Old Fashioned Pecan Pie

side view of a pecan pie with a slice missing.

No ratings yet

Learn to make an old-fashioned pecan pie using this basic recipe and your favorite flaky pie crust! With an ooey gooey sweet filling, loads of crunchy pecans, and an unforgettable taste experience, this simple yet nostalgic pie has everything you need in a fall dessert.

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Author Melissa Williams

Ingredients

3 large eggs
1 cup light corn syrup
⅔ cup granulated white sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon
⅛ teaspoon salt
1 ½ cups pecan pieces 6 ounces
2 Tablespoons salted butter melted
9 inch pie crust

Instructions

Preheat the oven to 350°F.
Press a homemade or store bought pie dough into a 9" pie plate and crimp or fork the edges.
9 inch pie crust
In a large mixing bowl, lightly beat the eggs.
3 large eggs
Add corn syrup, sugar, vanilla, cinnamon, and salt. Stir together with a spatula until the sugar is fully incorporated.
1 cup light corn syrup, ⅔ cup granulated white sugar, 1 teaspoon vanilla extract, ¼ teaspoon cinnamon, ⅛ teaspoon salt
Fold the pecan pieces into the sugar mixture.
1 ½ cups pecan pieces
Pour the mixture into the prepared pie shell.
Drizzle the melted butter over the top of the pie.
2 Tablespoons salted butter
Bake for 50-60 minutes or until a knife inserted into the center comes out clean.
Let the pie set on a cooling rack for at least 30 minutes before slicing into 6-8 pieces.
Serve topped with vanilla ice cream or whipped cream.

Notes

Pecans naturally rise to the top while baking, leaving gooey filling underneath.
For deeper flavor, toast pecans at 350°F for 5–7 minutes or in a skillet.
Cover crust edges with foil or a pie shield if they brown too quickly.
Pie is done when the center is slightly jiggly and a toothpick comes out mostly clean; edges should look set and puffed.
Store leftovers in the fridge in an airtight container for up to 1 week.
To freeze: cool completely, wrap in plastic wrap and foil, place in airtight container or freezer bag, and freeze for up to 3 months. Thaw in fridge before serving.

Nutrition