Old Fashioned Pecan Pie
Dive into the rich, nutty indulgence of Old Fashioned Pecan Pie, a timeless dessert classic that’s perfect for holidays, family gatherings, or simply satisfying your sweet tooth. This recipe combines a flaky 9-inch pie crust with a luscious, buttery filling made from light corn syrup, brown sugar, and granulated sugar, creating that signature gooey texture we all love. Toasty pecans—both chopped and whole—add the perfect crunch, while a hint of vanilla extract and a dash of salt balance the flavors beautifully. With just 15 minutes of prep and 50 minutes of baking, this homemade pecan pie offers an irresistible homemade taste with minimal effort. Serve it as-is or top with whipped cream or vanilla ice cream for a decadent finishing touch. This easy, crowd-pleasing recipe is a must for any pie lover’s collection!
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Recipe Information
Ingredients
- 1 9-inch crust Pie crust (pre-made or homemade)
- 2 cups Pecans
- 0.5 cups Unsalted butter
- 1 cup Light corn syrup
- 0.5 cups Brown sugar (light)
- 0.5 cups Granulated sugar
- 3 whole Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Salt
Instructions
Preheat the oven to 350°F (175°C).
Roll out your pie crust and fit it into a 9-inch pie pan, trimming any excess around the edges. Crimp the edges if desired, then set aside.
Roughly chop 1 cup of the pecans and leave the remaining 1 cup as whole halves for decorating the top of the pie.
In a medium saucepan over low heat, melt the butter. Remove from heat and stir in the corn syrup, brown sugar, and granulated sugar until the mixture is smooth.
In a large bowl, whisk together the eggs, vanilla extract, and salt. Gradually whisk in the sugar mixture until fully combined.
Spread the chopped pecans across the bottom of the pie crust, then carefully pour the filling over the pecans. Gently place the whole pecans on top in an even pattern.
Bake the pie in the preheated oven for 50-55 minutes, or until the filling is set, and a toothpick inserted into the center comes out clean. If the edges of the crust start to brown too quickly, cover them with aluminum foil or use a pie crust shield.
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.
Optional: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
4527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.2 g | 336% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 43.2 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 2220 mg | 97% | |
| Total Carbohydrate | 543.7 g | 198% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 406.8 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 314 mg | 24% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1282 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
