Southern Pecan Pie

Southern Pecan Pie is a specialty of this part of the country. It’s one of the favorite desserts in the South, especially for holidays.

Who doesn't love a Southern Pecan Pie?
Who doesn’t love a Southern Pecan Pie?

Every fall, for as long as I can remember, I have spent many hours underneath the pecan trees collecting nuts.   After the harvest, the family gathers around the table, and with the noise of a thousand starving squirrels, shells the pecans.

Pecans are an important staple in our home.  In fact, we struggle to have enough pecans after feasting on them throughout the holidays with dishes from Thanksgiving’s sweet potato casserole to Christmas’ pecan pie.

To counter this growing demand, this winter we will add another half-dozen trees to the orchard. We will include some new varieties, such as Gafford, Excel, and Ellis, for this area that are designed for the small-scale farmer.  These varieties have better form, and more importantly, are more resistant to pests. It will be six or eight years before we see a harvest, but it is well worth the wait. It is amazing how fast those years pass by.

Though pecans add something to every meal, nothing glorifies pecans like pecan pie.  This Southern pie’s nougat contains Alaga syrup, an ingredient made locally here in Montgomery, Alabama, but is available thoughout the South.  As a side note, the bricks from the original 1906 plant (they moved to a different part of town) supports my family’s home.  Anyhow, the syrup is a mix of cane and corn syrup and brings great flavor and texture to the pie. If you don’t have Alaga syrup, Dark Karo Syrup will be a fine substitute.

There are a few tips to making the best Southern Pecan Pie around. The most important tip is to use fresh pecans. Use the best ingredients to get the best pie!  Also keep in mind that roasting your pecans before using them in your pie is going to bring out that desired nutty flavor and that using chopped pecans gives a much better texture to the final pie.   The pecan pieces have much more surface area than pecan halves, heeding to much more candied and sticky goodness.  Finally, use an abundance of pecans when preparing a PECAN pie.  I just hate it when a pecan pie has more nougat than nuts!

Click here for my No Fail Homemade Pie Crust recipe

Southern Pecan Pie

There are a few tips to making the best Southern Pecan Pie around. The most important tip is to use fresh pecans.
5 from 5 votes
Course Dessert
Cuisine American, Southern


  • 1 3/4 cup chopped pecans
  • 1 cup Alaga Cane Syrup
  • 1/2 cup light brown sugar
  • 3 tbsp melted butter plus extra for brushing
  • 2 tbsp flour
  • 1 t. vanilla extract
  • 1/2 t. salt
  • 2 eggs


  • Preheat oven to 350 degrees.
  • Place pecans on a baking sheet and bake until roasted (about 5-7 minutes), checking frequently; they will burn very quickly.
  • In a medium sized bowl, mix all ingredients and pour into an unbaked pie shell.
  • Brush butter on the pie crust and transfer in pre-heated oven.  Bake for about 40 minutes, or until the filling barely moves when shaken.
  • Let cool and serve with vanilla ice cream.


Courtesy of
If you like this recipe, please give it a star rating to help other cooks find it!
Follow me on Instagram and tag #stacylynharris so I can see all the SLH recipes you make. ♥
Tried this recipe?Let me know how it was!


Similar Posts


  1. Can I use Lyle’s Golden Syrup instead of Alaga Cane Syrup?

    1. Susan, I have never used Lyle’s Golden Syrup, but from what I have read, it is a derivative of cane syrup just as Alaga Syrup is. My gut says, yes, you could use it, but without having used it, I’m not sure. It is worth a try. If all else fails, have a pecan cobbler with ice cream and chocolate sauce and call it a wonderful day!


    can you please tell me what pie dish or pan you used to make this pie in the pictures? i like the way it looks. Any tips and suggestions would be appreciated.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating