Old Fashioned Pecan Pie Recipe
This old-fashioned Southern pecan pie is a classic dessert that is packed with rich, gooey sweetness in every bite. It’s made with pantry staples, including pecans, butter, corn syrup, and brown sugar, and it bakes up perfectly caramelized with a crisp, flaky pie crust. It only takes about 10 minutes of prep, 55 minutes of baking, and 2 hours of set-up time. It’s an easy, yet impressive pie that is perfect for Thanksgiving and Christmas or a Sunday supper.
Growing up in the South, pecan pie was at every family gathering, especially holidays. My dad always baked his the old-fashioned way–no shortcuts, just real butter and fresh pecans. The recipe follows that same tradition, staying true to its roots while ensuring the same homemade flavor and texture Southerners have loved for many generations.
| Prep Time | Cook Time/Set Up Time | Servings | Prep Level |
|---|---|---|---|
| 10 minutes | 55 minutes/2 hours | 8 | Beginner + |
Julie’s Ingredient Notes
I love to use dark Karo syrup because it gives the pie its deep, caramel-like flavor and rich color. It contains molasses, which gives it that warmth that light corn syrup doesn’t have. That little bit of molasses helps balance the sweetness, giving the pie filling an almost toffee-like taste.
Dark Karo Syrup: You can use light corn syrup, but it won’t have that same flavor depth.
Vanilla Extract: For a little extra depth, replace the vanilla extract with 1 tablespoon of bourbon. It will intensify the caramel flavor.
Pie Crust: If you eat gluten-free, Whole Foods carries a delicious gluten-free pie crust, and it’s flaky and tasty.
Full printable recipe with measurements and instructions at the bottom of the post in the recipe card.
Step-By-Step Instructions
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.
Gather your ingredients for the pecan pie. Once you get the eggs into the bowl, beat them with a whisk. Next, mix the Karo syrup, melted butter, and sugar.
Add the vanilla extract and pecans and mix until the pecans are coated. Pour the pecan ingredients into the frozen pie crust.
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.
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.
Serving Tips For Pecan Pie
You can always add a little bit more to your pie after it bakes and have a little more sweet flavor. Most people like to serve it warm after the pie has set up. Here are a few more ingredients to add to the top of your pie.
- A scoop of vanilla ice cream
- A drizzle of chocolate syrup
- Whipped cream
- Candied pecan pieces
Storage And Reheating
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. Keep the pecan pie in an airtight container.
How Do You Reheat Pecan Pie? Let refrigerated pecan pie come to room temperature before reheating. It will heat more evenly and keep a better texture. Reheat in the oven at 300°F and place it on a baking sheet. Cover the pie with aluminum foil to prevent over-browning and heat for 10-15 minutes for slices or 20 minutes for a whole pie. If you use the microwave, heat one slice at a time on a microwave-safe plate. Heat for 15-20 second intervals until it’s warm. (Do not use the aluminum foil in the microwave).
If you want to reheat pecan pie from frozen, make sure it has thawed out in the refrigerator for at least 24 hours. Add the pie to a cookie sheet and gently cover it with foil. Bake at 300 degrees for about 15 to 20 minutes.
FAQs
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.
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.
Do I Need To Prebake the Crust For Pecan Pie? No, you do not prebake the crust.
Troubleshooting
Why is my pecan pie runny? Underbaking is the most common cause. If you don’t cook it long enough the center won’t set. Inaccurate ingredient measurements can lead to a runny pie. If your pie is still runny after cooling, you can place it back into the oven at 325°F for about 15-20 minutes.
My crust is burning. If you find that your crust is getting done before the pie, place a pie shield around the crust. Or, take some aluminum foil and gently place it around the edge of the crust to keep it from burning.
Other Classic Pecan Desserts You Will Love
Pecans are the hit of the holiday season and these recipes are perfect for any gathering.
- Chocolate pecan pie is just as easy to make and turns out rich and delicious.
- If you need a pecan dessert for a crowd, give this pecan pie cobbler recipe a try. It’s a hit with everyone!
- Add a little tang to your classic pie with buttermilk pecan pie. It’s just as easy to make and turns out delicious every time.
- If you love this pie, you will love these 10 pies for the holidays, including pecan pie cobbler, pumpkin pie, lemon meringue, and more.
- If you don’t like corn syrup, give this maple pecan pie, made with pure maple syrup, a try.
Have you tried this pie? Leave a comment below or tag @backtomysouthernroots on Instagram – I love seeing what you bake!
Old Fashioned Pecan Pie Recipe
Ingredients
- 1 cup dark Karo syrup
- 3 eggs
- 1 cup sugar
- 2 Tablespoons butter melted
- 1 teaspoon vanilla extract
- 1 cup pecans
- 9 inch frozen pie crust
Instructions
- 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.
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
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!!
I’ve always used this recipe, only I use light corn syrup. And you do NOT need to refrigerate it!
Thanks, Olivia!
Hi Julie, I’m gonna make this pecan pie and I was wondering if the pie shell had to be frozen? I was going to make my own pie crust.
thanks
Christine
Hi Christine,
It does not need to be frozen. You can make your pie crust and then pour the pie ingredients into it and bake it. I would have a pie shield handy and keep an eye on the edges of the crust as it gets towards the end of baking. I hope you love it!