Southern Pecan Pie


Hang onto your spurs for this Southern delight. If you ever want to woo your very own Redneck Romeo, this’ll do the gosh darn trick. 

Even though I was born in the Pacific Northwest and have lived in many states, I’ve spent a majority of my life residing in Texas, which is the largest producer of native pecans, second only to the state of Georgia. The meat of the pecan is a prized cuisine here. In fact, former Texas Governor James “Big Jim” Hogg (March 24, 1851 – March 3, 1906) loved pecans so much, that he requested one be planted at his gravesite.  Also, Gov. Big Jim Hogg, named his daughter, “Ima.” Get it? Ima Hogg. True story!

Not long thereafter, the pecan became the Texas state tree in 1919,  and to this day, many festivals encompass this beloved nut. I’m not talking about myself. I know that I’m a beloved nut, but I was referring to the actual pecan. 

A mature pecan tree can grow up to over 150 feet tall, with trunks more than 3 feet in diameter. That’s one big hunkin’ tree and that’s a mess load of pecans!

Pick any road in Texas and sure enough, you’re bound to happen upon acres and acres of pecan trees. Just look for the squirrels and you’ll know you’ve found a grove. Seriously. There are some fat ass squirrels here. 

While many southerners make a habit of shelling the nuts and eating them out of their hand, there is also another favorite ’round these parts:

The Southern Pecan Pie

southern texas pecan pie

Can you hear the angels singing? I can. 

Pecan Pie recipes are prized possessions and usually handed down from generation to generation. Well guess what? I consider y’all family, so I’mma gonna share!

I will warn you, that this recipe is not too easy. You have to follow the directions word-for-word. DO NOT skimp on ingredients, time, or arm muscle!

Here we go:

Southern Pecan Pie
A smooth, creamy sweet treat. A Texas favorite!
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Prep Time
15 min
Cook Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr 15 min
  1. 1 cup granulated sugar
  2. 1 cup light corn syrup
  3. 2 tablespoons butter (not margarine)
  4. 1 teaspoon vanilla
  5. 2 extra-large eggs, lightly beaten
  6. 1 cup chopped pecans
  7. 1 unbaked 9-inch pie shell (you can make your own if you like)
  1. Heat over to 350 degrees F
  2. In a medium saucepan, combine sugar, corn syrup, butter, and vanilla. Bring to a boil over medium heat. Reduce heat and simmer uncovered for 6 minutes; stirring constantly, and I mean, CONSTANTLY! (your arms will get a good workout!). Remove from heat and cool to room temperature.
  3. Once mixture has completely cooled, add eggs. Mix until well blended. (If your mixture is not cool, it'll cook the eggs, which is a no-no!).
  4. Place pecans in the pie shell. Pour sugar mixture over pecans.
  5. Bake for 1 hour.
  6. Again, let pie cool to room temperature before serving.
  1. Add a dollop of whipped cream or a scoop of vanilla ice cream on top! Yum!
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  • From Tracie

    Having grown up in the south, I can appreciate a well-made Pecan Pie. This one looks amazing!

    • GKAdams

      Hi Tracie! I hope you try out this recipe and let me know how you like it! Thanks for stopping by and hope to see you again.

  • Lissa

    I love pecan pie! I am going to have to try this recipe. Thank you, Gina!!!! : )

    • GKAdams

      You’ll love it! Pecan pie was one of the things I missed when I lived up north. Pecans were horribly expensive up there.

  • William Kendall

    I can get in? Must take advantage while I can!

    Admittedly, I’m not a fan of pecans…. my mom used to make pies regularly with them.

    • GKAdams

      Yeah!!!! You were able to get in and comment. I still haven’t done any troubleshooting on this commenting issue yet.

      I wasn’t fond of any kind of nut growing up, but as I’ve gotten older, I’ve learned to appreciate them a lot more when experimenting with recipes.

  • Paula @ Vintage Kitchen

    Very old fashion, love it Gina! Though who knows if I might add some chocolate chips or bourbon… glup!

    • GKAdams

      Chocolate chips would be good, although, I’m not so sure about the Bourbon. You might be able to do a Bourbon-type sweet sauce and drizzle it over the top. Sounds like interesting combinations, that’s for sure.

  • Jennifer P. Williams

    Yep, that’s exactly the way I make mine. AND always buy the good ingredients, not the cheap generic ones. AND mix in one thing at a time.

    • GKAdams

      You know how it’s done! If you’re going to do it, then do it right!

  • Foodie in WV

    Love pecan pie! I haven’t made one in a couple of years though, maybe I need to :)

    • GKAdams

      Ah, see what I did there? Now you need PIE! :-)

  • Phil Holtberg

    Hot dang! Now your blog is trying to fatten me up! Love pecan pie!

    • GKAdams

      Yep, and turn you into a redneck. :-)

  • Tammy

    I have never made a pecan pie, but I’ve spent a lifetime loving them. How do you know when it’s done when pulling it out of the oven? Is prayer involved?

    • GKAdams

      Prayer, luck, or a clean toothpick.

  • Vashti Q-Vega

    I love pecan pie, but I’ve never made it before. Your recipe doesn’t read too complicated. I’m going to try it. Thank you! 😀

    • GKAdams

      You’ll get a good workout, which is good, because after having a slice (or the whole pie), you’ll need to burn off the calories.

  • iGurman

    I’ll try it!

  • Lucy Pireel

    Can I just say, “Nom!”? :-)