This Southern Girl Has Found Her New Favorite Pecan Pie Recipe!

As any true Southerner will tell you, pecan pie isn’t just dessert — it’s tradition. It’s the crown jewel of holiday tables, the comforting finish to Sunday suppers, and the sweet symbol of Southern hospitality. So when I say I’ve found a new favorite pecan pie recipe, believe me: it had to be something really special.

And y’all... it is.

This pie checks every box — gooey, buttery filling, perfectly toasted pecans, and a crisp, flaky crust that holds it all together without getting soggy. It’s the kind of pie that makes you close your eyes on the first bite and immediately reach for a second slice.

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🥧 Why This Pecan Pie Is Different (and Better)

I’ve made my fair share of pecan pies over the years — classic, chocolate, bourbon-spiked, you name it. But this one strikes the perfect balance between rich and sweet without being overpowering. The texture is velvety, not overly jelly-like. The pecans stay crisp. And best of all, it's shockingly easy to make.

It tastes like the pie your grandma used to make — if she had Instagram-worthy crust and the ultimate gooey center.

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🍯 The Secret Ingredient? A Touch of Maple Syrup

Traditional pecan pie uses corn syrup, but this version adds a splash of pure maple syrup for extra depth and warmth. The result is a richer, slightly smoky sweetness that feels both nostalgic and elevated.

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✨ My New Favorite Pecan Pie Recipe

Ingredients:

• 1 unbaked 9-inch pie crust (store-bought or homemade)

• 1 cup light corn syrup

• ¼ cup pure maple syrup

• 1 cup packed light brown sugar

• 3 large eggs

• ¼ cup unsalted butter, melted

• 1½ teaspoons vanilla extract

• ½ teaspoon salt

• 1½ cups pecan halves

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Instructions:

1. Preheat oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie plate and crimp the edges.

2. Mix the filling: In a large bowl, whisk together corn syrup, maple syrup, brown sugar, eggs, melted butter, vanilla, and salt until fully combined.

3. Add the pecans: Stir in pecan halves and pour the mixture into the prepared crust.

4. Bake: Place on the center rack and bake for 50–60 minutes, or until the center is set but still slightly jiggly. If the crust begins to brown too quickly, cover the edges with foil halfway through.

5. Cool completely before slicing to allow the filling to set. (It’s even better the next day!)

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🍽️ How to Serve It

• Warm with a scoop of vanilla ice cream

• With a dollop of whipped cream and a dusting of cinnamon

• Cold, straight from the fridge — no judgment!

• With coffee for breakfast the next morning (highly recommended)

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💛 Final Thoughts

As a Southern girl, I never thought I’d stray from the pecan pie recipes I grew up with — but this one? It’s earned a permanent spot on my holiday table (and probably my weeknight cravings too).

It’s everything pecan pie should be: rich, cozy, buttery, and just the right amount of sweet. So if you’re looking for a new twist on a Southern classic, give this one a try. You might just find your new favorite too.