Southern Pecan Pie

Classic Southern pecan pie recipe

​The Spruce / Teena Agnel

Prep: 25 mins
Cook: 60 mins
Total: 85 mins
Servings: 8 servings
Nutrition Facts (per serving)
800 Calories
50g Fat
85g Carbs
8g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 800
% Daily Value*
Total Fat 50g 64%
Saturated Fat 16g 79%
Cholesterol 116mg 39%
Sodium 694mg 30%
Total Carbohydrate 85g 31%
Dietary Fiber 4g 14%
Protein 8g
Calcium 96mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This old-fashioned Southern pecan pie is a traditional Thanksgiving dessert.

The pecan pie―also known as Karo pie―was originally introduced in 1902 by the company that makes Karo corn syrup. It has become a much-loved pie, always a favorite on the holiday dessert table.

This is a classic pecan pie, made with homemade butter and shortening pastry. You can also use a frozen unbaked pie shell or use a refrigerated crust.


  • For the Crust:
  • 1 1/4 cups (6 ounces) all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 4 tablespoons chilled butter (cut into pieces)
  • 1/3 cup vegetable shortening (chilled)
  • 3 to 5 tablespoons ice water
  • For the Filling:
  • 1 cup light or dark corn syrup
  • 1 cup brown sugar (packed)
  • 1/4 teaspoon salt
  • 1/3 cup butter (melted)
  • 1 teaspoon vanilla
  • 3 large eggs (slightly beaten)
  • 1 1/2 cups pecan halves

Steps to Make It

Make the Crust

  1. Gather the ingredients.

    Ingredients for pie crust
    ​The Spruce / Teena Agnel
  2. Combine the flour, salt, and sugar; blend well.

    Combine flour, salt, sugar
    ​The Spruce / Teena Agnel 
  3. Add the pieces of butter and shortening and work with a pastry blender until the mixture forms crumbs. Some crumbs should be large, about the size of peas. If you use a food processor, pulse for about 5 to 7 times.

    Add butter
    ​The Spruce / Teena Agnel
  4. Work about 3 tablespoons of ice water into the mixture, then more water, about 1 teaspoon at a time, until the dough begins to hold together when a little is squeezed.

    Work ice water
    ​The Spruce / Teena Agnel
  5. Turn the mixture out onto a floured surface and press to form a flattened disc. Wrap in plastic wrap and refrigerate for about 30 to 45 minutes.

    Turn dough out
    ​The Spruce / Teena Agnel
  6. Roll the dough out into a circle about 2 inches larger than the pie plate (upside-down measurement). Fit it into the pie plate and flute the edge as desired. Refrigerate until you are ready to fill the pie.

    Roll dough out
    ​The Spruce / Teena Agnel

Make the Filling

  1. Gather the ingredients. Preheat the oven to 350 F.

    Ingredients for classic Southern pecan pie
    ​The Spruce / Teena Agnel
  2. In a large bowl, combine corn syrup, brown sugar, salt, butter, and vanilla; mix until smooth and well blended.

    Combine syrup
    ​The Spruce / Teena Agnel
  3. Add the slightly beaten eggs and blend well; stir in pecans.

    Add pecans
    ​The Spruce / Teena Agnel
  4. Pour the pecan mixture into the chilled pie shell.

    Add filling to crust
    ​The Spruce / Teena Agnel
  5. Bake for 55 to 65 minutes or until the filling is set. Check the pie for over-browning after about 40 minutes. If necessary, cover the crust edge with a pie shield or homemade foil ring to prevent excessive browning.

    ​The Spruce / Teena Agnel
  6. Cool pecan pie thoroughly and serve with a dollop of whipped cream or vanilla ice cream.

    Pecan pie
    ​The Spruce / Teena Agnel


  • If you are using a frozen pie shell, place it on a baking sheet before you add filling. It's much easier to move to and from the oven that way.

Recipe Variation

  • Replace the pecans with the 1 1/2 cups of coarsely chopped walnuts.