Pecan pie doesn’t get more iconic than this—straight from the kitchen of First Lady Lady Bird Johnson. This Southern pecan pie recipe is rich, gooey, and packed with buttery, toasted pecans in a flaky crust. Whether you’re baking for Thanksgiving or just craving a slice of nostalgic comfort, this old-fashioned recipe will win hearts every time.
Table of Contents
Why You’ll Love This Recipe
- 🏛️ A Slice of History: This is the real deal—straight from Lady Bird Johnson’s personal collection
- 🥧 Classic Southern Flavor: Deeply sweet filling meets toasty, crunchy pecans
- 🍴 Simple Ingredients: Pantry staples come together in under an hour
- 🎉 Perfect for Holidays: The ultimate showstopper for Thanksgiving, Christmas, or Sunday supper
- 🕒 Quick to Prepare: 15-minute prep, then let the oven work its magic
Ingredients
For the Filling
- ½ cup unsalted butter, melted and cooled
- 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 (store-bought or homemade)
Instructions
- Preheat & Prep
Preheat oven to 375°F (190°C). Place rack on the lower third of the oven and line a baking sheet with foil to catch drips. - Make the Filling
In a large bowl, whisk together melted butter, sugar, corn syrup, salt, and vanilla until smooth.
Add eggs and gently beat until just combined—avoid overmixing.
Fold in chopped pecans. - Assemble the Pie
Pour the filling into the unbaked pie crust. Spread evenly. - Bake
Bake for 40–50 minutes, or until the center is set but slightly jiggles when shaken. If the crust browns too quickly, tent it loosely with foil. - Cool & Serve
Let the pie cool completely on a wire rack. Serve plain, with whipped cream, or a scoop of vanilla ice cream.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Servings: 8 slices
- Skill Level: Medium
Nutrition Facts (Whole Pie Estimate)
- Calories: 3700–4000
- Fat: 220–250g
- Carbs: 460–500g
- Protein: 40–50g
(Per slice: ~460–500 calories)
Tips & Variations
- Pre-Bake Your Crust: For a crisp bottom, blind bake your pie crust for 10 minutes before filling
- Use Fresh Pecans: Avoid bitter or stale nuts—fresh pecans give the best crunch and flavor
- Don’t Overmix: Gently combine the eggs to avoid cracks in the top
- Flavor Twist: Add a tablespoon of bourbon or swap corn syrup for maple syrup for depth
FAQs
Can I use light corn syrup instead of dark?
Yes, but the flavor will be milder and the pie will be lighter in color. For richness, stick with dark syrup.
Do I have to pre-bake the crust?
It’s optional, but highly recommended to avoid a soggy bottom.
Can I make this ahead of time?
Absolutely! It tastes even better a day later. Store covered at room temperature for 2 days or refrigerate for up to a week.
Can this pie be frozen?
Yes—wrap tightly in plastic and foil. Freeze whole or in slices for up to 3 months.
Southern Lady Bird Johnson’s Pecan Pie
Ingredients
Equipment
Method
- Preheat oven to 375°F. Place rack in lower third of oven.
- In a large bowl, whisk butter, sugar, syrup, salt, and vanilla.
- Stir in eggs gently. Fold in pecans.
- Pour mixture into pie crust and spread evenly.
- Bake 40–50 minutes, until center is just set.
- Cool completely before slicing and serving.
Notes
– Tent pie with foil if browning too fast
– Best served after cooling or the next day
Conclusion
This Southern pecan pie isn’t just a dessert—it’s a legacy. From Lady Bird Johnson’s White House kitchen to your family table, this timeless recipe is easy to love and even easier to bake. Pair it with [buttery mashed potatoes], [homemade whipped cream], or [classic pie crust] for a full Southern feast.