Old fashioned pecan pie is a recipe that is perfect for Christmas and Thanksgiving desserts.
The classic recipe is easy to make, tastes delicious, is a typical Southern pecan pie recipe, and is similar to the one on the side of the Karo Syrup bottle.
A Traditional Pecan Pie
This old fashioned Pecan pie is a very traditional recipe that has been around for generations, which goes to show it’s a great recipe.
Whenever I think of pecan pie, I think of my dad. He grew up in Tennessee, went to college in Georgia, and he knows his pecans.
If I’m around him for the holidays, there’s a pecan pie somewhere close by–and his pies always turn out delicious.
We went down to his house for Christmas this past December, and I asked if I could watch him cook up his specialty. He agreed, and I’m excited to share it with you.
Watch How To Make The Classic Southern Dessert
Cooking is pretty special to me. We spent time on my grandparent’s farm each summer during my growing-up years, and my grandmother cooked quite a bit for us.
She took the time to show us how to make pie and biscuits (the most important staples in our diet, right?) and so many other treats.
So, each time I cook, I think of my sweet grandmother and those cherished memories.
If you love pecan pie and you’re feeding a crowd, click here to get the recipe for pecan pie cobbler.
And, if you’d like to free up your oven, try this slow cooker pecan pie.
If you don’t like corn syrup, give this maple pecan pie, made with pure maple syrup, a try.
What Ingredients Are Needed For The Easy Pecan Pie Recipe?
- 9″ Pie crust
- Dark corn syrup
- Vanilla extract
Tools Needed For Pecan Pie
- Cookie sheet
- Measuring spoons and cups
Full printable recipe with measurements and instructions at the bottom of the post in the recipe card.
How To Make Homemade Pecan Pie
- Add the eggs to a medium bowl and beat them.
- Next, add the corn syrup, sugar, and vanilla extract and mix.
- Pour in the melted butter and mix.
- Add the pecans and stir until coated.
- Place the unbaked pie shell on a cookie sheet covered with aluminum foil, and pour the pecan pie filling into the pie shell.
- Bake for 60 to 70 minutes or until the inside is just a tad jiggly.
- Allow the pie to cool for at least two hours at room temperature.
My dad brought out the Georgia pecans for this pie–only the best. He used junior pecans in this pie.
You can also use regular pecan halves that you buy at the grocery store.
He starts off by cracking the eggs into a medium-sized bowl. Once he gets them in the bowl, he beats them with a whisk.
Next, he measured out the dark Karo syrup.
I’m kinda wondering if he would have let me take a taste if I’d stuck my finger under there. I had my camera, so I had to behave.
Next, add the melted butter.
How can you go wrong with butter in anything? When that melted butter hits the syrup, oh my, it smells so good.
Add the sugar and vanilla extract and mix everything well.
Finally, add the pecans and give it all a good stir. Pour the pecan pie ingredients into the frozen pie crust.
If you eat gluten-free, Whole Foods carries a delicious pie crust. My dad made a second gluten-free pie, and I’ve used the crust in pumpkin pie, and they are flaky and tasty.
Bake the pie for 60 to 70 minutes. The pie is done if you touch the top, and it springs back a little and is jiggly in the center.
The pecans will rise to the top while they cook.
TIP: It’s always a good idea to put the pie on a cookie sheet. If it happens to bubble over, it’s a mess to clean up in the oven. Pecan pies taste divine but are not fun to clean up.
I take the extra step and cover the cookie sheet with tinfoil so if it bubbles over at all, I can just peel the tinfoil off and have a clean cookie sheet. No elbow grease involved.
Once the pecan pie is finished cooking, you will need to let it sit for at least two hours at room temperature to set up.
After two hours, you need to serve the pie or refrigerate it.
We all went about our business, wrapping gifts and running errands.
While the pie set up, someone ate a small piece. Hmmm… Dad… cough, cough. But since he’s the one that made the pie, I guess he gets to eat the pie.
Optional Toppings For The Top Of The Pie
- A scoop of vanilla ice cream
- A drizzle of chocolate syrup
- Whipped cream
- Candied pecan pieces
- All of the above!
Does Pecan Pie Need To Be Refrigerated?
Yes, you need to refrigerate pecan pie. But, after baking, allow it to set up for two hours and then refrigerate the pie.
How Jiggly Should A Pecan Pie Be After Baking?
The pie should jiggle just a little bit, but not too much. It will continue to cook on the inside when you take it out of the oven and allow it to set up.
How To Tell When Pecan Pie Is Done Baking
You will want to see a little bit of jiggle in the middle. The outsides will be baked and set.
The inside of the pie will continue to bake for a few more minutes and will not stay jiggly.
Can You Freeze Pecan Pie?
Yes, you can freeze pecan pie. Once you bake the pie, let it cool as usual. Then, wrap it well with plastic wrap.
You will want to take it a step further and place it inside a pie container so that it won’t get mushed in the freezer.
When you are ready to thaw it out, place the pie in the refrigerator for at least 24 hours to let it thaw slowly.
Can You Freeze Pecan Pie Slices?
Yes, in fact, the slices will keep for up to a year in the freezer if wrapped and sealed properly.
Be sure to wrap the slice in plenty of plastic wrap and then inside an airtight container and place in the freezer. But make sure you don’t set anything on top of the slice, or it will break apart.
How Long Does Pecan Pie Last In The Fridge?
Pecan pie will last three to four days in the refrigerator. After that, it loses some of its flavor and desired texture.
How To Reheat Pecan Pie From Frozen
If you want to reheat pecan pie, make sure it has thawed out in the refrigerator for at least 24 hours if it was previously frozen.
Add the pie to a cookie sheet and gently cover it with foil. Bake at 300 degrees for about 15 to 20 minutes.
Can I Use Light Corn Syrup Instead Of Dark?
Yes, you can use light corn syrup in your pie. It will just have a little bit of a different flavor. Dark corn syrup is a little more robust in flavor.
Other Classic Desserts You Will Love
- Chocolate pecan pie is just as easy to make and turns out rich and delicious.
- Give these pecan pie brownies a try, I guarantee you will love them. They are the perfect combination of chocolate and pecan pie.
- Add some chocolate chip pecan cookies to your list and share with friends and neighbors.
- Dark chocolate fudge recipe is great for the holidays and always a hit when you give it away as a gift.
- Pecan pie bars are like a little piece of pie wrapped up in a bar. The bars are great for parties, potlucks, or special occasions.
- Chocolate pie recipe – this is a recipe that has been around for a very long time. It’s easy to make and so rich. And who doesn’t like chocolate pies? So good!
- Homemade pumpkin pie – this is your classic pumpkin pie with all of the flavors of fall.
- Homemade pie crust – want to make your own pie crust? Give this homemade one a try.
- Southern butter pecan pound cake with praline glaze from Julia’s Simply Southern is perfect for the holiday season.
What Is The Filling Made Of In Pecan Pie?
Pecan pie is usually made up of corn syrup, eggs, butter, sugar, vanilla extract, and crunchy pecans. The center is a wonderfully delicious gooey filling.
Old-Fashioned Pecan Pie Recipe Below
Be sure to get a copy of the recipe for pecan pie below. It’s super simple to make and might just become your favorite recipe.
The pie is popular each holiday season, and I promise everyone will love it!
Dad's Pecan Pie
Classic southern pecan pie is an easy recipe and perfect for the Christmas and Thanksgiving dessert table.
- 1 cup dark Karo syrup
- 3 eggs
- 1 cup sugar
- 2 Tablespoons butter (melted)
- 1 teaspoon vanilla extract
- 1 cup pecans
- 1 - 9" frozen pie crust
Preheat oven to 350 degrees.
- Add the eggs to a medium bowl and beat them a little.
- Add the Karo syrup, sugar, and vanilla extract and mix well.
- Next, pour the melted butter into the bowl and mix well.
- Add the pecans and mix them in.
- Cover a cookie sheet with aluminum foil and place the frozen pie crust on top. Pour the pecan pie mixture into the pie crust and place it into the oven.
- Bake for 60 to 70 minutes.
- The pie is done when the center is still a little bit jiggly. The edges will be done.
- Let the pie cool at room temperature for at least two hours.
- After two hours serve the pie or refrigerate.
For this recipe, I use a deep dish pie crust. I usually buy Marie Callender's crust in the frozen section of the grocery store.
TIP: If you step away for a minute while making the pecan pie, be sure to give it a stir before pouring it into the pie crust. Sometimes the sugar will sink to the bottom and blob out. Stirring it will keep that from happening.
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Nutrition Information:Yield: 8 Serving Size: 1 piece
Amount Per Serving: Calories: 1228Total Fat: 64gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 77mgSodium: 884mgCarbohydrates: 153gFiber: 7gSugar: 50gProtein: 15g
Nutrition is approximate.
Wednesday 24th of January 2018
Julie, Thanks for sharing at Thursday Favorite Things last week I could not find which post you shared from your blog so I picked this pecan pie to feature. In the future, please list link up number or the post title. Hugs, Bev
Wednesday 24th of January 2018
Hi Bev! Thanks so much for stopping by! I was trying to remember which post I submitted, but I am not sure! Thanks so much for picking the pecan pie to feature!
Have a great afternoon!!