Southern Lady Bird Johnson’s Pecan Pie is a true taste of Southern hospitality and presidential history. Straight from the former First Lady’s own kitchen, this cherished recipe brings together rich, gooey filling, golden pecans, and a perfectly flaky crust. It’s easy to make, elegant to serve, and impossible to forget—especially at holidays or family gatherings where tradition and comfort food shine.
Table of Contents
Why You’ll Love This Recipe
- 🥧 Presidential-Approved – A recipe beloved by Lady Bird Johnson, once served in the White House
- 🌰 Classic Southern Flavor – Deeply nutty, sweet, buttery filling in every bite
- 🧈 No-Fail Method – Comes out beautifully set and golden every single time
- ⏱ Quick Prep – Just 15 minutes of prep time
- 🍽 Perfect for Holidays – A Thanksgiving and Christmas must-have
Ingredients
For the Filling:
- ½ cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1 cup dark corn syrup
- ½ teaspoon salt
- 1½ teaspoons vanilla extract
- 3 large eggs, lightly beaten
- 2 cups chopped pecans
For the Crust:
- 1 (9-inch) unbaked deep-dish pie shell (homemade or store-bought)
Instructions
- Preheat & Prep
Preheat your oven to 375°F (190°C). If desired, pre-bake your pie crust for 10 minutes to prevent a soggy bottom. - Make the Filling
In a mixing bowl, combine melted butter, sugar, corn syrup, salt, and vanilla. Stir gently until well blended. - Add the Eggs
Lightly beat the eggs and stir them into the mixture. Do not overmix—just enough to combine. - Fold in the Pecans
Add chopped pecans and fold gently to distribute evenly without breaking them apart. - Assemble the Pie
Pour the filling into the prepared pie crust. For best results, arrange some of the pecans in the crust first, then pour the filling over them slowly. - Bake
Bake on the lower oven rack for 40–50 minutes, or until the center is just set with a slight jiggle. Tent with foil if the top browns too quickly. - Cool & Serve
Remove from oven and cool completely on a wire rack. Serve at room temperature with whipped cream or ice cream.
Recipe Details
- Prep Time: 10–15 minutes
- Cook Time: 40–50 minutes
- Total Time: 50–65 minutes
- Difficulty: Medium
- Servings: 8
Nutrition Facts (Estimated Per Slice)
- Calories: ~470
- Fat: ~30g
- Carbohydrates: ~55g
- Protein: ~5g
Based on 1/8 of the pie. Values may vary slightly depending on ingredients used.
Tips & Variations
- 🥄 Avoid Overmixing: Stir eggs in gently to prevent air bubbles and cracking
- 🥧 Pre-bake Crust: Ensures a crisp bottom, especially for store-bought crusts
- 🧊 Cool Completely: Let the pie cool fully before slicing to set the filling
- 🌰 Try Maple Syrup: For a deeper flavor, replace some corn syrup with maple—but reduce sugar slightly
- 🍫 Add a Twist: Fold in a handful of chocolate chips for a modern variation
FAQs
Can I use a store-bought crust?
Yes! A deep-dish store-bought crust works perfectly. Just pre-bake for 10 minutes to avoid sogginess.
What’s the best way to tell if it’s done?
Gently shake the pie—if the center jiggles just slightly but isn’t sloshy, it’s done.
Can I make it ahead of time?
Absolutely. It tastes even better after sitting overnight as the flavors meld together.
Can I freeze pecan pie?
Yes! Wrap tightly and freeze whole or by slice for up to 3 months.
Southern Lady Bird Johnson’s Pecan Pie
Equipment
- Mixing bowl
- Wooden spoon or whisk
- – 9-inch pie dish
- Wire cooling rack
Ingredients
- **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 pecans
- **Crust:**
- – 1 9-inch unbaked deep-dish pie shell
Instructions
- Preheat oven to 375°F (190°C). Optional: pre-bake crust for 10 minutes.
- In a large bowl, mix butter, sugar, corn syrup, salt, and vanilla.
- Add eggs and stir gently until just combined.
- Fold in pecans evenly.
- Pour mixture into the prepared crust. Optionally, place some pecans in the crust before pouring.
- Bake for 40–50 minutes, until the center is just set.
- Cool completely before slicing. Serve with whipped cream or vanilla ice cream.
Notes
– Tent with foil if browning too fast
– Tastes even better the next day!
Conclusion
This Southern Lady Bird Johnson’s Pecan Pie isn’t just a dessert—it’s a slice of American culinary history. It’s rich, elegant, and filled with that classic Southern charm. Whether you’re hosting Thanksgiving or baking just because, this pie brings the warmth of tradition to every table.