That Old-School Pecan Pie (2024)

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posted by divas can cookon Nov 6, 2022 (updated Dec 7, 2023) 4 comments »

“Tried and trueclassic pecan pie recipe; perfectly sweet gooey filling, crunchy candied pecans, and the best buttery homemadepie crustever!”

I have wanted my very own pecan tree for so many years. My sisters and I are all obsessed with edible landscaping and we’ve been discussing all the yummy things we’re going to add to our yards. (Yep we are officially old!)

I had plans to put a pecan tree in my yard this winter. They take about 10 years to start producingnutsso I wanted to hurry and get the biggest one I could find in the ground.

As I was taking a walk through my front yard (I don’t usually hang out in my front yard that much) guess what I found hidden amongst the oak trees?

A FREAKIN PECAN TREE!!!

Y’all, I have been at this house for years and I’ve never noticed it before! It’s full of pecans ready to drop so I found it just in time to enjoy the harvest.

And if that wasn’t enough, right beside it was a persimmon tree (with lots of persimmons) and a blackberry and raspberry bush.

I guess the deer, squirrels, and birds have been secretly enjoying this little buffet all these years.

I bet you already know the first thing I’m making forThanksgivingwhen those pecans are picked and dried right?

Yep,pecan pies!! One of my husband’s favoritedesserts!

What is Pecan Pie?

Pecan pie is a Southern staple that starts with a basicpie crust. However, mypie crustrecipeis anything but basic! *toot goes my horn*

Thepie crustis topped with an ultra-sweet, rich, gooeypecan pie fillingreminiscent of a caramel-butterscotchflavorand loaded with toasted pecans.

As the pie bakes the pecans float to the top creating a crunchy, candied pecan crust.

Eating pecan pie is a heavenly experience!

BestPie Crustfor Pecan Pie

In my opinion, apie crustcan make or break a pie. You can certainly use a store-boughtfrozen pie crustfor this pecan pie recipe but boooooo. Make it from scratch for the ultimate pecan pie experience.

I use THISpie crustrecipefor ALL of my pies because it’s so perfectly flaky and tastes like a buttermilk biscuit. Roll it out thin and place it into a 9-inch pie plate.

People always comment on thispie crust. It really is that good! If you’ve never made homemadepie crustbefore, no worries it’s super easy and so worth it!

How to make theBEST pecan pie recipe

INGREDIENTS

• 1 chilled 9-inchpie crustshell, unbaked (Use thisrecipe)
• 1 1/2 cups pecan halves (I use a mixture ofchopped pecansand halves)
• 3/4 cup darkbrown sugar, packed
• 1/4 cup granulated sugar
• 2 tablespoons all-purposeflour
• 1/2 teaspoon seasalt
• cinnamon, generous pinch
• 1 cup lightcorn syrup
• 3 tablespoons unsaltedbutter, melted
• 1 teaspoonvanilla extract
• 3 largeeggs(room temperature)

DIRECTIONS

1. Preheatovento 350 F.
2. Spread pecans in an even layer on abakingsheet andbakefor 5-7 minutes or until toasted. Be careful not to burn them.
3. Remove pecans fromovenand let cool. They will become crunchier as they cool. Set aside.
4. In alarge bowlwhisktogetherbrown sugar, granulated sugar,flour,salt, and cinnamon until well combined.
5. Add lightcorn syrup,melted butter,andvanilla extractand stir with a rubber spatula until everything is combined and smooth.
6. Addeggsto a separate bowl andwhiskuntil uniform in color.
7. Add theeggsto themixtureand stir until completely combined.
8. Spread the toasted pecans on the bottom of thepie crustinto an even layer.
9. Gentlypouron the filling.
10. Let the pie sit for about 5-10 minutes until the pecans have floated to the top.
11. Bakeon the middle rack for 65-75 minutes (or until a thermometer inserted into the center of the pie reads 200 F.) Tent loosely withaluminum foilat the 30-minute mark if the pie begins to get too dark. Be careful that the foil does not touch the filling or it may stick.
12. Remove the pie fromthe ovenand let it cool on awire rackfor 2-3 hours or until the pie is atroom temperature. (This is very important since the pie will be slightly jiggly in the center once removed from theovenand needs to cool in order to set. If the bottom of the pan is still warm the pie is not cooled enough.)
13. When the pie has cooled completely,sliceand serve.
14. Refrigerate leftovers and bring the pie toroom temperaturebefore serving.

Tips For Making The BEST Pecan Pie Recipe

• Toast the pecan: Don’t skip this step! Toasting gives pecansa crunchiertextureand deeper pecanflavor.
• Let it cool completely. Seriously, don’t cut this pie until it is 100% cooled off. If the bottom of the pan is still warm, it’s not cooled off. I usually make my pecan pies a day ahead so that they sit in the fridge for a firmer set.
• Feeling extra naughty? Serve it with a scoop ofvanilla ice cream or sweetened heavy cream!

FAQs

1. What can be used in place ofcorn syrup? I have never made pecan pie using anything butcorn syrupso I can’t recommend a suitable replacement for sure. I’ve heard some people had luck with usingmaple syrup.
2. Can I use walnuts instead of pecans? Sure, I don’t see why not!
3. How do you store pecan pie? Store pecan pie covered in therefrigerator. Bring toroom temperaturebefore serving.
4. Why didn’t my pecan pie set up? Pecan pie is meant to be a soft set pie. The filling is very gooey and rich and because it’s under a heavy candied pecan crust it won’t get very high. However, the filling should not be runny. If your filling is runny chances are you didn’t cook it long enough or give it a long enough time to set. I usually always make my pecan pie the day before. This gives it a chance to set completely in the fridge.
5. Can I addchocolateto this pecan pie recipe? Yes, 2-4 tablespoons of unsweetened cocoa powder will give this pecan pie a lovelychocolateflavor. Here’s my recipe for chocolate pecan pie.

In the mood for more homemade pies?

Get the Recipe:Old-School Pecan Pie

5 from 23 ratings

"Tried and trueclassic pecan pie recipe; perfectly sweet gooey filling, crunchy candied pecans, and the best buttery homemadepie crustever!"

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Total Time: 1 hour hr 35 minutes mins

See Also

IDEA ALLEY: Light, dark corn syrup differ in flavor | Arkansas Democrat Gazette

Servings: 10

Print RecipePin RecipeLeave a Review

Ingredients

• 1 9-inchpie crustshell, unbaked (See notes for recipe)
• 1½ cups pecan halves (I use a mixture ofchopped pecansand halves)
• ¾ cup darkbrown sugar, packed
• ¼ cup granulated sugar
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• cinnamon, generous pinch
• 1 cup light corn syrup
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature

Instructions

• Preheatovento 350 F.

• Spread pecans in an even layer on abakingsheet andbakefor 5-7 minutes or until toasted. Be careful not to burn them.

• Remove pecans fromovenand let cool. They will become crunchier as they cool. Set aside.

• In alarge bowl,whisktogetherbrown sugar, granulated sugar,flour,salt, and cinnamon until well combined.

• Add lightcorn syrup,melted butter,andvanilla extractand stir with a rubber spatula until everything is smooth.

• Addeggsto a separate bowl andwhiskuntil uniform in color.

• Add theeggsto themixtureand stir until thoroughly combined.

• Spread the toasted pecans on the bottom of thepie crustinto an even layer.

• Gentlypouron the filling.

• Let the pie sit for about 5-10 minutes until the pecans have floated to the top. (see note)

• Bakeon the middle rack for 65-75 minutes (or until a thermometer inserted into the center of the pie reads 200 F.) Tent loosely withaluminum foilat the 30-minute mark if the pie gets too dark. Be careful that the foil does not touch the filling, or it may stick.

• Remove the pie fromthe ovenand let it cool on awire rackfor 2-3 hours or until it is atroom temperature. (This is important since the pie will be slightly jiggly in the center once removed from theovenand needs to cool to set. If the bottom of the pan is still warm, the pie is not cooled enough.)

• When the pie has cooled completely,sliceand serve.

• Refrigerate leftovers and bring the pie toroom temperaturebefore serving.

Video

Notes

Pie crust: Use this easy recipe for the BEST buttery, flaky homemade pie crust.

Let the pie sit until the pecans have risen to the top: This ensures the appearance of the pie is perfect. Adjust any pecans if needed.

Cuisine: American, southern

Course: Dessert

Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.

originally published on Nov 6, 2022 (last updated Dec 7, 2023)

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