Dot's Old-Fashioned Southern Pecan Pie Recipe

A whole baked pecan pie next to a stack of plates.

4.67 from 9 votes

Dot's Old-Fashioned Southern Pecan Pie Recipe

Dot's easy, make-ahead Southern Pecan Pie is chock-full of sweet crunchy pecans, and the light caramel custard filling is out of this world delicious!

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Dessert

Cuisine: American, Southern

Servings: servings

Calories: 424kcal

Author: Sharon Rigsby

Ingredients

2 cups chopped pecans roasted
2 tablespoons all-purpose flour
8 tablespoons unsalted butter melted
2 ⅓ cups brown sugar packed
4 large eggs beaten
2 teaspoons vanilla extract
pinch of salt
4 tablespoons whole milk
1 frozen unbaked deep-dish 9-inch pie shell thawed, or 2 frozen regular unbaked 9-inch pie shells*
Optional: Whipped cream, whipped topping or vanilla ice cream for serving

Instructions

Preheat the oven to 300 degrees F.
Combine the melted butter, flour, brown sugar, eggs, vanilla, salt, and milk in a large bowl and mix well.
Pour the pecans into the pie shell and spread out evenly.
Pour the syrup mixture evenly over the pecans. Place on a baking sheet and bake for 60 minutes or until the filling is set.
Cool completely and serve.

Notes

To roast the pecans, spread them out on a rimmed cookie sheet and roast them in a 350-degree oven for ten minutes.

This recipe makes two regular size pies. I only had one deep-dish pie shell, which I used, and I put all of the pecans in it. If you use a deep-dish pie shell, you will have a small amount of custard left over.

If you use two regular pie shells, divide the pecans evenly between the pies and divide the custard evenly between the two as well.

Nutrition