Pecan Pie Recipe

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Homemade Pecan Pie is easy to make with simple ingredients. This old-fashioned pecan pie recipe is straight from my grandma’s kitchen.

I’ve been fortunate to have a large collection of heirloom recipes from my grandmother and a few family farms. This is my grandmother’s classic pecan pie recipe. I love that I still have her handwritten recipe card. It’s such a wonderful memory of my French Canadian grandmother and everything she baked from scratch.

Some of the best desserts for Thanksgiving and Christmas are Cream Puffs with Pastry Cream, Easy Cherry Pie, BEST Apple Pie, Classic Pumpkin Pie, and Pumpkin Pound Cake.

How to prep your Pie Crust ahead of time

Did you know you can prepare AHEAD of time and make your own frozen pie crust shells? Just follow the recipe for my Homemade Pie Crust recipe, make your pie shells in disposable pie tins. Freeze individually. Once frozen, carefully place parchment paper in between each pie shell and you can stack them. (Place the frozen pie shells into a large plastic bag and tie up tight)

Frozen pie shells will last a month or so.

An Easy Homemade Pecan Pie Recipe

Homemade Pecan Pie is the essential pie recipe for Thanksgiving and Christmas. Easy Pecan Pie is made with eggs, light brown sugar, light Karo corn syrup, butter, vanilla extract, and pecans. It’s as simple as mixing together the ingredients with a whisk or an electric hand mixer and folding in the pecans. This mixture is baked in either homemade pie crust or store-bought. Which ever you prefer. This traditional Southern dessert, pecan pie is a pie crust with a delicious mixture of pecan nuts, eggs, vanilla, melted butter, corn syrup, and sugar.

How to Make Pecan Pie

Step 1: Make the pie crust and refrigerate it. I use my homemade Pie Crust Recipe. (I worked for several years to develop this recipe)

Step 2: Roll out the pie crust to about 12-inches in diameter. (I love this simple Pyrex 9 1/2-inch pie plate)

Step 3: Place the rolled out pie crust into a 9 1/2-inch glass pie plate. Roll under the edges of the pie creating the crust. Pinch between your fingers to create a crimped edge.

Step 4: Mix the eggs, brown sugar, light corn syrup, flour, melted butter, and vanilla with a whisk or an electric hand mixer until combined well.

Step 5: Stir the pecans into this mixture.

Step 6: Pour the pecan pie mixture into the unbaked pie shell. Use a rubber spatula to scrape the mixture out of the bowl. Carefully brush the edges of the pie crust with egg wash.

(Egg wash is 1 large egg, 1 teaspoon water, and a pinch of salt beaten together with a fork)

Step 7: Bake in a preheated 425 degree F oven for 10 minutes. Turn the oven down to 350 degrees F and continue to bake for 40 more minutes.

Let the pecan pie cool completely before slicing. You can make this pie a few days ahead of time and refrigerate until you are ready to serve.

Now doesn’t this easy pecan pie look delicious? So simple to make and is the perfect Thanksgiving dessert. Also try my Old Fashioned Molasses Cookies, Fried Apple Hand Pies, Blueberry Pie, Easy Apple Crisp, and Apple Cider Doughnuts.

I hope you enjoy this Southern Pecan Pie recipe as much as we do! Be sure and try my Homemade Banana Bread with pecans!

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Print

Pecan Pie

Course Desserts

Cuisine American, Southern

Keyword Pecan Pie, Pecan Pie Recipe, Southern Pecan Pie

Prep Time 15 minutes

Cook Time 50 minutes

Servings 10 people

Calories 375 kcal

Author Jessica Robinson

Ingredients

• 3 large eggs (room temperature)
• 1 cup light brown sugar
• 1/2 teaspoon salt
• 1 tablespoon flour
• 1 cup light corn syrup
• 3 tablespoons unsalted butter (melted)
• 1 teaspoon pure vanilla extract
• 2 cups pecans, halves
• pie crust single (homemade or store-bought)

Instructions

Homemade Pie Crust

1. Make the pie crust and refrigerate it.

2. Roll out the pie crust to about 12-inches in diameter.

3. Place the rolled out pie crust into a 9 1/2-inch glass pie plate. Roll under the edges of the pie creating the crust. Pinch between your fingers to create a crimped edge.

4. Refrigerate the pie shell while you prepare the pecan pie mixture.

Pecan Pie

1. Mix the eggs, brown sugar, light corn syrup, flour, melted butter, and vanilla with a whisk or an electric hand mixer until combined well.

2. Stir the pecans into this mixture.

3. Pour the pecan pie mixture into the unbaked pie shell. Use a rubber spatula to scrape the bowl out.

4. Carefully brush the edges of the pie crust with egg wash. (Egg wash is 1 large egg, 1 teaspoon water, and a pinch of salt beaten together with a fork)

5. Bake in a preheated 425 degree F oven for 10 minutes. Turn the oven down to 350 degrees F and continue to bake for 40 more minutes.

Recipe Notes

NOTE:
You can make homemade pie crust AHEAD of time and roll out into pie shells. Freeze individually. Once frozen, carefully place parchment paper in between each pie shell and you can stack them. (Place the frozen pie shells into a large plastic bag and tie up tight)

Frozen pie shells will last a month or so.

You are welcome to use store-bought pie crust.

Nutrition Facts

Pecan Pie

Amount Per Serving

Calories 375 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 4g25%

Cholesterol 72mg24%

Sodium 168mg7%

Potassium 134mg4%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 48g53%

Protein 4g8%

Vitamin A 208IU4%

Vitamin C 1mg1%

Calcium 47mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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