My grandma's Pecan Pie recipe is not unique. In fact, after researching it somewhat most Pecan Pies 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.
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.
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.
Ingredients
- Chilled Pie Crust (flaky crust preferably)
- Pecans, chopped
- Butter, unsalted
- Light Brown Sugar
- Cinnamon
- Nutmeg
- 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 for quantities.
Instructions
- Step 1: Prepare the pie crust in a 9-inch pie dish, then place in the refrigerator to keep cool.
- Step 2: Melt the butter with the sugars and 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.
- 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.
Substitutions/Variations
- 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!
Storage
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.
Top tip
Keep half of the pecans to the side and once you have filled the pie crust with all the filling, arrange the 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! You can also follow me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes!
Pecan Pie
This classic southern dessert will have you asking for seconds in no time! Pecan Pie served warm with a 'dollop' of ice cream, It's a winner every time.
Ingredients
- 1 Refrigerated Pie Crust
- 1-½ Cups Pecans, chopped
- 4 Tablespoons Butter, unsalted
- 1 Cup Light Brown Sugar
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ¾ Cup Corn Syrup
- 1 Tablespoons Vanilla Extract
- 3 Large Eggs
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.
- In a pot heat the butter, sugar, vanilla and corn syrup until the sugar is melted.
- Beat the eggs with the cinnamon and 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)
- 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
This pie is delicious even with a store bought pie crust, but if you have your own pastry recipe feel free to use it.
I found using a glass/ceramic dish to yield best results.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 538Total Fat 32gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 22gCholesterol 85mgSodium 189mgCarbohydrates 62gFiber 3gSugar 49gProtein 6g
Pecan pie is an absolute favourite of a friend of mine and it's his birthday just around the corner. I am going to attempt my first pecan pie and hopefully it will be the best he's ever had!
Awww, I'm glad you like it... that sounds like the best birthday present!!
Nothing beats old fashioned things especially when it comes to food. This incredibly look so delicious and tasty. Plus the best part is that it's so easy to make, definitely will be a crowd favorite in no time.
I have to agree Amy. Glad you like it.
Delish!! I could eat these dessert recipes today and tomorrow and the next day. lol.
It never makes it to the 3rd day in my house, lol!!
This pecan pie looks decadent. I am craving to dig into it. Your images are beautiful.
Thanks Gunjan, glad you like it!
Pecan pie is one of my favorite pie flavor. This looks gorgeous. I will try your recipe soon.
Good, let me know how you get on!
Mmmmm it's barely 9 am here and I seriously am CRAVING a big ol' slice of that pecan pie! It looks positively perfect! Nothing beats a classic recipe when it comes to comfort foods we all love and crave.
Lori, I agree, definitely comfort food at it's best!
This is the quickest pie ever! I need to give it a try for Thanksgiving. I love how much vanilla is in there!
Let me know how it goes Alex!?
I have to say that there are desserts that taste just as delicious as traditional versions. 😉 It's possible! But I'll take me some pie any day. No matter what's in it. 😀 This looks awesome!
Thanks Erin!! I feel the same way about pie!
Pecan pie is one of my favorites, and this brings back memories of baking with my mother-in-law, who was a master of crust. I still think it's impressive that those pecans float to the top on their own!
Isn't it just? I had no idea to be honest, until I learned how to make it.
I've been looking for a good pecan pie recipe and this sounds perfect. Here in Italy, pecan pie isn't a thing! But I've been dying to make one and now that we're stuck inside so much with Covid restrictions, it seems the perfect time to give this famous pie a try!
Great, let me know how it goes?