Finding the perfect pecan pie recipe can feel like searching for a needle in a haystack. You want something that’s rich and sweet, but not too overwhelming, with a filling that sets just right and a crust that doesn’t get soggy. And let’s be honest – when you’re making dessert for a family gathering or holiday dinner, you need a recipe you can actually trust.

That’s where Paula Deen’s pecan pie comes to the rescue. This recipe delivers everything you want in a classic Southern pecan pie: a smooth, gooey filling packed with pecans and a flaky crust that holds it all together perfectly.

Image: mollyshomeguide.com / Photographer Molly

Why You’ll Love This Pecan Pie

Store-bought crust convenience – Using refrigerated pie crust saves you time and effort, so you can focus on making that perfect gooey filling without the fuss of making pastry from scratch.
Classic Southern comfort – This traditional recipe delivers that rich, sweet, and nutty flavor that makes pecan pie a holiday favorite and special occasion must-have.
Simple pantry ingredients – Most of these ingredients are probably already in your kitchen, making it easy to whip up this dessert whenever a craving hits.
Perfect gooey texture – The combination of brown sugar and corn syrup creates that signature sticky-sweet filling that pecan pie lovers can’t resist.
Crowd-pleasing dessert – Whether it’s Thanksgiving dinner or a potluck gathering, this pecan pie always disappears quickly and gets rave reviews from everyone at the table.

What Kind of Pecans Should I Use?

For the best pecan pie, you’ll want to use fresh pecans rather than ones that have been sitting in your pantry for months. Fresh pecans should smell nutty and sweet, not rancid or stale. You can buy them already chopped, but I recommend getting pecan halves and chopping them yourself for better flavor and texture. If you’re buying pre-chopped pecans, make sure they’re from a store with good turnover so you know they’re fresh. Store your pecans in the freezer if you’re not using them right away – they’ll stay fresh much longer that way.

Options for Substitutions

This classic pecan pie has some room for swaps, though a few ingredients are pretty essential:

Refrigerated pie crust: You can absolutely make your own homemade crust or use a frozen one instead. Just make sure to thaw frozen crusts completely before using.
Light corn syrup: This is really the backbone of pecan pie, so I wouldn’t recommend substituting it. Dark corn syrup works too and will give you a richer, more molasses-like flavor.
Brown sugar: You can use white sugar if that’s what you have, but you’ll lose some of that caramel depth. Dark brown sugar works great too for even more flavor.
Butter: Margarine can work in a pinch, but butter really gives the best flavor and texture here.
Pecans: While pecans are traditional, you can try walnuts or a mix of nuts if needed. Just keep the same amount – 2 cups total.
Vanilla extract: Bourbon or rum extract can add a nice twist if you want to switch things up, using the same amount.

Watch Out for These Mistakes While Baking

The biggest mistake with pecan pie is overbaking, which turns your smooth, gooey filling into a tough, rubbery mess – the center should still have a slight jiggle when you gently shake the pan, as it will continue cooking from residual heat.

Another common error is not pre-baking your pie crust for 8-10 minutes before adding the filling, which can result in a soggy bottom that never fully cooks through.

To prevent your pecans from floating to the top and creating an uneven layer, try mixing half the pecans into the filling and sprinkling the rest on top, or let the filling cool for 5 minutes before adding all the pecans.

Finally, resist the urge to cut into your pie immediately after baking – letting it cool for at least 2-3 hours allows the filling to set properly and makes slicing much cleaner.

What to Serve With Pecan Pie?

Pecan pie is pretty rich and sweet on its own, so I love serving it with a big scoop of vanilla ice cream to balance out all that gooey goodness. The cold, creamy ice cream is the perfect contrast to the warm, nutty filling and flaky crust. If you want to get a little fancy, try it with some fresh whipped cream or even a drizzle of caramel sauce on top. For those who like a little tang with their dessert, a dollop of crème fraîche or a small slice of sharp cheddar cheese alongside the pie creates a nice flavor balance that really makes the pecans pop.

Storage Instructions

Store: Your pecan pie will keep beautifully at room temperature for up to 2 days if you cover it loosely with foil or plastic wrap. For longer storage, pop it in the fridge where it’ll stay fresh for up to a week. I actually think pecan pie tastes even better after a day or two when all those flavors have had time to meld together.

Freeze: This pie freezes wonderfully for up to 3 months! Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe container. You can freeze it whole or cut it into individual slices first – whatever works better for your family.

Serve: To enjoy frozen pecan pie, just thaw it overnight in the refrigerator. If you want to serve it warm, let it come to room temperature first, then pop it in a 350°F oven for about 10-15 minutes. The filling will get nice and gooey again, just like when it was fresh from the oven.

Preparation Time	20-30 minutes
Cooking Time	45-55 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 3500-3800
Protein: 35-45 g
Fat: 210-230 g
Carbohydrates: 420-460 g

Ingredients

For the crust:

1/2 pkg refrigerated pie dough (like Pillsbury, for easy handling)

For the filling:

1 cup packed brown sugar
1/4 tsp salt
3 large eggs
1/4 cup melted butter (unsalted, cooled slightly)
1 tsp vanilla extract (pure vanilla for best flavor)
2 cups chopped pecans
1 cup light corn syrup

Step 1: Prepare the Pie Crust

1/2 package (14.1 oz) refrigerated pie dough

Preheat your oven to 350°F (175°C).

On a lightly floured surface, unroll the refrigerated pie dough and gently roll it out into a 12-inch circle.

Carefully press the rolled dough into a 9-inch pie plate, making sure it fits snugly, and crimp the edges if you want a decorative finish.

Step 2: Make the Pecan Filling

1 cup packed brown sugar
1 cup light corn syrup
1/4 cup melted butter
3 large eggs
1 tsp vanilla extract
1/4 tsp salt
2 cups roughly chopped pecans

In a medium bowl, whisk together the packed brown sugar, light corn syrup, and melted butter until the mixture is smooth.

Next, add the eggs, vanilla extract, and salt.

Continue whisking until all ingredients are thoroughly combined and the mixture looks uniform.

Then, stir in the roughly chopped pecans until they are evenly distributed.

Step 3: Fill and Bake the Pie

pecan filling from Step 2
prepared pie crust from Step 1

Pour the pecan filling from Step 2 into the prepared pie crust from Step 1, smoothing it out so the pecans are distributed evenly.

Place the pie in the preheated oven and bake for 45 to 55 minutes, or until the center is set but still slightly jiggles—a knife inserted near the center should come out clean.

To prevent over-browning, you can loosely tent the edges of the crust with aluminum foil partway through baking if needed.

I like to check at the 40-minute mark just to make sure the pie isn’t baking too quickly.

Step 4: Cool and Serve the Pie

Once the pie is baked, remove it from the oven and place it on a wire rack.

Allow the pie to cool completely before slicing and serving—this helps the filling fully set and makes for perfect, clean slices.

For a special touch, I like to serve each slice with a dollop of whipped cream on top.

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