Southern Pecan Pie

The word pecan is derived from the Algonquin Indian word, pakani, which refers to nuts in general.

Some believe that the French invented pecan pie soon after settling in New Orleans and being introduced to the pecan nut by local American Indian tribes. Regardless of its origin, pecan pie has grown in popularity. It is now a symbol of the Southern US:

Beneath the shade of a Georgia pine,
And that’s home you know.
Sweet tea, pecan pie and homemade wine,
Where the peaches grow

Zac Brown, Zac Brown Band

Southern Pecan Pie

Pecan pie is truly a wonder. Easy to make, decadently rich, and sticky-sweet. The soft filling is sandwiched between caramelized crunchy pecans and a flaky pie crust. If you can, make the pie dough a day or two in advance and store well wrapped in the refrigerator. You can also use a quality, pre-made frozen pie crust. For a real treat, serve warm with vanilla ice cream or unsweetened whipped cream.
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Course: BBQ, Dessert
Cuisine: American, American South, North American
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 1 pie
Author: My Hungry Traveler


  • Food processor
  • Rolling Pin
  • Frying pan
  • Medium saucepan


Pie Crust

  • cup All-purpose flour
  • 1 tbsp Granulated sugar
  • ½ tsp Table salt
  • ½ cup Unsalted European butter, cut into small cubes and chilled in the freezer. (1 stick)
  • cup Ice water

Pie Filling

  • 5 tbsp Unsalted butter
  • 1 cup Packed light brown sugar
  • ¾ cup Corn syrup, light or dark
  • ½ tsp Table salt
  • 2 cups Pecans
  • 2 tbsp bourbon (optional)
  • 2 tsp Vanilla extract
  • 3 large Eggs, beaten


Make Pie Crust

  • Dice butter into small cubes and put in freezer. Add and ice cube to a cup of cold water.
    Add flour, sugar, and salt to a food processor and pulse a few times to combine. Add cold butter cubes and pulse around 10 times until it resembles yellow cornmeal mixed with bean-sized bits of butter. Remove the cover and blade and slowly mix in ½ cup cold water and bring together with your hands. Remove from the bowl and knead dough into a ball. Cut ball in half, and wrap each half tightly in plastic wrap. Place in refrigerator to chill for 1 hour or more. If not using both halves, put other in a sealed freezer bag and place in freezer.
    Transfer 1 unwrapped half of chilled dough to a lightly floured work surface. Roll into a circle 11-inches across and ¼ to ⅓-inch thick. Place in pie plate and crimp edges all the way around. Place in refrigerator until ready to fill and bake.

Make Filling

  • Lightly toast pecans in a frying pan over medium heat, being careful not to burn (ruin) them. Combine 5 tbsp butter, brown sugar, corn syrup, and salt in a medium saucepan. Bring to a boil over medium heat, stirring constantly, and then boil 1 minute more. Remove from heat and add the bourbon and vanilla extract. Let cool for 5 minutes then slowly whisk the eggs in until smooth.

Bake Pie

  • Preheat oven to 350°F (175°C). Remove pie plate from refrigerator. Pour out toasted pecans into the bottom of the pie and then pour filling over the nuts. Place on a lower rack in the oven and bake 40 to 45 minutes. If pie crust starts to turn dark brown, cove the pie loosely with tin foil and finish cooking. Cool on a wire rack and serve slightly warm with vanilla ice cream or whipped cream.


Serving: 11 | Calories: 1140kcal | Carbohydrates: 132g | Protein: 17g | Fat: 58g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 151mg | Sodium: 16mg | Potassium: 196mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1749IU | Calcium: 44mg | Iron: 7mg

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