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Southern Pecan Pie

Southern Pecan Pie loaded with pecans

National Pi Day

Today, 3.14, is National Pi Day π.   Mathematicians and Scientists celebrate by eating pie.  Here is ‘piece’ on Southern Pecan Pie. Having lived in Georgia twice, once in the late Eighties and again just after the turn of the century (that sounds eons ago but it was 2001-2003,) I became very fond of pecan pie.  I must admit that I had tried it several times before and really didn’t care for the ooey gooey too sweet filling with pecans pieces suspended in a layer on the top.  To me it was a weird kind of pie filling with nuts on the top.  Then I tried the real stuff.   I lived and worked in Newnan, Georgia and a colleague at work made the best ever pecan pie for a holiday buffet.  Right then I knew I hadn’t eaten the real stuff before.  She shared the secrets to a fabulous pecan pie.

Pecan-Pie-unbakedSecret 1 – Always use both light and dark corn syrup.  She swears by it and her momma swears by it and her grandmomma swears by it and her great grandmomma swears…you get the picture.

Secret 2 – Always use 2 full cups of pecan halves.  This pie is loaded with pecans with a little bit of filling rather than pie filling with a little bit of pecans.

Secret 3 – Never use anything less than the real butter.  It doesn’t call for much but it makes a total difference in the richness.

Secret 4 – Always call it pecan (pea’ can) pie not (pa con’) pie.  This really makes a difference in authenticity.  I swear on it.

Recipe: Southern Pecan Pie

Prep Time: 10 Minutes | Cook Time: 55 Minutes | Yield: 6 servings | Level: Easy


  • 3 eggs
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/2 cup dark corn syrup
  • 2 Tbsp butter, melted
  • 1 tsp vanilla
  • 2 cups pecan halves
  • 1 pie pastry for 9 inch pie plate
  • ice cream

Special Equipment – 1 9-inch pie plate

1 Preheat the oven to 350 degrees.

2 Crack the eggs into a bowl and beat slightly.

3 Add the sugar, syrups, butter and vanilla and mix then add the pecans.

4 Pour the mixture into a pie plate lined with pie pastry.  Arrange the top layer of pecans with the rounded side up for a beautiful finished presentation.

5 Bake at 350 degrees for 50-55 minutes or until a knife comes out clean. Cool then serve with ice cream.


Pie Crust – To protect the pie crust edges from over browning, make a pastry tent with aluminum foil. Pull off 13-14 inches of foil. Fold in half then half again and half once more. Cut a pie shape at the 6-inch length and then trim off about 1 1/2-1 3/4 inches. Unfold and shape into a circular tunnel to cover the outside crust. About 40 minutes into the baking process, crown the crust loosely until pie is done.

Dish Designer

  • Use a purchased pie crust or make a homemade crust.
  • Exchange ice cream for whipped or pie cream.

Inspiration – Colleague at Emory Peachtree Regional Hospital
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 2, 2012

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7 Responses to Southern Pecan Pie

  1. Satellite 420 Battery March 14, 2011 at 9:57 pm #

    Sure wish I had some pie (any pie would do) to eat right now in celebration of pi day.

    • helenhorton March 14, 2011 at 10:17 pm #

      Have a piece of pecan pie. Smile!

  2. Audrey March 15, 2011 at 2:53 pm #

    My roommate said she liked it and then she said it again and again. It was very good and not your normal pecan pie.

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