Old Fashioned Pecan Pie Recipe
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This Old Fashioned Pecan Pie recipe is a true Southern classic you'll find yourself coming back to time and time again. It's the kind of rich, comforting dessert that feels at home at holiday tables, special celebrations, or any time you're craving a real taste of the deep south.
Why You'll Love This Recipe
- Easy: simple to prepare and bakes in one hour
- Make Ahead: can be made several days in advance
- Versatile: tastes great hot or cold
- Keeps Well: holds well for a long period of time
- Tastes Amazing: delicious with a scoop of ice cream or whipped topping
My husband has to have a slice of pecan pie after a big holiday meal, or it's not a holiday as far as he's concerned. This old fashioned pecan pie recipe has been a tradition in our family for as long as I can remember. My grandma handed it down to me, and now I'm sharing it with you.
After it comes out of the oven, the aroma is irresistible. 🥧 I love making this pecan pie look extra special by creating a design on top which I'll show you how to do too!
Looking for even more holiday favorites? Try Snickerdoodle Pumpkin Pie, a decadent Chocolate Chip Pecan Pie, or my crowd favorite Pumpkin Pie Dump Cake to round out your Thanksgiving dessert table.
Ingredient Notes
To make this vintage pecan pie, you'll need only 7 ingredients. Quantities are listed in the recipe card at the end of this post.
- refrigerated pie crust - keep in the refrigerator until ready to roll out
- whole pecans - the meatier the better
- salted butter - the salted type of butter tastes best in this recipe
- white sugar - granulated sugar is the recommended choice
- Karo® light corn syrup - doesn't contain high fructose corn syrup
- large eggs - it's best to use large eggs, as any other size will produce too much liquid
- vanilla extract - just a little makes a difference
How to Make Old Fashioned Pecan Pie
Preheat the oven temperature to 350 degrees F.
Press a refrigerated pie crust into a 9 inch deep dish pie plate. Pierce the bottom of the crust with a fork. Crimp edges as desired to make a pattern.
Add pecan halves until the bottom crust is covered. Make sure nuts are facing up for best results.
Mix melted butter, sugar, Karo corn syrup, eggs and vanilla together in a bowl and pour over pecans.
Add the rest of the pecans on top in a design as shown.
Cover the edges of the crust with aluminum foil or a shield. Place pie on a baking sheet on the lowest position of the oven rack.
Bake at 350 degrees for 60 to 70 minutes. Check internal temperature with a thermometer. It should reach 200 degrees F when done.
Cool pie on a wire rack until it reaches room temperature which will take at least 2 to 3 hours. Or, allow to cool overnight in the refrigerator.
How to Create a Design on Top
To create a design on the pie as shown, add pecans on top of the ones that have risen, which act as a base.
Start by creating a 'flower' with pecans in the middle of the pie, then add pecans around the edges in a circle, or randomly as desired.
Make sure pecans are facing up for best results. Drizzle entire surface with a little Karo syrup to create a nice sheen. Bake as usual.
To achieve the crust pattern, cut slits all around the edge of the dough before placing in plate. Once dough is in plate, cross one strip over the other all around the pie.
Recipe FAQ
If you cook the pie until it's slightly jiggly in the middle, it won't be runny. Make sure you bake it until it reaches 200 degrees Fahrenheit. If it's still doesn't set after cooling for 2 hours, you may need to put it in the refrigerator or let it sit out overnight on a counter.
Either one will work in this recipe. Light corn syrup is sweeter and adds a touch of vanilla flavor. Dark corn syrup is more robust and adds a darker color to the pie.
If the filling holds more liquid than pecans, the nuts will magically rise to the top when baked.
Yes, this recipe is definitely affected by higher elevations. Bake at 325ºF instead of 350ºF. Reduce the sugar to ⅔ cup. Use 3 Tbsp. butter instead of 2.
Baking Tips
- For best results, mix ingredients by hand.
- Use the meatiest pecans you can find.
- Salted butter tastes best in this recipe.
- Cover the crust with a pie crust shield during baking to prevent burning.
- Use Karo® corn syrup. It contains NO high fructose corn syrup like most people think!
- If you'd like to make a substitution for Karo® corn syrup, try this recipe.
- Use a 9 inch deep dish pie pan or plate for best results.
- You'll know when the pie is done if it's set in the middle (just a little jiggle).
- Bake pie until it reaches an internal temperature of 200 degrees Fahrenheit.
- Let pie cool overnight on a counter (or in the refrigerator) to ensure it sets properly.
- When set, the crunchy pecans on the top of the pie will be hard to cut, so use a sharp knife.
- Brush top with a little extra Karo syrup to make it shiny.
What to Serve with Pecan Pie
Serve this vintage pecan pie recipe with a dollop of whipped cream or a scoop of vanilla ice cream. I also love it with a glass of ice cold milk or a hot cup of coffee!
Storage and Freezing
Make Ahead: pecan pie can be made up to 2 days in advance and kept in the refrigerator until ready to bake.
Leftovers: store leftovers in an airtight container in the refrigerator for up to a week.
Freezing: you can freeze a whole pie, or cut it into slices and wrap well with plastic wrap. Store slices in an airtight container in the freezer for up to 3 months.
Thawing: thaw in the refrigerator overnight, then transfer to a 350ºF oven to reheat for 10 minutes.
More Pecan Recipes
If you love pecans, try these other delicious recipes that celebrate the south!
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Recipe Card
Old Fashioned Pecan Pie Recipe
*See notes in blog post for detailed tips, photos and instructions.
Equipment
Ingredients
- 1 refrigerated pie crust 9 inch deep dish
- 2 ½ cups pecan halves reserve ½ cup to decorate top of pie
- 2 Tablespoons salted butter melted
- 1 cup granulated sugar
- 1 cup light corn syrup
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Press an unbaked refrigerated pie crust into a 9 inch deep dish pie plate. Crimp edges.1 refrigerated pie crust
- Add whole pecans until the bottom of the pie crust is covered. (2 cups)2 ½ cups pecan halves
- Whisk melted butter, sugar, corn syrup, eggs and vanilla together in a bowl.2 Tablespoons salted butter, 1 cup granulated sugar, 1 cup light corn syrup, 3 large eggs, 1 teaspoon vanilla extract
- Pour mixture over pecans in the pie crust. Add extra pecans on top of pie to make a design if desired.
- Bake at 350 degrees for 60 to 70 minutes until middle is set. It should reach 200 degrees F. when done. There should not be a jiggle in the middle.
- Cool pie for at least 2 hours before serving, or place in refrigerator to speed up the process.
- For best results, make it ahead and let the pie sit out on the kitchen counter overnight to set.
Notes
- Pie can be made several days in advance and kept in the refrigerator until ready to bake.
- Store leftover pie in the refrigerator for up to a week.
- Freeze leftover pie for up to 3 months.
- All ovens are different and high altitude may affect this recipe. If baking at a higher altitude, reduce oven temp to 325ºF. Use 3 Tbsp. butter instead of 2, and use ⅔ cup sugar instead of 1.
Nutrition
Nutrition info is an auto generated estimate.
I made this for Thanksgiving. It was such an easy recipe it seemed too good to be true. It turned out fabulous! Even people who said they ‘don’t really’ care for pecan pie loved it. My husband wants me to make it again for our Christmas family gathering. 😊
Wonderful, Jan! So happy to hear that everything worked out and your family enjoyed the pecan pie!
Can you use a frozen pie crust? Or is it best to thaw it out first?
Hi Bonnie! You can use a frozen pie crust if you're not trying to form it in a different pan. Just use it in the aluminum pan it comes in and it should work out fine! 🙂
This pie looks as good as it tastes! Pecan pie is my favorite.
It's always something to look forward to on the holidays! 🙂