This old fashioned pecan pie recipe takes only 10 minutes to prep and 7 simple ingredients. If you like pecans, then this classic dessert recipe is for you.
No Holiday is Complete Without It
In the south, especially with my mother’s family, no holiday meal is complete without a homemade pecan pie sitting on the dessert table, be it Thanksgiving dinner or Christmas. Over forty years ago, my mom found this original recipe on the back of a Karo syrup bottle and has been making it ever since.
This great recipe full of yummy, crunchy pecans has been a hit in my family for decades, and I hope it’s a hit with your family too.
What Do You Need to Make this Old-Fashioned Pecan Pie Recipe?
As I mentioned, you only need 7 simple ingredients to make this classic pecan pie recipe. Here’s a quick list:
- Light corn syrup
- large eggs
- Unbaked deep-dish pie crust
You’ll find a complete list of ingredients and instructions on the printable recipe card at the bottom of this post.
Oh and of course, you also need a deep dish 9-inch pie plate and a large mixing bowl.
How Do You Make an Old Fashioned Pecan Pie?
This whole process is quick and pretty painless. First, preheat your oven to 350 degrees Fahrenheit.
Next, in a large bowl, melt your butter (margarine will work too).
To your melted butter, add your sugar, corn syrup, beaten eggs, and vanilla extract.
Mix until well blended, then stir your pecans into the syrup mixture.
Next, line your pie pan with your unbaked, room temperature pie crust. You can cheat and get a flaky crust from the grocery story or make a homemade pie crust from scratch.
Once your pie shell is prepared, pour in your gooey filling.
Pop this bad boy into the oven for 50 to 55 minutes or until a knife inserted halfway between the center and the crust comes out clean.
When it’s time to remove your classic southern pecan pie from the oven, place it on a wire rack to cool. My mom likes using the grate over an unlit stove burner.
Let the whole pie cool completely, then cut and serve.
Best Pecan Pie Recipe FAQs
“How do you store leftover pecan pie?”
If you manage to have leftover pecan pie, wrap it in plastic wrap and place it in the fridge once it’s full cooled. A pie keeper or other airtight container works great too, or you can cover it in foil.
“How long will a pecan pie stay good for?”
The USDA will tell you a pecan pie will keep in the fridge for up to four days. Honestly, we’ve kept them for a week or more in the refrigerator with no problem. That is, if it manages to stick around that long. 😉
“Can you freeze a pecan pie?”
As a matter of fact, this delicious pecan pie freezes rather well. You can make classic southern dessert up to four months in advance, then place them in a sealed container or plastic wrap and freeze them. Just remember to take them out the day before you plan to serve them up.
“How do you know if a pecan pie is no longer good?”
A spoiled pie will no longer smell right and the color will change. If it’s growing mold that would be another huge hint that it’s no longer good. 🙂
“Can I cook a pecan pie in a frozen pie crust?”
Sure thing! Don’t thaw your pie crust. Simply, preheat a (non-insulated) baking sheet while you prep your pie filling. Pour your pecan pie filling into your frozen crust, and bake it on the cookie sheet, instead of directly on the oven rack.
“Do I have to use whole pecans for this easy pecan pie recipe?”
Whole pecans are great, but pecan halves or chopped pecans will work too.
“I don’t have light corn syrup on hand. Can I use dark corn syrup in this simple pecan pie recipe?”
Light corn syrup is best. Dark karo syrup has molasses in it and will change the taste of your pie. The same can be said of substitution brown sugar for the white sugar.
“My pecans are getting too brown, but my pecan pie filling isn’t done yet. What do I do?”
If your pecans are already browned to your desired color but the filling isn’t done, place a small piece of aluminum foil over the top of the pie to allow the filling to continue to cook without burning the pecans.
“I have pecan trees. What can I do with my extra pecans?”
Freeze some. Others you might turn into pecan pie bars, caramel pecan pralines, or butter pecan fudge. Lots of cookie and muffin recipes call for pecans too, including my apple cinnamon oatmeal muffins.
That’s All Folks
And there you have it—an easy traditional pecan pie for special occasions or a fun treat any time of the year. 😉 Leave a comment to let us know how this family favorite recipe worked for you.
Other Easy Pie Recipes or Easy Desserts to Try
- My great-grandmother’s no bake 3 Ingredient Lemon Icebox Pie
- Crunchy fudge sandwiches
- Mini Southern Peach Cobbler (Quick and Easy)
- 1 cup light corn syrup
- 1 cup sugar
- 3 eggs, slightly beaten
- 2 tbsp butter or margarine, melted
- 1 tsp vanilla
- 1 1/4 cups pecans
- 1 (9-inch) unbaked deep-dish pie crust
- Preheat oven to 350 degrees Fahrenheit.
- In large bowl, melt butter. Add corn syrup, sugar, eggs, and vanilla. Stir until well blended.
- Mix in pecans.
- Place pie crust in deep dish pie pan. Pour in pecan mixture.
- Bake for 50-55 minutes or until knife inserted halfway between center and crust comes out clean.
- Cool on wire rack. Cut and serve.
- This is easily made gluten free with a gluten-free pie crust.
- Once cooled, store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.
- If using a frozen pie crust, don’t thaw crust. Simply, preheat a (non-insulated) cookie sheet while you prep the pie filling. Pour filling into frozen crust, and bake on the cookie sheet, instead of directly on the oven rack.