Few desserts embody the comforting flavors of Southern baking quite like a classic Old Fashioned Pecan Pie. With its buttery, flaky crust and rich, gooey filling studded with toasted pecans, this pie is a nostalgic favorite for holidays, family gatherings, or anytime you crave a taste of home.
Whether you’re making it for Thanksgiving or just because, this simple recipe delivers perfect results every time. Below, you’ll find a detailed guide on how to make this timeless dessert — from ingredients and step-by-step instructions to helpful baking tips.
1. Old Fashioned Pecan Pie Recipe
Ingredients
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1 store-bought pie crust (or homemade pie crust)
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1 cup granulated sugar (200 g)
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3 tablespoons light brown sugar (40 g)
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1/2 teaspoon salt (3 g)
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1 cup light corn syrup (240 ml)
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3/4 teaspoon vanilla extract (3.75 ml)
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1/3 cup salted butter, softened or melted (75 g)
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3 large eggs
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1 1/2 cups pecan halves (150 g) – you can chop them for a more even texture or leave them whole for a decorative look
Equipment
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9-inch pie dish
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Medium mixing bowl
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Whisk
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Rubber spatula
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Measuring cups and spoons
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Baking sheet (optional, for catching drips)
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Aluminum foil or pie crust shield
Instructions
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C). This ensures the oven reaches the proper temperature by the time you’re ready to bake, helping the pie set evenly.
Step 2: Prepare the crust
If you’re using a store-bought pie crust, let it come to room temperature for 10–15 minutes so it’s easier to handle.
Unroll the crust and gently fit it into a 9-inch pie dish, pressing it into the bottom and sides. Trim any excess dough around the edges, then crimp or flute the edges decoratively using your fingers or a fork.
If you’re using a homemade crust, chill it for at least 30 minutes after fitting it in the dish to prevent shrinking during baking.
Step 3: Make the filling
In a large mixing bowl, combine granulated sugar, light brown sugar, and salt. Stir briefly to mix the dry ingredients evenly.
Add the light corn syrup, vanilla extract, and melted butter to the bowl. Whisk until the mixture is smooth and combined.
Next, add the eggs, one at a time, whisking thoroughly after each addition. This ensures the filling becomes smooth and slightly thickened without streaks of egg.
At this point, your filling should be glossy and uniform in texture — rich, sweet, and buttery.
Step 4: Add the pecans
Stir in 1 1/2 cups of pecan halves. You can use chopped pecans for a more consistent texture throughout the pie, or whole pecans if you want a beautiful, classic look with the nuts visible on top. Some bakers prefer to layer half of the pecans on the bottom of the crust and pour the filling over them, then arrange the remaining pecans decoratively on top for a more polished finish.
Step 5: Fill the crust
Pour the pecan mixture into your prepared pie crust, spreading it evenly with a spatula. Make sure the pecans are evenly distributed across the top.
Step 6: Bake the pie
Place the pie on the center rack of your preheated oven. For easier cleanup, you can set the pie dish on a baking sheet to catch any drips.
Bake the pecan pie for 50 to 60 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The filling will continue to firm up as it cools.
If the crust edges start to brown too quickly, cover them with a pie shield or a strip of aluminum foil during the last 20 minutes of baking.
Step 7: Cool before serving
Once the pie is done, remove it from the oven and place it on a wire rack. Allow it to cool completely for at least 2 hours. Cooling helps the filling set properly so you can slice clean, beautiful pieces.
Step 8: Serve and enjoy
Serve your old-fashioned pecan pie at room temperature or slightly chilled. For a decadent touch, add a dollop of whipped cream or a scoop of vanilla ice cream on top.
2. Tips for Perfect Pecan Pie
Don’t overbake.
Overbaking can cause the filling to crack or become grainy. The pie is done when the edges are firm but the center still has a slight jiggle when you gently shake the dish.
Protect the crust.
The edges of pie crust can brown too quickly, so cover them with foil halfway through baking to prevent burning.
Use quality pecans.
Fresh, untoasted pecans deliver the best flavor and crunch. Stale nuts can make the pie taste bitter.
Check the corn syrup.
Light corn syrup gives the pie a balanced sweetness and golden color, while dark corn syrup produces a deeper, molasses-like flavor. Either works depending on your taste preference.
Chill before slicing.
Let the pie cool for at least 2 hours — or even refrigerate it — before cutting. This ensures the filling sets completely, preventing a runny center.
Try a homemade crust.
While store-bought crusts are convenient, a homemade buttery pie crust takes this dessert to the next level. View Recipe
Add a flavor twist.
For extra depth, add a tablespoon of bourbon or a teaspoon of maple syrup to the filling. It gives the pie a warm, rich flavor that pairs beautifully with pecans.
3. Frequently Asked Questions
Why is my pecan pie runny in the middle?
A runny pie usually means it wasn’t baked long enough. Pecan pie should bake until the edges are firm and the center jiggles slightly. It will continue to set as it cools. If it’s still too soft after cooling, bake it an additional 5–10 minutes next time.
Can I make pecan pie ahead of time?
Yes! Pecan pie can be made up to 2 days in advance. Simply bake it, let it cool completely, and store it covered at room temperature or in the refrigerator. When ready to serve, bring it to room temperature or warm it slightly in the oven.
How do I store leftover pecan pie?
Cover leftover pecan pie tightly with plastic wrap or aluminum foil and refrigerate. It will stay fresh for up to 4 days. You can also freeze pecan pie for up to 3 months — just wrap it well to prevent freezer burn.
Can I use dark corn syrup instead of light?
Absolutely. Dark corn syrup gives a richer, more caramel-like flavor, while light corn syrup makes a lighter, more delicate filling. Choose based on your flavor preference — both work perfectly in this recipe.
How do I know when my pecan pie is done?
The pie is done when the top is golden brown, the filling is puffed, and the center has a slight wobble when gently shaken. If you insert a knife or toothpick near the edge, it should come out mostly clean.
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.
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