Get ready to sweeten your holiday spread with this Old Fashioned Pecan Pie Recipe, where gooey sweet filling meets toasty pecans in every bite. Whether you serve it for Thanksgiving or just because, it's a timeless dessert that never disappoints.
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I've tasted and recipe tested so many pecan pies, and I am so excited to finally share my recipe with you. With just a handful of ingredients and a little bit of baking, you will have one of the best pecan pies ever.
Why This Recipe Works
- Depth: A combination of corn syrup, brown sugar, and maple syrup delivers a rich, layered sweetness.
- Crunch: Toasting and mixing in pecans gives satisfying texture amid the gooey filling.
- Custard Binding: Eggs and butter create that classic custard structure that holds everything together.
- Reliable Setting: The recipe is designed to reach the right internal temperature so it sets properly (no runny centers).
For more tasty pie recipes, check out my sweet potato pumpkin pie, lemon meringue pie with graham cracker crust, and Grandma's old-fashioned sweet potato pie.
What This Recipe Needs
- Corn Syrup: The backbone of pecan pie sweetness and texture. It helps the filling gel and stay gooey without becoming crystalline.
- Eggs: Act as the binding agent, turning the mixture into a custard that holds the nuts in place.
- Brown Sugar: Adds sweetness and a hint of molasses flavor, deepening the overall taste.
- Maple Syrup: Contributes a nuanced, warm flavor twist and subtle complexity.
- Butter: Adds richness, helps carry flavor, and enriches the custard mouthfeel.
- Vanilla Extract: Enhances and rounds out the sweet and nutty flavors in the filling.
- Pecans: The star - their toastiness and crunch contrast beautifully with the smooth filling.
- Pie Crust: 9-inch, unbaked or frozen deep-dish. For a homemade pie crust, check out this Caramel Pear Pie Recipe.
Substitutions
- Corn Syrup Alternative: Use golden syrup, or a mix of honey + water (adjust proportions) as an alternative.
- Brown Sugar Swap: Try coconut sugar or date sugar for a more caramel or earthy tone.
- Nut Variation: Replace or mix pecans with walnuts or pecan/walnut blend for a slightly different texture and flavor.
Looking for more pecan recipes? They are the star of the show in my German Chocolate Cake, used in my German Chocolate Cookies, are a great addition to my brie and prosciutto salad, and a I love them so much I added them to my grilled pear salad.
How to Make Old Fashioned Pecan Pie?
- Step 1: Coarsely chop and roast your pecans in the oven. Then lower your oven temperature and keep it preheated for the pie.
- Step 2: Combine all the filling ingredients and whisk until smooth. Then stir in your toasted pecans.
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- Step 3: Pour filling into unbaked pie crust and bake for 60-70 minutes.
- Step 4: Remove from oven and allow to cool for 2 hrs.
High Altitude Adjustments
I live at 4000 ft above sea level and find my pie reaches the correct internal temperature around 60 minutes. Whereas at sea level, pecan pies probably will take closer to 70 minutes.
Baking the pie at 300°F also helped reduce any boiling and spillover of the pie filling. I initially tried baking at 350°F, but the filling boiled over and never set.
Expert Tips for Old Fashioned Pecan Pie:
- Chop the Pecans: Whole pecans may look really pretty, but they aren't as easy to eat.
- Toast the Pecans First: Toasting the nuts before mixing intensifies their flavor and ensures they stay crisp.
- Use a Thermometer: If you have a thermometer, I highly recommend checking the internal temperature of the pie after 60 minutes. I find that this pie sets perfectly when it reaches between 207°F and 212°F. (If you need a good thermometer, I highly recommend this one!)
- Bake on a Rimmed Baking Sheet: It catches spills or leaks and helps with maneuvering the pie.
- Let the Pie Cool Gradually: Allowing it to cool slowly (first in the oven with door cracked, then at room temp) helps reduce cracking.
- Chill Before Serving: Refrigerate at least a few hours before slicing so each slice holds its shape nicely.
Variations
Caramel Pecan Pie: Add a little homemade caramel sauce, like in my caramel pecan pie recipe, for a delicious caramel twist.
Bourbon Pecan Pie: Add 1-2 tablespoons of bourbon or whiskey to the filling for a boozy twist.
Chocolate Pecan Pie: Stir in a handful of mini chocolate chips or drizzle melted chocolate on top.
Maple-Spiced Version: Increase the maple syrup amount slightly and add a pinch of cinnamon and nutmeg.
Mini Tarts: Follow my recipe for Mini Pecan Pie Tarts for a tasty and fun version perfect for snacks or parties.
Frequently Asked Questions
The center should be mostly set with a slight jiggle; ideally, the internal temperature is about 205-210 °F.
A runny pecan pie means it didn't cook long enough. Pecan Pie needs to reach at least 200°F (I recommend 210°F for this pie) because of the high sugar concentration. Other pies, such as my pumpkin pie with graham cracker crust, only need to reach 175°F to set because they contain less sugar.
Yes -the pie will still work with just corn syrup and brown sugar, though the flavor may be less nuanced.
This is usually due to living at a high altitude. Water boils/evaporates at a lower temperature at high altitude, meaning it will boil faster. This causes all the bubbles and boiling over. If you aren't at a high altitude, then your pie is just being baked at too high a temperature.
Yes and no. If it has reached at least 200-210°F, it should set and thicken as it cools. If it hasn't reached the correct temperature, it will stay runny.
Yes - because the filling contains eggs, store slices covered in the fridge and consume within ~4 days.
Absolutely. Wrap tightly and freeze; thaw overnight in the fridge before serving.
No. Since pecan pie has eggs in it, it needs to be refrigerated. You can leave it out after baking for up to 2 hours, then I recommend refrigerating it until it is ready to be eaten.
More Related Recipes
If you love this recipe, make sure to check out all my Fall Recipes like pumpkin bread pudding, sweet potato pudding recipe, chocolate pudding pie, sweet potato souffle, pumpkin bread with cream cheese, apple pie filling, and French silk chocolate pie.
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Video
Old Fashioned Pecan Pie Recipe
Ingredients
- ¾ cup corn syrup
- 3 large eggs
- 1 cup brown sugar
- ¼ cup maple syrup
- 3 tbs butter
- 2 teaspoon vanilla extract
- Pinch salt
- 1 ½ cup pecans coarsely chopped
- 1 unbaked or frozen deep-dish pie crust 9 inch
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Coarsely chop your pecans and place them on the prepared baking sheet. Toast the pecans in the preheated oven for 5 minutes. They should be fragrant but not burned. Once toasted, set aside. Reduce oven temperature to 300°F.1 ½ cup pecans
- In a bowl, combine corn syrup, eggs, brown sugar, maple syrup, butter, vanilla, and salt. Whisk until smooth.¾ cup corn syrup, 3 large eggs, 1 cup brown sugar, ¼ cup maple syrup, 3 tbs butter, 2 teaspoon vanilla extract, Pinch salt
- Stir in the toasted pecans.
- Pour filling into the pie crust. * Then bake for 60-70 minutes. The pie is done when the center is mostly set. If you have a thermometer, check the temperature of the pie- it should be around 205-210°F. *1 unbaked or frozen deep-dish pie crust
- Remove from oven and allow to cool for 2 hours. You can move the pie to the refrigerator once it comes to room temperature.
Notes
- I like to take a frozen pie crust and place it in one of my nicer pie dishes.
- Bake your pie on top of a rimmed baking sheet. This will help with moving the pie in and out of the oven, and if there are any spills, it will catch them.
- The pie has to reach at least 200°F (but I find around 210°F best) for the filling to set. This is because of the high sugar content of the filling.
Gina favors says
Hello! Did you use light corn syrup for this recipe or dark corn syrup?
Lisa says
I used light because that's what I had on hand. Dark will be a richer and have a more molasses flavor which will be delicious too.
Kayla says
Made this pie three times now and it’s always turned out great! I added a little cinnamon and nutmeg - it’s the holidays. The first time I didn’t have corn syrup, and substituted for more maple syrup as a last minute resort. It turned out great!
Lisa says
So glad you enjoyed it!!