This classic, old fashioned, homey pecan pie is just like the one everyone’s Grandma made. It’s a decadent southern tradition and southern baking at its best! Growing up, my family always had this on our holiday table and at every picnic and potluck. It takes about the same amount of effort as an apple pie and oh what a treat!
Pair it with a pumpkin pie and strawberry pie for a holiday feast of kings. Or if you want a cold combo, add a peanut butter pie instead. As long as you’ve got this baby on the table, they’ll be happy!
- Classic, old fashioned rich flavor
- Thick rich custard
- Best version of this pie I’ve ever had
- Easy to make
Toast Your Pecans: Don’t skip this step! It’s the key to a fabulous pecan pie recipe!! But only toast the pecans that go into the filling, not the ones you use to decorate the top. Here’s how to do it:
- Spread pecan halves in a single layer on a heavy baking sheet.
- Bake at 350 for 20-25 minutes.
- Stir halfway through baking.
- Cool completely.
Corn Syrup: Oh, and I prefer dark brown corn syrup over the light. Many recipes call for light corn syrup, but for my tastes, I find the dark tastes richer in this recipe.
- If you want to make a pecan pie without corn syrup you can experiment with these substitutes for corn syrup. Of course, if you do, remember the taste and consistency will be affected. Corn syrup is thicker than other sweeteners. Personally, I love the corn syrup and wouldn’t think of using anything else!
Crust: Whether your pecan pie crust is store-bought or homemade, use whatever suits you! As far as I’m concerned there is absolutely NO SHAME in store-bought crust!! I use them all the time.
How To Tell When Your Pie Is Done: I use the wiggle versus jiggle test. Take the pie out of the oven and set it on the counter. Using hot pads, place one hand on each side of the pie, and give it a little shake. If the filling moves in a wave to the edges it is not cooked enough. When it’s done it will jiggle in the center, not the edges, kinda like Jell-o. The internal temperature will be 185 degrees when done.
Don’t Overbake: Because of the high-fat content in the pecans, they can and will burn if you bake the pie too long. Also, because the filling is a custard, if overbaked, the protein in the eggs will clench up and curdle.
Let it Set: After your pecan pie recipe has cooked, you need to let it sit on a wire rack for 2 hours to set the filling before slicing and serving.
Storing: Because this pie contains eggs it needs to be stored in the refrigerator. To store, cover a completely cooled (not just set) pie with plastic wrap.
How you wrap is important believe it or not. I like to use a technique called “Hotel Wrapping”. Why bother you ask? Because plastic wrap sticks better to itself than it does to metal, glass, or ceramic so you get a much better seal.
- It’s easy to do, simply lay a sheet of plastic, large enough to cover the bottom and sides of the pie plate flat on the counter. Pull the sides up toward the center. Then cove the top with a piece long enough to overlap the sides.
- Depending on the size of your pie and the size of the pie plate, you may need to apply a second piece of wrap to the top laying perpendicular to the first piece (like a cross) to get everything completely covered and sealed.
- Now the one drawback is you likely won’t be able to reuse the plastic wrap (I know! I hate waste, too!). To remove the plastic, I find it easiest to cut it off with a pair of scissors.
How Long Does This keep in the Fridge
According to the USDA, a pecan pie recipe can last for 3-4 days.
Make Ahead Tips
You can either make this pecan pie recipe as direct and refrigerate or freeze. This pie thaws beautifully. If I freeze my pie, I Hotel Wrap (directions above) it and then stick it in a resealable plastic bag.
If frozen, allow to thaw overnight in the fridge. If you make this ahead, allow the pie to sit on the counter and come to room temperature before you slice and serve.
Let me just say – there is no wrong way to serve pie! Fancy up a holiday meal, enjoy a snack with a friend, or treat the fam on a special occasion.
Turn up the coziness during cold days by serving this with spiked hot chocolate or my pumpkin pie martini.
- Turn this into a cobbler. Even easier to prepare, try my pecan pie cobbler.
- Add whipping cream on top. Add a thick layer of whipping cream on top like what I did with my Atlantic beach pie!
- Add coconut and cherries on top. Pecans and coconut are best friends. Go ahead and add coconut. Make it more colorful by adding cherries on top like the combo in my Million dollar pie
- Pecan Pie Cake
- Blackberry Pie Bars
- Pecan Pie Bars
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Bundt Cake
- 4 large eggs
- 1 cup dark brown sugar firmly packed
- 3/4 cup dark corn syrup
- 1/2 teaspoon salt
- 1/4 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla
- 2 cups pecans chopped
- 1 (9-inch) unbaked pie crust
- 3/4 cup pecan halves
- Preheat oven to 425 degrees.
- Line a 9-inch pie pan with prepared pie crust. Bake in preheated oven just until crust is set, about 8 minutes. Let cool 2 to 3 minutes on a wire rack. Cool 30 minutes. Brush lightly with beaten egg. Reduce oven temperature to 400°F.
- In a medium mixing bowl, whisk together eggs well. Add brown sugar, corn syrup, salt, melted butter, and vanilla to the bowl. Whisk until the mixture is well combined.
- Sprinkle chopped pecans into the pie crust, then add the egg mixture. Arrange the pecan halves in a decorative pattern on top of the filling.
- Bake in the center of the preheated oven for 10 minutes. Reduce heat to 325 degrees and continue to bake 25-30 minutes or until the filling is firm in the center. (shake the pie gently and, it should give a little jiggle in the center but it should have some stability. If the filling shows horizontal movement on shaking, then it is not done yet.) It edges of crust begin to brown too quickly, cover with foil.
Fans Also Made:
Source: The Silver Palate Cookbook