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    Home » Recipes » Homemade Pies » Pecan Pie Recipe

    Published: Nov 19, 2019 · Modified: Nov 18, 2022 by Jessica Robinson · This post may contain affiliate links

    Pecan Pie Recipe

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    Pecan pie with homemade pie crust

    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!

    Pecan pie with golden browned crust on white reclaimed wood, metal pie server to right.

    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!

    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.
    • Meat Pie Recipe
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    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.

    Mixing bowl with ingredients for pecan pie on butcher block, red handle rubber spatula to right.
    Pecan pie ingredients combined in white bowl on butcher block.
    Bowl with pecan pie ingredients on butcher block, red handle rubber spatula to right.

    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!
    Unbaked pecan pie in pie shell on butcher block.

    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.

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    Is there a substitute for corn syrup in pecan pie?

    You can substitute maple syrup for corn syrup in this pecan pie recipe.

    How do you know when a pecan pie is set?

    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!

    Close up of pecan pie with golden pie crust on white marble, metal pie server to right.

    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
    Close up of pecan pie with golden browned pie crust on white marble.

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

    Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!

    5 from 9 votes
    Print Rate this Recipe

    Pecan Pie

    Prep Time15 mins
    Cook Time50 mins
    Total Time1 hr 5 mins
    Homemade Pecan Pie is easy to make with simple ingredients. This old-fashioned pecan pie recipe is straight from my grandma's kitchen.
    Course: Desserts
    Cuisine: American, Southern
    Servings: 10 people
    Calories: 375kcal
    Author: Jessica Robinson

    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, 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 minutes. Turn the oven down to 350 degrees F and continue to bake for 40 more minutes or until set.
    • 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

    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.
    Every oven is different! Use an oven thermometer to check the temperature of your oven.

    Nutrition

    Calories: 375kcal | Carbohydrates: 51g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 168mg | Potassium: 134mg | Fiber: 2g | Sugar: 48g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

    « Holiday Punch
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    Reader Interactions

    Comments

    1. Julie Foster says

      January 28, 2023 at 4:35 pm

      5 stars
      Smells delicious!! Can’t wait to try it. Was relatively easy to prepare too.

      Reply
      • Jessica Robinson says

        January 29, 2023 at 5:51 pm

        Thank you so much!! Happy to hear it was easy to make and you enjoyed it!

        Reply
    2. Early says

      November 16, 2022 at 11:52 pm

      I am wondering if it would work with chopped pecans. Some of my guests for Thanksgiving have a difficult time with the bigger pieces of nuts. Also would I increase the amount I would use?

      Reply
      • Jessica Robinson says

        November 17, 2022 at 10:39 am

        Of course you can use chopped pecans. You can certainly add a few more pecans if needed. Probably a cup.

        Reply
      • Tonya says

        November 22, 2022 at 9:55 pm

        i give my pecan an few extra chops because my mom and mother inlaw love the pie but have trouble with the nuts so i chop them up smaller for them to make it easy for them , and i actually prefer it that way myself now

        Reply
        • Jessica Robinson says

          November 23, 2022 at 8:39 am

          Yes you can absolutely do this!

          Reply
    3. Josh says

      October 10, 2022 at 7:10 pm

      5 stars
      Made it a few times and it’s a pretty fail safe recipe. Love it!

      Reply
      • Jessica Robinson says

        October 14, 2022 at 2:40 pm

        We’re thrilled to hear you enjoyed it and had great success!

        Reply
    4. MariAnne says

      September 15, 2022 at 1:22 pm

      I made 5 pies today for a friends wedding ( she wanted pie instead of cake)
      I normally would not try something new without ever having tasted it but I did it because of all your great reviews and because it’s your grandma’s receipe, because we can’t go wrong with a grandma!!!
      They look amazing!!! Thanks so much! I’m having a hard time not eating a piece … now I have to make one for me!

      Reply
      • Jessica Robinson says

        September 16, 2022 at 8:25 am

        Oh that’s so neat!! Thanks for letting us know you enjoyed Grandma’s recipe!

        Reply
    5. Bonnie says

      April 26, 2022 at 6:58 pm

      5 stars
      I’m 61 and this is the first pecan pie I’ve made…lol. It turned out Great and was a hit. Directions were easy to follow. Thank you for posting your recipe 👍❤️

      Reply
      • Jessica Robinson says

        April 28, 2022 at 9:23 am

        Oh thank you Bonnie!! Very happy to hear you enjoyed this recipe!

        Reply
    6. Dre says

      November 27, 2021 at 2:33 pm

      5 stars
      I made this pie for Thanksgiving this year and got so many compliments! I was told that usually pecan pie can be overly sweet and you can’t eat too much. My boyfriend told me this had more of a nutty flavor and he really liked it. Everyone kept saying it tasted great! Needless to say it was gone by the end of the night.

      Reply
      • Jessica Robinson says

        November 30, 2021 at 1:26 pm

        So happy to hear everyone enjoyed it!

        Reply
    7. Debra says

      November 24, 2021 at 12:54 pm

      Do you think I could use maple syrup instead of karo?

      Reply
      • Jessica Robinson says

        November 24, 2021 at 1:13 pm

        Yes, you can certainly do that if you prefer.

        Reply
    8. Laci Weaver says

      November 02, 2021 at 12:39 pm

      5 stars
      My husband’s favorite pie is pecan pie… in fact, I think it might be his favorite desert completely, and since he usually isn’t as big on sweets as I am, when he craves something, it’s a big deal. I was so excited to make this for his birthday, and he said it was the very best pecan pie he had ever eaten. He took some to his fire station and everyone was amazed, saying that it reminded them of the ones their grandmothers made that they hadn’t been able to find a match for! So thank you SO much for this special recipe… everyone I’ve known to taste it immediately knows that it’s special! It warms my heart when someone shares something like this from their family, because it’s so recognizable and takes everyone back to those favorite memories! This has already become an established tradition that I want to share with others every year now! Thank you!!!

      Reply
      • Jessica Robinson says

        November 02, 2021 at 2:11 pm

        Laci,
        I’m thrilled to hear that you loved it!!

        Reply
    9. Dominique says

      January 26, 2021 at 9:49 pm

      5 stars
      Thank you for sharing this recipe. I baked it today and am eating it right now. It takes just amazing!!!!!!!! I’ll use the home made pie crust recipe next time for sure. Thank you so much!

      Reply
      • Jessica Robinson says

        January 29, 2021 at 11:11 am

        Thanks so much Dominique!!

        Reply
        • Cathy says

          November 17, 2022 at 7:09 pm

          Does this recipe have a mistake? It says NOT to let the pie cool before cutting. I believe it must be cooled or the filling will run.

          Reply
          • Jessica Robinson says

            November 17, 2022 at 7:54 pm

            It says “should you not let the pie filling cool completely before slicing, it will not set properly.”

            Reply
    10. Kelli says

      January 07, 2021 at 8:24 pm

      This is the best pecan pie I’ve ever made, I can’t thank you enough. I’m going to go nose around your other recipes now. 😊

      Reply
      • Jessica Robinson says

        January 07, 2021 at 8:27 pm

        Kelli,
        Thank you so much for writing to let me know!! So glad to hear you enjoyed it!

        Reply
    11. Christi says

      November 27, 2020 at 12:14 am

      5 stars
      Oh. My. Goodness. This pie was so delicious! It came out perfectly and was so easy to make. I just used my grandma’s pie crust recipe, but made your pecan filling exactly as you have stated. Can’t wait to make this again sometime soon. Thank you for this beautiful recipe.

      Reply
      • Jessica Robinson says

        November 27, 2020 at 9:56 am

        Christi,
        Thanks so much! So happy to hear you enjoyed it!

        Reply
    12. Laura says

      April 17, 2020 at 12:57 pm

      5 stars
      This pie is gorgeous! It reminds me of my Grandmas pie recipe! It’s my dads favorite pie.

      Reply
    13. Lisa Hatfield says

      April 16, 2020 at 4:28 pm

      5 stars
      I LOVE heirloom recipes, how sweet that this recipe came from your Grandmother! Looks absolutely perfect, can’t wait to make it!

      Reply
      • Jessica Robinson says

        April 16, 2020 at 4:46 pm

        Grandma’s recipes are the best!

        Reply

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