown.

Nutrition

Serving: 150gCalories: 520kcalCarbohydrates: 56gProtein: 6gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 250mgPotassium: 160mgFiber: 2gSugar: 42gVitamin A: 420IUCalcium: 60mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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