This old fashioned pecan pie is the best homemade pecan pie recipe. It’s a favorite southern recipe that’s been passed down for generations and stands the test of time. The buttery sugar and egg filling is held together by the addition of corn syrup while the pecans are proudly displayed throughout this dessert as the hero ingredient, providing that much-loved nutty flavor and crunch.
This recipe is straight out of our grandmother’s recipe box and has been served at our Thanksgiving and Christmas table for decades.
This is a traditional pecan pie with a gooey filling goes perfectly with a scoop of vanilla ice cream or whipped cream after your next Thanksgiving meal. You’ll also love our homemade pumpkin pie.
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Old Fashioned Pecan Pie
For those of us who might initially find the idea of making homemade pecan pie a bit intimidating, fear not! This delightful dessert is actually quite approachable, even for the average home cook.
You’ll be pleasantly surprised by how uncomplicated this sweet pie recipe is, as it calls for just a handful of readily available ingredients. It’s a recipe that can be tackled with ease by virtually anyone, regardless of their baking confidence level.
What makes it even more appealing is that it happens to be our personal favorite. This pecan pie recipe truly encapsulates the essence of Southern pecan pies, overflowing with buttery pecans that add a delectable nutty richness to every bite.
Whether you choose to embark on the adventure of crafting your own pie crust from scratch or opt for the convenience of a store-bought pie shell or refrigerated pie dough, the result will be equally satisfying. Serve your freshly baked pecan pie with a dollop of dreamy whipped cream or a generous scoop of velvety vanilla ice cream for the perfect finishing touch to this homemade delight.
What is Pecan Pie?
Pecan Pie is a classic Southern dessert made with a simple and delicious pie filling of sugar, eggs, butter, and corn syrup. The corn syrup is the secret to this sweet pie’s success as it holds the pie filling together while also providing a subtle sweet flavor.
It’s the best pecan pie recipe out there with its creamy center with tons of chopped pecans in a buttery crust.
Pecan pie is a great dessert to bake for anyone who doesn’t feel that confident baking. You can even get the kids involved when preparing this dessert pie for Thanksgiving and Christmas.
Old-Fashioned Pecan Pie Ingredients
- 3 Tablespoons butter, melted
- ¾ cup light brown sugar, packed
- 3 eggs
- ½ cup dark corn syrup (Like Karo)
- ½ cup light corn syrup
- 2 cups pecans, chopped (not too fine)
- 1 teaspoon vanilla extract
- 1 Tablespoon flour
- ½ tsp salt
- 1 9-inch deep dish unbaked pie shell
Can I Make this Traditional Pecan Pie Recipe without Corn Syrup?
Unless you have a really good substitute for corn syrup, I don’t recommend replacing it with something thinner in consistency – your pie filling just won’t hold together and it will also change the taste of your pecan pie!
If you’re dead set on using an unrefined substitute, consider combining pure maple syrup with a tablespoon of flour. The flour helps to thicken the syrup which will prevent the filling from falling apart. Maple syrup also provides a rich and irresistible flavor so give it a try!
How to make the Best Pecan Pie
You don’t need much prep time for this recipe, just gather your ingredients and combine, then bake.
- Preheat oven to 350
- In large mixing bowl combine butter, brown sugar, eggs, dark and light syrups, pecans, flour, vanilla and salt. Mix the corn syrup with the other ingredients until fully combined.
- Pour syrup mixture into prepared pie shell and bake 40 minutes.
- After 20 minutes tent the pie with aluminum foil so the crusts and pecans don’t burn.
- Remove from oven and let pie cool on a wire rack for at least 2 hours. The pie filling will settle as it cools.
- Serve with whipped cream or vanilla ice cream.
How to make this Old Fashioned Pecan Pie Recipe ahead of time
Here are some elements to this pie that you can make in advance:
How to Make Pecan Pie Filling Ahead
Assemble your pecan pie filling, leaving the pecans out so that the nuts don’t get soft in storage. You can store your filling in the refrigerator for a couple of days in an airtight container or in the mixing bowl used with a tight layer of plastic wrap.
When ready to assemble your pie, simply add in the pecans and spoon the filling onto your pie crust for baking.
How to Make Ahead the Pie Crust for Pecan Pie
You can either purchase a store-bought pie shell for convenience or you can make your own with your favorite homemade pie crust recipe.
If you intend to make your crust from scratch, consider making your dough and storing it for up to 5 days in advance in the refrigerator (wrapped tightly in plastic wrap) or longer in the freezer (about 3 months).
You could also bake your homemade crust the night before and store it at room temperature once cooled and tightly wrapped.
You might also want to consider using a pie crust shield to prevent the crusts from burning. Just keep an eye on the crust and cover the edges with foil if they start to brown too early.
How to Store Baked Pecan Pie
If you’d prefer to eliminate as much baking time as possible, consider baking the entire pecan pie and then storing it in the refrigerator for a couple of days or in the freezer for up to 3 months.
Bring your pie to room temperature before serving or heat it up slowly on a low oven heat, covered with a piece of aluminum foil so that it doesn’t burn the top of the pie.
Old Fashioned Southern Pecan Pie Recipe Tips
- If you are going to use a frozen pie crust (store-bought or made in advance), first add a baking sheet to the oven while it preheats, assemble the pie filling onto the frozen pie crust and add your pie to the preheated baking sheet to bake. This little trick helps to ensure that the pie crust bakes evenly.
- Generally, pecan pies will be fully cooked when they reach an internal temperature of 200°F in the center. Use a food thermometer or tap the center of the pie surface lightly to see if it springs back (this is an indication that it’s cooked through).
- The center jiggles a tiny bit when it’s done.
- The last thing you want is a pecan pie that over-browns on the surface or edges, which is why I recommend covering your pie (make a tent) with aluminum foil towards the end of the baking time. If it’s browning too quickly, move the pie to the lowest position in the oven.
- Leftover pecan pie can be stored in the fridge for 3-4 days. Make sure that any leftovers are completely cool before storing in an airtight container or in the pie dish, tightly wrapped with plastic wrap.
Best Pecan Pie FAQs
We usually just pour the filling with the chopped pecans right in the pie crust, but you can also add additional pecans to the top before baking. Some people like to make concentric circles with the pecans to make a decorative pie topping.
If you add additional whole pecans or pecan halves to the top of the pie, keep a close eye on it in the oven so the pecans don’t burn.
“Southern Living,” talks about how pecan pie became the South’s signature dessert. It mentions that milk-custard-based pecan pies were popular in the late 1800s, but the pecan pie as we know it today became popular when Karo syrup began putting the recipe on its syrup bottles in the 1930s.
When it comes to making pecan pie, the choice between light and dark Karo syrup can impact the flavor and appearance of your pie. Both light and dark Karo syrups are commonly used in pecan pie recipes, and the choice ultimately depends on your preference and the flavor profile you want to achieve.
Light Karo Syrup:
Light Karo syrup is a clear, mild-flavored syrup made primarily from corn syrup and a small amount of high fructose corn syrup. It is lighter in color and has a more neutral, sweet flavor.
Light Karo syrup is often recommended for pecan pies if you want a pie with a brighter filling that allows the natural flavor of the pecans to shine through. It won’t overshadow the pecan flavor, making it a good choice for those who prefer a milder sweetness and a cleaner, lighter look to the pie.
Dark Karo Syrup:
Dark Karo syrup, as the name suggests, is darker in color and has a richer, more robust flavor. It is made with a blend of corn syrup, molasses, and caramel color.
Dark Karo syrup is typically used in pecan pie recipes when you want a more intense, caramel-like flavor and a darker filling. It can give your pecan pie a deeper, more complex taste with a slightly more rustic appearance.
Ultimately, the choice between light and dark Karo syrup comes down to personal preference and the flavor profile you desire for your pecan pie. Some people prefer the traditional, rich flavor of pecan pie with dark Karo syrup, while others opt for the milder sweetness of light Karo syrup to let the pecans shine. You can also experiment with a combination of both syrups to strike a balance between flavor and appearance that suits your taste.
Yes, you can rebake a pecan pie that is undercooked to help it set properly and reach the desired consistency. If you’ve pulled your pecan pie out of the oven and found that it’s still too runny or undercooked in the center, here are the steps to salvage it:
Assess the Pie: Start by carefully checking the pie’s doneness. If the edges are set and the crust is golden brown but the center is still liquid or too jiggly, it needs further baking.
Preheat the Oven: Preheat your oven to the same temperature you used when initially baking the pie.
Cover the Edges: To prevent the crust from over-browning during the additional baking time, cover the edges of the pie with aluminum foil or a pie crust shield.
Continue Baking: Place the undercooked pecan pie back in the preheated oven. Be sure to keep an eye on it to avoid overcooking. Continue baking in 5-10 minute intervals, checking the pie’s doneness after each interval.
Check for Doneness: To check for doneness, gently jiggle the pie. It should have a slight wobble in the center but not be excessively runny. The center should set as it cools.
Use a Pie Thermometer: If you have a pie thermometer, you can insert it into the center of the pie. The internal temperature should reach about 200°F (93°C) to ensure it’s fully cooked.
Cool and Serve: Once the pie has reached the desired level of doneness, remove it from the oven and allow it to cool at room temperature. As it cools, it will continue to set.
Chill if Necessary: If the pie is still a bit runny after cooling, you can refrigerate it for a few hours or overnight. This can help the filling firm up further.
Keep in mind that the total baking time needed to correct an undercooked pecan pie can vary depending on various factors, including the oven’s temperature accuracy and the specific recipe you’re using. Be patient and vigilant while rebaking, and you should be able to salvage your pie and enjoy a delicious dessert without any issues.
Yes, pecan pie filling does thicken as it cooks. Pecan pie filling typically starts as a liquid mixture, but as it bakes in the oven, it undergoes several changes that result in a thick and gooey consistency. Here’s how the thickening process occurs during baking:
Initial Liquidity: When you first mix the ingredients for pecan pie, the filling is a liquid mixture that includes ingredients like eggs, sugar, corn syrup (either light or dark), butter, and vanilla extract. This mixture is quite runny at the beginning.
Egg Proteins Set: As the pie bakes, the proteins in the eggs coagulate and set. This is one of the primary factors contributing to the thickening of the filling. The heat from the oven causes the egg proteins to bond together, transforming the liquid into a more solid consistency.
Sugar Crystallization: The sugar in the filling also plays a role in thickening. As the pie bakes, the sugar begins to caramelize and form a semi-solid structure. This process further contributes to the thickening of the filling and gives pecan pie its characteristic sweetness and texture.
Corn Syrup: Corn syrup, whether light or dark, also helps thicken the filling and contributes to its gooey texture. It undergoes changes during baking that help bind the other ingredients together.
Cooling and Setting: After the pie is removed from the oven, it continues to set and thicken as it cools. It’s essential to allow the pie to cool completely at room temperature to achieve the desired texture.
The combined effects of these processes result in the thick and delicious pecan pie filling that we all love. It’s important to follow a pecan pie recipe closely and ensure proper baking time and temperature to achieve the right consistency in the filling. Overcooking can lead to a dry or overly firm pie, while undercooking can result in a runny filling.
The first time I ate this pie I fell in love. I wasn’t a pecan pie fan before. But I knew I had to learn how to make it so I could have it again.
This easy pecan pie recipe is my husband’s all time favorite pie and we serve it after every Thanksgiving dinner. This is one of those great recipes we’re going to hand down to our kids. It’s a classic old-fashioned Southern pecan pie and it a simple recipe that everyone can make.
It’s the perfect pecan pie for your Thanksgiving dessert table. You’ll also want to have our homemade pumpkin pie on that table!
Want More Pie Recipes?
- Classic Pumpkin Pie
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- Creamy Lemon Pie
- Apple Crumble Pie
BEST Traditional Pecan Pie Recipe
Ingredients
- 3 Tablespoons butter melted
- ¾ cup brown sugar packed
- 3 eggs
- ½ cup dark corn syrup Like Karo
- ½ cup light corn syrup
- 2 cups pecans chopped (not too fine)
- 1 teaspoon vanilla extract
- 1 Tablespoon flour
- ½ tsp salt
- 1 9- inch deep dish pie shell
Instructions
- Preheat oven to 350
- In large bowl combine butter, brown sugar, eggs, dark and light syrups, pecans, flour, vanilla and salt.
- Pour pie mixture into prepared pie shell and bake 40 minutes.
- After 20 minutes tent the pie with aluminum foil so the crusts and pecans don’t burn.
- Remove from oven and let cool on a wire rack for at least 2 hours. The pie filling will settle as it cools.
- Serve with whipped cream or vanilla ice cream.
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