Indulge in the timeless goodness of an old fashion pecan pie recipe that's sure to evoke memories of grandma's house. The key to the perfect flavor is the balance between the pie sweetness and nuttiness of pecans toasted to golden perfection.
Southern Pecan Pie Recipe
You'll bake this pie until the filling is set and the crust is a beautiful golden brown and it fills your home with the irresistible aroma of carmelized sugar and toasted pecans.
I serve this while it's still warm with dollops of freshly whipped cream or a scoop of vanilla ice cream for a decadent dessert that's guaranteed to satisfy the most powerful sweet tooth.
This old recipe is a timless favorite that never goes out of style. It really is the perfect choice for any holiday, celebration, special occasion or any time you crave some nostalgia.
You might enjoy any of our Chess Pies if you like a pecan pie.
Here's What You'll Need
- Pecans
- Corn Syrup
- Sugar
- Pie Crust
- Eggs
- Salt, flour
Here's How You Do It
- Mix the ingredients together in a bowl.
- Pat out your pie crust.
- Bake! It's really that simple!
Tips and Tricks
- You'll want some pecan pieces and some halves to make your pie just right. About half pieces and half halves usually works!
- It's that heapting Tbs of flour that makes for a light upper crust (it's barely discernable, but it's there).
- I prefer the dark karo for this recipe, but you can use the light and it will taste just fine.
- If you find that the crusts of your pie are starting to brown too quickly, cover with some aluminum foil until the pie is done.
- The pie is done when the center wiggles just barely, like santa's tummy.
PRO TIP: Store leftover pecans in the freezer to keep them as fresh as possible.
Storage, Keeping and Reheating
Keep leftover pecan pie in the refrigerator, covered in an airtight container for up to 3 days.
Pecan pie doesn't freeze well.
You can reheat the pie by placing on a microwave safe dish and heating for 1 minute intervals or place in the oven in an oven safe dish for 10 minutes.
Watch Me Make This
I would love to hear from you and to see the pie that you created! Please visit me on social media and share a picture or just leave me a comment in the comment section below! I love to hear from you! It always brightens my day and gives me hope in my heart! Thank you for visiting!
Old Fashion Pecan Pie
Ingredients
- 1 Cup White Sugar
- 1 Tbs flour
- ¼ teaspoon salt
- 3 whole eggs room temp
- ⅔ Cup dark corn syrup
- 4 tbs butter melted
- 1 teaspoon vanilla
- ¾ Cup pecan halves
- ¼ Cup chopped pecans
- 1 unbaked pie shell
Instructions
- Mix sugar, flour and salt thoroughly in a medium bowl.
- Add eggs one at a time and beat until mixed thoroughly but do not over beat.
- Add corn syrup, melted butter and vanilla. Gently mix in the pecan halves and pieces. Pour into an unbaked pie shell .
- Bake in the center of the oven at 350 for 55 minutes. The pie is done when the pie gently wiggles when the side of the pie pan is gently shaken. If the pie appears too loose when gently shaken, bake 5 more minutes at a time until done.
Notes
- You'll want some pecan pieces and some halves to make your pie just right. About half pieces and half halves usually works!
- It's that heapting Tbs of flour that makes for a light upper crust (it's barely discernable, but it's there).
- I prefer the dark karo for this recipe, but you can use the light and it will taste just fine.
- If you find that the crusts of your pie are starting to brown too quickly, cover with some aluminum foil until the pie is done.
- The pie is done when the center wiggles just barely, like santa's tummy.
Nutrition
This post has been updated from its original that was shared on November 14, 2014 and has been updated with all the current view seen including the recipe card.
I'm praying that God will bless this work well, God knows it's needed.
1 Timothy 6:6-7
But godliness with contentment is great gain. For we brought nothing into the world, and we can take nothing out of it ~
Barb Cook says
Thanksgiving is coming up and I've been looking for a pecan pie recipe. It would seem that I found it! This looks like the one my mom and I used to make when I was young and I'm very happy to have found it. Thank you for sharing.
I just have one question: is that half stick of butter salted or unsalted? I used to assume that no designation meant regular, salted butter but that no longer seems to be the rule.
Thanks!
Barb
Wendi Spraker says
Hi Barb! Thank you so much for leaving me a comment! I hope everyone at your house enjoys this pie as much as my own family does! Come back and let me know how it goes!
Barb Cook says
Hi Wendi. Thank you for your response. I'll let you know how it goes.
I think you missed my question on the butter - salted or unsalted?
Thanks,
Barb
Wendi Spraker says
Hi Barb! Sorry! my phone app is broken for answering these and thus I couldn't answer until I was back at my desktop. You can use either the salted or the unsalted. Salted tastes best for this recipe though, I think. Best wishes!
Barb Cook says
No worries, Wendi. Thanks! I'm thinking I may need to do a trial run this weekend.
Barb
Wendi Spraker says
Hey! The world can NEVER HAVE ENOUGH pecan pie! 🙂
Moxie says
The best!
Jules B. says
Oh my mercy. I haven't had Pecan Pie... Real Pecan Pie... in about twenty eight years. I need to get this made ASAP. My mouth is watering, just thinking about it. I was about four years old, when I tried Pecan Pie for the first time. My daughter will be four in June, so it seems fitting I make this soon. Thank you.
Lou Lou Girls says
Hello gorgeous! I'm licking my lips right now, it looks so good! Pinned and tweeted. I hope to see on Monday at 7 pm. We love to party with you! Happy Sunday~Lou Lou Girls
wendi.spraker@yahoo.com says
Well hey!!! You will definitely see me Monday. 🙂 Thanks so much for the Pin and tweet! 🙂
Joy @ Yesterfood says
Yup, that's a good old fashioned pecan pie right there! 😉 Nothing better than a church lady's pie recipe. Thank you for sharing it with us at Treasure Box Tuesday- pinned! And I loved meeting Seymour!
wendi.spraker@yahoo.com says
Joy - thanks so much for visiting!
Peggy says
Made this pie and LOVED it! Thanks for the recipe.
wendi.spraker@yahoo.com says
Thanks for the comment Peggy! I'm so glad that you enjoyed the recipe! We love it around here too! 🙂
Elaine @cookinandcraftin.com says
This is my all time favorite pie...and I usually only get it at Thanksgiving!! Thanks for Sharing!!
wendi.spraker@yahoo.com says
Elaine - thanks for visiting!
Chloe Crabtree says
I just made my first pecan pie last year, it was a chocolate pecan pie, but your pecan pie sounds delicious! I love pecan pie! Thanks for stopping by http://celebrateanddecorate.com/ !
wendi.spraker@yahoo.com says
Thanks Chloe! Thank you for stopping by as well! I hope you will give this one a try! So easy and delicious! 🙂