Pecan pie is such a classic Southern dessert. The sweet, brown sugar filling and salty-sweet pecans make this pie irresistible. If you want to bring a taste of the South to your table, this old fashioned pecan pie recipe is the perfect way to do it. Let’s dive into the steps needed to create this iconic Southern dessert.
1. Old Fashioned Pecan Pie Recipe
Ingredients
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup unsalted butter, chilled and cut into small cubes
- 3-4 tablespoons ice water
For the Pecan Pie Filling
- 1 cup light corn syrup (or dark corn syrup for a richer flavor)
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups pecan halves
For the Topping (Optional)
- Whipped cream or vanilla ice cream
Instructions
Step 1: Prepare the Pie Crust
Mix the dry ingredients: In a medium bowl, whisk together the flour, salt, and sugar.
Cut in the butter: Add the chilled butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. The small pieces of butter should be about the size of peas, which will help create a flaky texture when the pie crust bakes.
Add the ice water: Gradually add ice water (1 tablespoon at a time) to the flour mixture, gently stirring with a fork. Add just enough water for the dough to come together when pressed. The dough should be moist but not sticky.
Chill the dough: Shape the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Refrigerate for at least 1 hour. Chilling the dough helps the butter firm up, which is essential for a tender, flaky crust.
Step 2: Roll Out the Crust
Roll the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle about ⅛-inch thick. Rotate the dough occasionally to prevent sticking and add a little more flour to the surface if needed.
Transfer to the pie dish: Carefully transfer the rolled-out dough to a 9-inch pie dish. You can roll the dough around your rolling pin and unroll it over the dish, or gently fold it into quarters and unfold it in the dish.
Trim and crimp the edges: Trim any excess dough, leaving about a ½-inch overhang. Fold the overhang under itself and crimp the edges with your fingers or a fork for a decorative finish.
Chill the crust: Place the pie dish in the refrigerator for 30 minutes to firm up the dough.
Step 3: Prepare the Pecan Filling
Mix the wet ingredients: In a large bowl, whisk together the corn syrup, granulated sugar, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth and well combined.
Add the pecans: Stir in the pecan halves, ensuring they are evenly coated with the filling mixture.
Step 4: Assemble the Pie
Preheat the oven: Preheat your oven to 350°F (175°C).
Fill the crust: Pour the pecan filling into the prepared pie crust, spreading the pecan halves evenly throughout the filling. The pecans will float to the top as the pie bakes, creating a beautiful, nutty layer on the surface.
Step 5: Bake the Pie
Bake the pie: Place the pie on the center rack of the preheated oven. Bake for 50-60 minutes, or until the filling is set and the center is slightly jiggly but not liquid. The filling will continue to set as the pie cools. If the edges of the crust start to brown too quickly during baking, cover them with aluminum foil or a pie shield to prevent burning.
Cool the pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. The pie needs to cool completely to allow the filling to firm up before slicing. Cutting into the pie too soon may cause the filling to spill out.
Step 6: Serve and Enjoy
Serve at room temperature: Old-fashioned Southern pecan pie is traditionally served at room temperature, but some prefer it slightly chilled.
2. Tips for a Perfect Pecan Pie
Use fresh pecans: The quality of the pecans can make or break the pie. Fresh pecans have a sweet, buttery flavor that enhances the overall taste of the pie. Avoid using stale or rancid pecans, which can impart a bitter flavor.
Don’t overbake the pie: The key to a perfect pecan pie is knowing when to take it out of the oven. The filling should be set around the edges but still slightly jiggly in the center. It will continue to firm up as it cools. Overbaking can cause the filling to become too firm and dry.
Chill the crust before baking: Chilling the crust before adding the filling helps prevent it from shrinking or becoming tough during baking.
Use dark or light corn syrup: Both light and dark corn syrup work well in pecan pie. Light corn syrup gives a more delicate, sweet flavor, while dark corn syrup adds a richer, deeper caramel taste. You can also mix the two for a balanced flavor.
Let the pie cool completely: For clean, even slices, allow the pie to cool completely before cutting into it. The filling needs time to set up properly, so be patient.
3. Variations of Old Fashioned Pecan Pie
Chocolate Pecan Pie: For a decadent twist, add 1 cup of semisweet chocolate chips to the filling before baking. The chocolate melts into the filling, creating a rich, fudgy layer beneath the pecans.
Bourbon Pecan Pie: Add 1-2 tablespoons of bourbon to the filling for a Southern twist with a hint of smoky, caramel flavor. Bourbon adds depth to the pie without overpowering the sweetness.
Maple Pecan Pie: Replace the corn syrup with pure maple syrup for a natural sweetness that pairs beautifully with the pecans. The maple flavor adds a subtle twist while staying true to the classic pecan pie taste.
Salted Caramel Pecan Pie: Drizzle the baked pie with salted caramel sauce just before serving. The combination of sweet caramel and a sprinkling of sea salt enhances the richness of the pie, creating a luscious, crowd-pleasing dessert.
Vegan Pecan Pie: For a plant-based version, use a vegan pie crust and replace the eggs with a mixture of flaxseed meal and water. Substitute the butter with coconut oil, and use maple syrup or agave nectar in place of corn syrup.
4. What to Serve with Pecan Pie
Whipped Cream: A classic pairing, whipped cream adds a light, airy contrast to the rich filling.
Vanilla Ice Cream: The cool, creamy texture of vanilla ice cream pairs perfectly with the warm, gooey filling of pecan pie. Serve a slice alongside a scoop for a delightful balance of flavors and temperatures.
Coffee or Espresso: The bold, bitter flavor of coffee or espresso complements the sweetness of the pie, making it an ideal after-dinner pairing.
Caramel Sauce: Drizzle warm caramel sauce over each slice for an extra layer of indulgence. The caramel enhances the nutty sweetness of the pecans and adds a touch of luxury to every bite.
5. Storing and Reheating Leftover
Storing: Leftover pecan pie can be covered and stored at room temperature for up to 2 days or in the refrigerator for 4-5 days. For best results, cover the pie tightly with plastic wrap or aluminum foil.
Reheating: To reheat, place individual slices in the oven at 300°F (150°C) for about 10 minutes, or until warmed through. You can also microwave slices for 20-30 seconds, though this may soften the crust.
With this old fashioned pecan pie recipe, you can bring the rich flavors of this Southern classic to your table. It’s the perfect dessert for holidays, special occasions, or any time you’re craving a taste of the South.
