Old Fashioned Pecan Pie Recipe
Old-fashioned pecan pie is a perfect Christmas and Thanksgiving dessert. The classic recipe is easy to make, tastes delicious, is typical Southern pecan pie, 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.
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
- Pecans
- Dark corn syrup
- Eggs
- Sugar
- Butter
- Vanilla extract
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.
TIP: Don’t add the eggs to the hot melted butter; it will cook the eggs.
Add the vanilla extract and pecans and mix until the pecans are coated. Pour the pecan 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. It’s 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: Putting the pie on a cookie sheet is always a good idea. If it bubbles over, it’s a mess to clean up in the oven. Pecan pies taste divine but are not fun to clean up. I cover the cookie sheet with aluminum foil, so if it bubbles over at all, I can just peel the foil off and have a clean cookie sheet. There is 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.
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 slightly 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.
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
Ingredients
- 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
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.
Video
Notes
Nutrition
