Southern Lady Bird Johnson’s Pecan Pie

Southern pecan pie is a dessert that never goes out of style, and this one carries a touch of history with it. Inspired by Lady Bird Johnson’s cherished family recipe, this pie delivers a perfect blend of buttery richness, nutty crunch, and gooey filling—all wrapped in a flaky golden crust. With simple ingredients and timeless flavor, this is the pie that belongs at every holiday table, potluck, or Sunday dinner.

Why You’ll Love This Recipe

• 🍯 Rich Southern tradition – Inspired by a beloved First Lady’s home kitchen
• 🥧 Simple pantry staples – No fancy ingredients, just classic flavors
• 🕒 Quick prep – Ready in just over an hour
• 🎉 Perfect for gatherings – A crowd-pleaser during holidays or celebrations
• ✔️ Foolproof steps – Clear instructions for a perfectly set, golden pie every time

Pair it with Old-Fashioned Buttermilk Pie, Southern Sweet Potato Casserole, or Classic Cornbread Dressing for a complete Southern spread.

Ingredients

For the filling:

• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 cup dark corn syrup
• ½ tsp salt
• 1½ tsp vanilla extract
• 3 large eggs (lightly beaten)
• 2 cups chopped pecan halves

For the crust:

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

Instructions

1. Preheat & Prep:
   Preheat oven to 375°F (190°C). Place rack in the lower third of the oven.
   If desired, blind-bake the crust for 10 minutes to prevent sogginess.
2. Soften Butter:
   Place butter in a mixing bowl and let it soften at room temperature until very pliable.
3. Make the Filling:
   Add sugar, corn syrup, salt, and vanilla to the softened butter. Mix well.
   Gently beat in eggs until just combined—avoid overmixing.
   Fold in the chopped pecans last for even distribution.
4. Assemble the Pie:
   Spread the pecan mixture evenly into the prepared pie crust.
5. Bake:
   Bake for 40–50 minutes or until the center is just set and slightly wobbly.
   Tent with foil if the top browns too quickly.
6. Cool & Serve:
   Let cool completely on a wire rack before slicing.
   Serve plain, or top with whipped cream or vanilla ice cream.

Recipe Details

• Prep Time: 10–15 minutes
• Cook Time: 40–50 minutes
• Total Time: 50–65 minutes
• Servings: 8 slices
• Difficulty: Medium

Nutrition Facts (Estimated, per whole pie)

• Calories: 3700–4000
• Fat: 220–250g
• Carbs: 460–500g
• Protein: 40–50g

Note: For per-slice values, divide by 8.

Tips & Variations

• Best pecans: Use freshly chopped pecans for better texture and flavor. Avoid stale or pre-packaged nuts with off smells.
• Flavor twist: Replace ¼ cup of corn syrup with maple syrup for deeper flavor.
• Nut swaps: Walnuts or a nut blend can work, though pecans are traditional.
• Crust tip: For a crisp base, par-bake the crust and cool before adding filling.
• Top tip: Arrange pecans in crust first, then pour filling over to prevent floating.

FAQs

Can I use light corn syrup?
Yes, but the flavor and color will be lighter. Dark corn syrup gives that rich Southern taste.

Why did my pie crack?
It may be overbaked or overmixed. Beat eggs gently and remove from oven while still slightly jiggly in the center.

How should I store it?
Cover and store at room temp for up to 2 days, or refrigerate for up to a week. Freeze slices for up to 3 months.

How do I reheat pecan pie?
Let it come to room temp, or warm slices in a 300°F oven for 10–15 minutes.

Southern Pecan Pie

A historic southern pecan pie with buttery, gooey filling and crisp, toasted pecans—simple, elegant, and full of tradition.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 8

Calories 500 kcal

Equipment

• – Mixing bowls
• – Wooden spoon or mixer
• – 9-inch pie pan
• – Oven

Ingredients

  

• **For the Filling**:
• – ½ cup unsalted butter softened
• – 1 cup granulated sugar
• – 1 cup dark corn syrup
• – ½ tsp salt
• – 1½ tsp vanilla extract
• – 3 large eggs lightly beaten
• – 2 cups chopped pecan halves
• **For the Crust**:
• – 1 9-inch unbaked deep-dish pie crust

Instructions

 

• Preheat oven to 375°F (190°C). Place rack in lower third.
• Soften butter in a large bowl until very soft.
• Mix sugar, corn syrup, salt, and vanilla into butter.
• Gently beat in eggs. Avoid overmixing.
• Fold in pecans and pour mixture into the unbaked crust.
• Bake 40–50 minutes, until center is set but still jiggles slightly.
• Cool completely before slicing. Serve plain or with whipped cream.

Notes

– Tent with foil if the top browns too fast.
– For extra depth, sub ¼ cup maple syrup for corn syrup.
– Freeze cooled slices wrapped in plastic and foil.

Keyword Southern pecan pie

Conclusion

This southern pecan pie is a slice of culinary history, bringing First Lady-level charm to your table. Rich, sweet, and deeply comforting, it’s the kind of dessert that turns any gathering into a celebration. Whether you serve it warm with whipped cream or sneak a slice straight from the fridge, this recipe is destined to become a family favorite.