This pecan pie recipe uses a few basic ingredients and pecans. Pecan Pie is easy to make with simple ingredients and is the perfect combination of sweet and salty flavors, baked in buttery flaky pie crust.
It’s as simple as mixing together the ingredients with a whisk or an electric hand mixer and folding in the pecans.
Whether you prefer homemade pie crust or store-bought, this traditional old-fashioned dessert is the perfect pie recipe for Thanksgiving and Christmas!
This old-fashioned pecan pie recipe is straight from my grandma’s kitchen and has always a part of our holiday desserts. But, it’s delicious any time of year!
Be sure and try Pecan Pie Bars from Food Dolls. Oh are those so yummy & easy to make!
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.
Why this recipe works
- Made with simple ingredients, readily available in your local grocery store.
- Simple to follow directions.
- Prep time is less than 10 minutes! This is one of the easiest pie recipes to make with simple ingredients all mixed in one bowl!
- No blind baking required – There is no need to prebake the pie crust with this pie recipe.
What you’ll need
- Pecans – Find the best value and the best pecans at BJ’s and other wholesale clubs.
- Eggs – We use large eggs in many of our baking recipes. Eggs help keep the pie filling together.
- Corn syrup – Helps to sweeten the pecan pie filling and change the invert sugar so it does not crystallize.
- Brown sugar – Sweetens the pie filling and adds a depth of flavor.
- Vanilla extract – Adds the best flavor to this classic pie recipe.
- Salt – We add salt to all of our sweet and baking recipes to help intensify the flavors.
How to make Pecan pie
Old fashioned Pecan Pie is an essential pie recipe for Thanksgiving and Christmas.
- Make the pie crust – Get it into the refrigerator to chill well. We love my pie crust recipe. But, you can also use store-bought.
- Roll out the pie crust – Roll out in a sphere shape about 12-inches in diameter. Here’s my favorite pie dish!
- Place pie crust into pie dish -Place the rolled out pie crust into a 9 ½-inch glass pie plate. Roll under the edges of the pie creating the crust. Pinch between your fingers to create a crimped edge.
- Combine the pie filling – Mix the eggs, brown sugar, light corn syrup, flour, melted butter, and vanilla with a whisk or an electric hand mixer until combined well.
- Stir in pecans – Stir the pecans into this mixture.
- Pour pecan mixture into unbaked pie shell – 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.
- Bake -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.
(Egg wash is 1 large egg, 1 teaspoon water, and a pinch of salt beaten together with a fork)
Let the pie cool completely before slicing. You can make this pie a few days ahead of time and refrigerate until you are ready to serve.
Pie Crust Tips
If your pie crust is getting too warm, plop the entire pie in the fridge or into the freezer for a bit to get it really cold again before baking.
- Use the proper flour – All-purpose or pastry flour are the best for making pie crust. Choosing a lower-gluten flour is the first trick for getting your pie crust right. Bread flour has a high gluten content, while cake flour has the lowest content.
- Keep the pie dough chilled– always. If it gets to warm, plop it back into the fridge or even the freezer for a bit.
- Doesn’t have to be perfect! Working with pie dough and weaving a lattice crust takes practice. Don’t stress and remember it doesn’t have to be perfect. It will still taste amazing!
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 pie crust, 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.
You can substitute maple syrup for corn syrup in this pecan pie recipe.
Shake the pie gently and if it jiggles a bit but the center is relatively stable, it it set. If the pecan pie filling shows too much movement, it is not done yet.
Now doesn’t this pecan pie look delicious? Old fashioned pecan pie is a reader favorite! We hope you love it as much as we do!
More Holiday recipes
- Molasses Cookies
- Apple Cobbler
- Apple Hand Pies
- Blueberry Pie
- Blackberry Cobbler
- Apple Crisp
- Apple Crumb Pie
- Apple Cider Donuts
- Cherry Crumb Pie
- Cherry Cobbler
I hope you enjoy this Southern Pecan Pie recipe as much as we do! Be sure and try my Banana Bread with pecans!
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Pecan Pie
Ingredients
Pecan Pie
- 3 large eggs (room temperature)
- 1 cup light brown sugar
- ½ 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
- Make the pie crust and refrigerate it.
- Roll out the pie crust to about 12-inches in diameter.
- Place the rolled out pie crust into a 9 ½-inch glass pie plate. Roll under the edges of the pie creating the crust. Pinch between your fingers to create a crimped edge.
- Refrigerate the pie shell while you prepare the pecan pie mixture.
Pecan Pie
- Mix the eggs, brown sugar, light corn syrup, flour, salt, melted butter, and vanilla with a whisk or an electric hand mixer until combined well.
- Stir the pecans into this mixture.
- Pour the pecan pie mixture into the unbaked pie shell. Use a rubber spatula to scrape the bowl out.
- 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)
- Bake in a preheated 425 degree F oven for 10-12 minutes.
- Turn the oven down to 350 degrees F and continue to bake for 40 more minutes or until set.
- You'll know if the pie is done if you can gently shake it and it jiggles slightly little in the center. If it moves too much while gently shaking, continue baking until the center is more set, another 5-10 minutes.
- Let the pie cool completely on the counter or on a baking rack. Should you not let it cool completely before slicing, the filling will not set properly.
Recipe Notes
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. Every oven is different! Use an oven thermometer to check the temperature of your oven.
Nutrition
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D. Anderson says
Turned out perfect
Elvie Marshall says
It’s been a while since I’ve made a pecan pie, so I had to peak at a recipe 😁 Looks very familiar. I have my own recipe for pie crust but, maybe you could put that out there for those who need a great crust.
Jessica Robinson says
Elvie,
There’s a pie crust recipe on our website if you look.
Amanda says
I used a premade rollout crust but this recipe is a big hit with my family!! So delicious!
Jessica Robinson says
Hey Amanda!!
Thrilled to hear you enjoyed it so much! Thank you for taking the time to let me know. My grandmother would be thrilled her recipe is bringing joy to another family!
Tim Wiese says
Very easy and it tastes great- I subbed Maple syrup, I think it added depth to the taste. Thanks!!!
Sandra says
Can I double the recipe and use only (4) eggs
Jessica Robinson says
Hey Sandra,
If you double the recipe, you’d need to also double the amount of eggs. Are you looking to make two pies? Or a larger one?
Steph says
I have followed this recipe for the last two Thanksgivings and it has been a huge hit both times. It’s incredibly easy, and has the same amazing taste and textures as the pecan pies my great-grandmother used to make for holidays. I’ll be using it again since everyone now begs for it!
Jessica Robinson says
That’s so amazing to hear!!
Becca says
I made this for Thanksgiving this year and let it set out for 24 hours. When we cut into it it was really runny, but flavor was amazing. Everyone loved it but should I have put it in the fridge to help it not be so runny? Or maybe I did not cook it long enough?
Jessica Robinson says
You may have needed to bake it for a few more minutes. Every oven is different. There’s tips in the recipe card. You want it a bit jiggly in the center, but not runny.
Kim says
Can the pie be frozen?
Jessica Robinson says
Yes, you can freeze pecan pie if it’s baked. Though we do prefer it fresh.
Kathy says
I want to make this for Christmas this year and even though I am a very good cook, my baking genre only extends to cheesecake lol. So I have a question about this recipe, should I use the same temperature if I use a Pyrex (glass) pie pan? Any suggestions, I would greatly appreciate.
Jessica Robinson says
Yes!! Same temperature if using a glass pie dish.
Candiss says
If I use a store-bought piecrust, which is frozen, do I need to let it thaw out? What do I actually need to do please?
Jessica Robinson says
You’d want to thaw the pie crust in order to have it workable to place into a pie dish.
Veronica says
How long to bake two pies together and what temperature?
Jessica Robinson says
Two pies baked in the oven together would be the same baking time, as long as they are put in the oven at the same time. You can use your judgement if they need to bake longer.
Jennifer says
Easy and tastes amazing! Make two! One isn’t enough!