Old Fashioned Pecan Pie
Old Fashioned Pecan Pie is a classic southern recipe you'll want to make time and time again. It's the perfect dessert for holidays, special occasions, and any time you want a true taste of the deep south!
Servings: 8
Calories: 591kcal
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 pecans until the bottom 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. Add extra pecans on top of pie to make a design.
- 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, let pie sit out on the kitchen counter overnight.
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
Calories: 591kcal | Carbohydrates: 73g | Protein: 6g | Fat: 34g | Saturated Fat: 7g | Sodium: 175mg | Potassium: 173mg | Fiber: 4g | Sugar: 59g | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg