This old-fashioned pecan pie is a classic southern dessert that’s easy to make. This heirloom pie recipe is made with light corn syrup, butter, and fresh pecans for an ooey gooey center and crispy pecan topping.
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Welcome to My Kitchen Serenity! I’m proud to share with you my grandmother’s pecan pie recipe. The pie filling is thick and creamy and the pecan topping is sweet and crispy. I cherish family recipes and all the wonderful memories that I’m reminded of. My grandmother, Mimi, was a kind, hard-working woman and a great cook.
I loved to visit my grandparents when I was a child because I knew there would be good food and good times. They had a house on a lake and that is where I caught my first fish. I knew that whenever we went for a visit, there would always be an ice-cold coke in the refrigerator; the ones in the little glass bottles.
If I had to pick a favorite dessert for my husband, it would be pecan pie (even though he is a devout chocolate lover). Most of the time, pecan pie is served for a special occasion such as Thanksgiving and Christmas, but it’s not unusual to have pecan pie for any holiday or special gathering in our family. Plus, we almost always top our slice of pecan pie with whipped cream or ice cream, or both! Ahh, it’s the best!
Ingredients for Pecan Pie
Let’s take a peek at the ingredients. Please scroll down to the recipe card for detailed ingredients, step by step instructions, and photos.
- Light Corn Syrup (Karo)
- Deep dish pie crust
What’s the difference between light corn syrup and dark corn syrup?
Light corn syrup has a lighter flavor and is made with real vanilla. Whereas dark corn syrup is made with a type of molasses. They are interchangeable so either can be used for this recipe. I chose the light corn syrup because it has a delicate, vanilla flavor (I love vanilla!). Dark corn syrup offers a more robust flavor, which is why I love to eat biscuits with dark corn syrup.
How to Make Pecan Pie
Basically, you will blend all the ingredients, pour into a pre-made, frozen pie crust and bake for about 45 minutes. To keep the crust from browning too quickly, I suggest laying a piece of foil over the pie during the last 5 minutes of baking. Again, please scroll down to the recipe card for details. You can print the recipe card (or PDF it) if you like, for future reference.
Transporting Baked Pies
So now that you’ve made this delicious pie, what the best way to transport it? I recently discovered a plastic carrier that’s perfect for transporting pies, muffins, and cupcakes. It’s the Southern Homewares 3-in-1 Plastic Holder Container. It offers easy-grip handles, a snap-tight lid, and it’s made out of durable plastic. Available now on Amazon!
Storing Baked Pies
Keep your pecan pie fresh by storing it in the refrigerator. Store it covered for up to 3 days. Delicious cold or heat in the microwave for a few seconds.
Whole Pecans or Chopped Pecans
Chopped pecans make for a neater slice of pie, and they can save you some prep time. Whole pecans make for a pretty pie if you arrange them in a nice pattern on top of the filling. In the end, the pie will taste fantastic whether you choose chopped or whole nuts. In fact, this pie won’t last long enough for people to even wonder whether you took the time to chop the pecans or not!
How to Prevent a Runny Pie
Actually, I’ve never experienced a runny pecan pie. I can only imagine that perhaps the pie wasn’t baked long enough. Be sure to bake the pie according to my directions and place a piece of tin foil on top of the pie to prevent the crust from burning.
Other Pie Recipes to Try
Southern Pecan Pie Recipe
- large mixing bowl
- Electric mixer
- measuring cup(s)
- measuring spoons
- 1/2 cup sugar
- 1/4 cup salted butter, melted
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 3 eggs
- 1 teaspoon real vanilla extract
- 1 cup pecans, rough-chopped halves and pieces
- 1 frozen 9" deep-dish pie shell no need to thaw
- Preheat oven to 350F. Blend the sugar and butter in a large bowl with an electric mixer. Blend on medium speed for about 1 minute.
- Add syrup and salt. Blend on medium speed for about 1 minute.
- Add eggs and vanilla. Blend on medium speed for about 1 minute.
- Stir in pecans. Blend well.
- Pour into frozen deep-dish pie shell and bake for about 45 minutes. To keep the crust from browning too quickly, loosely lay a piece of foil over the pie during the last 5 minutes of baking. (Don't scrunch the foil around the pie, simply lay it on top). If your oven bakes hotter than normal, check the pie frequently to make sure the crust doesn't burn. You may have to cover it sooner with the foil.
- Serve with whipped cream topping or vanilla ice cream (or both).
Nutritional data is based on the brands that I used. Different brands may yield slightly different nutritional data. Please use a recipe analyzer to calculate the nutritional data based on your brands.
If you try this recipe, let me know. I’d love to hear from you!