Best Classic Southern Pecan Pie

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Whether you’re southern or not, this easy family favorite Pecan Pie must be included on your next Thanksgiving, Friendsgiving, and or Christmas holiday dessert table; that is if you want your guests coming back next year! And if you really want to impress your guests try this decadent Chocolate Orange Pecan Pie!

This easy pecan pie recipe has been adapted from a well-loved Aunt. Aunt Margie is famous in our family and is considered one of the greatest cooks in East Texas. Let’s just forget the fact she named it “Pete’s Pecan Pie” after my brother and get right down to business.

EASY AND DELICIOUS SOUTHERN PIE INGREDIENTS

What you’ll need first is high-quality ingredients:

• 4 large or 5 medium eggs
• sugar
• Karo Syrup…I know, I know it’s not all that great for you but it is the holidays!
• small amount of flour
• good quality butter
• vanilla extract…I use Madagascar
• roasted fresh pecans…I use my own pecans from our backyard garden (If it’s the 7th year pecan drought, I’ll buy local)
• pie crust

HOW TO MAKE AND BAKE

1. STEP 1 – Easiest way to start is with a unbaked pie shell or one in a box that you place in your own pie plate or a 10″ cast iron skillet.
2. STEP 2 –Beat your eggs first in a mixing bowl.
3. STEP 3 –Add sugar and flour gradually while your beating the eggs. Make sure big lumps from flour are gone.
4. STEP 4 –Add Karo Syrup (light or dark or a combo of both), melted butter, vanilla, and cinnamon. Mix well.
5. STEP 5 –Place pecan pieces in an unbaked pie shell. Pour egg and sugar mixture over pecans.
6. STEP 6 –Design pecan halves on top of the filling mixture. Note: most pecan pie recipes I’ve seen skip this step…but this separates a good pecan pie from a great one!! Extra steps make a difference!
7. STEP 7 –Bake at 350 for 45 mins or until filling is set (no jiggle).
8. STEP 8 –Let it rest and cool before serving (a couple of hours) or cover and put in the refrigerator.

It’s not just for Christmas or Thanksgiving!

Southern pecan pie isn’t just for the winter holidays. Serve this at barbecues, church gatherings, birthday parties, etc.

You can also use this wonderful filling and make it into mini pies using a cupcake pan. Just cut the pie dough into smaller circles with a biscuit cutter, top or a drinking glass or a top of a mason jar…anything that is circular and is the basic diameter of a cupcake tin.

Is it Freezable?

Yes and no. I’ve only had one Pecan Pie that I know of that had been frozen a month before Thanksgiving, my Aunt Jill’s (again another famous cook). She brought it one year, still in all the freezer wrap but thawed out. It tasted good but the whole crust was stuck to the pan. It made a great ice cream topping!

TOPPINGS!

• Vanilla Bean Ice Cream is my first choice. Whole Foods own brand of 356 everyday is really good. They have a 2 hour delivery window…how sweet for the holidays!
• Real Whipped Cream…maybe with a little bourbon and powdered sugar whipped in.
• Real Dairy Whipped Cream in a can is always a hit with the kids and super fast and convenient. Again another Whole Food 365 item for the holidays!

PECAN PIE OPTIONS

Pictured below is the Chocolate-Orange Cointreau Pecan Pie I made for Thanksgiving this year. OMG was it amazing!

Chocolate Pecan Pie is very popular and easily adapted from my basic pecan pie. 1 cup of chocolate chips in the bottom with the pecan pieces and you’ve got a perfect Chocolate Pecan Pie!

Chocolate Bourbon Pecan Pie is truly a special pie. I made one last year and it was a HIT and again easily adapted from my basic pecan pie. 1 cup of chocolate chips in the bottom with the pecan pieces and 1 jigger of your favorite Bourbon and you’ve got a perfect Chocolate Bourbon Pecan Pie!

EASY HOLIDAY MEAL IDEAS:  

FAVORITE HOLIDAY DESSERTS

No Bake Key Lime Cast Iron Pie! This pie is so pretty served in a cast iron skillet and sooooo good!

No Bake Orange Dream Cast Iron Pie! Beautiful pie and tastes so light and refreshing…perfect for an ending to a heavy holiday meal.

Chocolate Key Lime Cookies Wonderful everyday, every holiday treat!!

Easy No-Bake Banana Pudding. This Banana Pudding is a southern classic and cherished any time of the year!

Best Chocolate Orange Pecan Pie

Elise

Pecan Pie lover rejoice in this super scrumptious version of the classic southern pecan pie. Lots of pecans , orange zest, chocolate chips, and orange liqueur in a wonderful buttery golden filling. It's delicious!

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Dessert

Cuisine American, Southern

Servings 8

Calories 350 kcal

Ingredients

  

1x2x3x

• 4 or 5 large or med eggs
• 1 cup Karo Syrup, dark corn syrup or light corn syrup
• 1 cup sugar
• 1 tbsp flour heaping
• 1/4 cup orange liqueur, Cointreau
• 1 med zest of orange
• 1/4 cup melted butter
• 1 tsp vanilla or more to taste
• 1.5 cup pecans pieces chopped
• 1 cup chocolate chips milk chocolate or dark
• pecan halves top decoration
• 1 store-bought pie shell or tube pie dough

Instructions

 

• STEP ONE - Unwrap and bring the store-bought pie crust that comes in a pie tin to room temperature. If using pie dough in a roll then unroll the crust and place in a 9-inch pie pan. Crimp and flute edges of pie crust.
  1 store-bought pie shell or tube pie dough
• STEP TWO - In a large bowl, crack 4 large or 5 medium eggs into the bowl. Whisk the eggs together until smooth.
  4 or 5 large or med eggs
• STEP THREE - Whisk in sugar and flour gradually into the beaten eggs. 
  1 cup sugar, 1 tbsp flour
• STEP FOUR - Melt the butter in the microwave or on top of the stove, let is cool. Add corn syrup, the cooled, melted butter, vanilla extract, and orange liqueur to the egg mixture. Mix well.
  1 cup Karo Syrup, dark corn syrup or light corn syrup, 1/4 cup orange liqueur, Cointreau, 1/4 cup melted butter, 1 tsp vanilla
• STEP FIVE: Zest one medium orange over pie filling and stir.
  1 med zest of orange
• STEP SIX - Place pecan pieces and chocolate chips in the bottom of the unbaked pie shell. Note: if you like a crispier crust, blind bake the pie shell before you start making the pie filling.
  1.5 cup pecans pieces, 1 cup chocolate chips
• STEP SEVEN: Pour pecan pie filling over the pecans and chocolate chips. 
• STEP EIGHT: Design pecan halves on top of filling mixture. Note: most pecan pie recipes I've seen skip this step.
• STEP NINE:  Place filled pie dish on a baking sheet. Bake at 350° for 45 mins or until filling is set, no jiggle in the center of the pie.
• STEP TEN: Let the baked pie rest and cool before serving (a couple of hours) or cover with plastic wrap or aluminum foil and store in the refrigerator.

Notes

Note: if you like a crispier crust, blind-bake the pie shell before you start making the pie filling.

Yes, bake the pie as directed and then let it cool completely. Once the pie has cooled, wrap it securely to prevent freezer burn and maintain its freshness. Use either aluminum foil or plastic wrap to tightly cover the entire pie, ensuring it's well-sealed. Put the wrapped pecan pie in the freezer. Try to place it on a flat surface to prevent it from getting squished or deformed. If you have limited space, you can put it on a baking sheet to freeze initially and then transfer it to a more convenient spot in the freezer once it's solid. It's a good practice to label the package with the date of freezing. Pecan pies can generally be kept frozen for 1 to 2 months, so noting the freezing date will help you keep track of its freshness. When you're ready to enjoy the frozen pecan pie, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can reheat the pie in a preheated oven at around 325°F (160°C) for about 15-20 minutes to warm it up before serving

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 0.1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.001gSodium: 0.3mgPotassium: 67mgFiber: 0.04gSugar: 38gVitamin A: 1IUVitamin C: 0.2mgCalcium: 17mgIron: 0.1mg

Keyword Christmas desserts, easy, holidays, orange liqueur, orange zest, special occasion, Thanksgiving desserts

Tried this recipe?Let us know how it was!

Best Classic Southern Pecan Pie

Elise

Classic southern pecan pie. Lots of pecans in a wonderful buttery golden filling. It's delicious!

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Dessert

Cuisine American, Southern

Servings 8

Calories 350 kcal

Ingredients

  

1x2x3x

• 4 or 5 large or med eggs
• 1 cup Karo Syrup, dark corn syrup or light corn syrup
• 1 cup sugar
• 1 tbsp flour heaping
• 1/4 cup melted butter
• 1 tsp vanilla or more to taste
• 1.5 cup pecans pieces chopped
• pecan halves top decoration
• 1 store-bought pie shell or tube pie dough

Instructions

 

• STEP ONE – Unwrap and bring the store-bought pie crust that comes in a pie tin to room temperature. If using pie dough in a roll then unroll the crust and place in a 9-inch pie pan. Crimp and flute edges of pie crust.
  1 store-bought pie shell or tube pie dough
• STEP TWO – In a large bowl, crack 4 large or 5 medium eggs into the bowl. Whisk the eggs together until smooth.
  4 or 5 large or med eggs
• STEP THREE – Whisk in sugar and flour gradually into the beaten eggs. 
  1 cup sugar, 1 tbsp flour
• STEP FOUR – Melt the butter in the microwave or on top of the stove, let is cool. Add corn syrup, the cooled, melted butter, and vanilla extract to the egg mixture. Mix well.
  1 cup Karo Syrup, dark corn syrup or light corn syrup, 1/4 cup melted butter, 1 tsp vanilla
• STEP FIVE- Place pecan pieces in the bottom of the unbaked pie shell. Note: if you like a crispier crust, blind bake the pie shell before you start making the pie filling.
  1.5 cup pecans pieces
• STEP SIX: Pour pie filling over the pecans.
• STEP SEVEN: Design pecan halves on top of filling mixture. Note: most pecan pie recipes I've seen skip this step.
• STEP EIGHT:  Place filled pie dish on a baking sheet. Bake at 350° for 45 mins or until filling is set, no jiggle in the center of the pie.
• STEP NINE: Let the baked pie rest and cool before serving (a couple of hours) or cover with plastic wrap or aluminum foil and store in the refrigerator.

Notes

Note: if you like a crispier crust, blind-bake the pie shell before you start making the pie filling.

Yes, bake the pie as directed and then let it cool completely. Once the pie has cooled, wrap it securely to prevent freezer burn and maintain its freshness. Use either aluminum foil or plastic wrap to tightly cover the entire pie, ensuring it’s well-sealed. Put the wrapped pecan pie in the freezer. Try to place it on a flat surface to prevent it from getting squished or deformed. If you have limited space, you can put it on a baking sheet to freeze initially and then transfer it to a more convenient spot in the freezer once it’s solid. It’s a good practice to label the package with the date of freezing. Pecan pies can generally be kept frozen for 1 to 2 months, so noting the freezing date will help you keep track of its freshness. When you’re ready to enjoy the frozen pecan pie, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can reheat the pie in a preheated oven at around 325°F (160°C) for about 15-20 minutes to warm it up before serving

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 0.1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.001gSodium: 0.3mgPotassium: 67mgFiber: 0.04gSugar: 38gVitamin A: 1IUVitamin C: 0.2mgCalcium: 17mgIron: 0.1mg

Keyword Christmas desserts, easy, holidays, special occasion, Thanksgiving desserts

Tried this recipe?Let us know how it was!

Sharing is caring!