My grandma's Pecan Pie recipe is not unique. In fact, after researching it somewhat most old fashioned Pecan Pie recipes are made the same way. Just the fact that it was her that made it though, I reckon she stirred in a whole bunch of love to make it taste that good!
Next time try adding my Cranberry Orange Shortbread Cookies on the Thanksgiving Dessert table, next to grandma's old-fashioned Pecan Pie or my Amish Pumpkin Pie.
This recipe is a classic Thanksgiving dessert recipe, because pecan trees are ready to be picked during the fall! It also works for Christmas too. You could even give it as Christmas gifts.
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Although you can serve Pecan Pie at room temperature, I like it to be slightly warm, with a scoop of ice-cream on top starting to melt.
I have another classic dessert you may be interested in too, my Louisiana Crunch Cake is really popular for a reason!
Groceries you'll need: Ingredients
- Chilled Pie Crust (flaky crust preferably)
- Pecans, chopped
- Unsalted Butter
- Light Brown Sugar
- Cinnamon
- Nutmeg
- Dark Corn Syrup
- Vanilla, extract
- Large Eggs, beaten
Corn syrup gets a whole lot of bad rap. I don't really know, I'm not an expert where that's concerned. Pretty much anything processed is always going to be on the bad side. However, what have you ever known that's super delicious, that's not bad for you? I'm a firm believer in moderation. Moderation is key. Go ahead and enjoy that corn syrup, so long as you're not eating the whole pie (I've often thought about it though, lol)
See recipe card at the bottom of this post for quantities.
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Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Prepare the pie crust in a 9-inch pie dish, then place in the refrigerator to keep cool.
- Step 2: In a medium saucepan melt the butter with the sugars and karo syrup.
- Step 3: Add the nutmeg and cinnamon, stir well and remove from the heat. Allow to cool somewhat for a couple of minutes then add the beaten eggs and stir a lot with a wire whisk so as to not allow the eggs to form.
- Step 4: Remove the pie pan from the refrigerator and add the pecans to the crust. Pour the sugar butter mixture on top of the pie, the pecan halves will float to the top naturally and form the pecan pie filling.
- Step 5: Bake for 50 minutes and allow to cool on a wire rack and set.
I thought about trying to come up with a way to eliminate corn syrup from my recipe, as there are a lot of people who are steering away from the processed ingredients.
It's so difficult though, in order for it to be the best Pecan Pie you ever tasted, I believe that it's an important ingredient. To bind the simple sugars, butter and the eggs help too. It helps with that ooey gooey texture.
Hint: You could take this recipe and adjust the baking container, to a 8x8 square pan, and make Pecan Pie Bars.
Recipe variations and substitute ideas
- Chocolate Pecan Pie- reduce the amount of pecans by half a cup, add half a cup of semi-sweet chocolate chips.
- Toasted Pecan Pie - for even more depth of flavor toast the pecans before cooking.
- Bourbon Pecan Pie - Replace the Vanilla Extract with 1 Tablespoon of a good quality Bourbon!
- Nuts - add a mixture of other nuts if you like.
- Salt - add a pinch of salt to enhance the flavors.
More great pie recipes I think you'll love
How to store leftovers
Once cooled completely store this in an airtight container (or cover the whole 9-inch pie plate with plastic wrap) and keep at room temperature for up to 3 days.
You can also freeze this homemade pecan pie, by putting into a freezer safe container, and freezing for up to 3 months. When thawing, place in the refrigerator and allow to thaw slowly.
Mel's kitchen notes
Keep half of the buttery pecans to the side and once you have filled the pie crust with all the filling, arrange the whole pecans neatly to add to the beautification of your classic dessert! This pie makes a wonderful Thanksgiving dessert, or Christmas dessert.
If you’ve tried this Old Fashioned Pecan Pie or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Banana Bread
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Pecan Pie
Video
Ingredients
- 1 9" Refrigerated Pie Crust
- 4 Tablespoons Unsalted Butter unsalted
- 1 Cup Light Brown Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¾ Cup Corn Syrup
- 1 Tablespoon Vanilla Extract
- 3 Each Large Eggs
- 1-½ Cups Pecans chopped
Instructions
- Preheat oven to 350°F.
- Arrange the crust in a glass/ceramic pie dish (9") then place in the refrigerator while you prepare the rest.1 9" Refrigerated Pie Crust
- In a pot heat the butter, sugar, vanilla and corn syrup until the sugar is melted.4 Tablespoons Unsalted Butter, 1 Cup Light Brown Sugar, 1 Tablespoon Vanilla Extract, ¾ Cup Corn Syrup
- In a medium bowl, beat the eggs with the cinnamon and nutmeg.1 teaspoon Cinnamon, 3 Each Large Eggs, ¼ teaspoon Nutmeg
- Allow the sugar mixture to cool slightly before adding the egg mixture, constantly stirring so that the egg doesn't form.
- Remove the pie crust from the refrigerator and add the chopped pecans evenly over the bottom (the pecans will rise to the top during cooking)1-½ Cups Pecans
- Fill the pie crust with the butter/egg mixture.
- Bake for 50 minutes. If it looks like the edges of the crust are browning too fast use foil to cover.
Notes
Nutrition
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