Old Fashioned Pecan Pie

This old fashioned pecan pie is the same no-frills recipe our family has been making for over fifty years, and it has been tested and approved by more people than I could ever count. It is made the way Southern pecan pie was made long before anyone thought to dress it up, with plain white sugar, light corn syrup, butter, and chopped pecans. If you're looking for a classic pecan pie that never fails, this is it.

If you’re planning a dessert table, our Buttermilk Pie and Sweet Potato Praline Pie belong right next to this one.

Jump to:

• What Makes This an Old Fashioned Pecan Pie?
• Do You Need a Homemade Pie Crust?
• Ingredients Needed
• How to Make Old Fashioned Pecan Pie
• Why I Chop the Pecans
• How to Tell When Your Pecan Pie is Done
• Pam's Expert Tips
• Make Ahead and Storage Information
• Pecan Pie Variations
• How to Serve Old Fashioned Pecan Pie
• Recipe FAQs
• 📖 Recipe
• Pies & Cheesecakes

I'll admit there's nothing fancy about this pie. There's no bourbon, no brown sugar, and no special technique. It's just eggs, sugar, corn syrup, butter, and pecans baked in a plain nine inch crust, and it's exactly what you want to serve right after a Fried Turkey Breast.

Of all the southern pecan pie recipes out there, this is the one I trust. It comes together in about ten minutes, and the oven does the rest.

What Makes This an Old Fashioned Pecan Pie?

Look up an old fashioned pecan pie recipe and you’ll find two very different pies. Some skip corn syrup entirely and use brown sugar, milk, and even a splash of vinegar, since pecan pie was around before corn syrup was. Others use corn syrup, and that’s the pie most Southern families have been baking for generations.

Ours is the corn syrup kind, and we keep it simple. There’s no brown sugar, no dark syrup, and no cooking the filling on the stove. Plain white sugar and light corn syrup give you a lighter, caramel-colored filling that lets the pecans be the star.

Do You Need a Homemade Pie Crust?

Not for this pie. The truth is, Mama always used a frozen pie crust. It wasn’t deep dish, either, just a traditional nine inch crust like we use in our Sweet Potato Praline Pie. I sometimes use the refrigerated ones when I have one on hand, but honestly, I'm not a real fan of pie crust. It's the filling I'm after.

If you love to make your own, by all means, go for it. Either way, there’s no need to pre-bake it. Just pour the filling right into the unbaked shell.

The exception to my crust rule is our Peanut Butter Pie with Oreo Crust because... well... Oreo crust, right?

Ingredients Needed

• Sugar - I use plain granulated sugar. Many recipes swap in brown sugar, but white sugar is what keeps this pie old fashioned.
• Light Corn Syrup - Karo is the brand most folks reach for. It gives the filling its classic texture.
• Pecans - I like to start with pecan halves because they have the freshest flavor, then I chop them. There’s no need to toast them first. They go right into the filling. You can find all of our favorite pecan recipes in one place right here.
• Pie Crust - Use a standard nine inch pie crust, not deep dish. Frozen, refrigerated, or homemade all work.

See the recipe card for a full list of ingredients and quantities

How to Make Old Fashioned Pecan Pie

1. Get ready. Preheat the oven to 350°F and have your pie shell ready to go.
2. Beat the eggs. Beat the eggs well in a large mixing bowl.
3. Mix the filling. Stir in the sugar, corn syrup, flour, salt, and vanilla. Then stir in the melted butter and chopped pecans.
4. Fill and bake. Pour the filling into the pie shell and bake for about 60 minutes, or until the center is set.
5. Let it cool. Give the pie time to cool completely before slicing so the filling can finish setting up.

Why I Chop the Pecans

Even though a pie topped with pecan halves is prettier, chopped pecans make a pie that cuts into slices much more easily. You also get more of that filling wrapped around every little piece of pecan. The chopped pecans float to the top as the pie bakes, so you'll still get a nice pecan layer on top.

If you have extra pecan halves, be sure to check out our Butter Pecan Pound Cake and Honey Roasted Pecans.

How to Tell When Your Pecan Pie is Done

Start checking at the 60 minute mark. Give the pan a gentle shake. The edges should be set and only the very center should have a slight jiggle. If the whole top wobbles, it needs more time, so keep baking and check every 5 minutes.

If you have an instant read thermometer, the center should read about 200°F.

Once it’s out of the oven, let it cool for at least 2 hours. The filling keeps setting as it cools. If the bottom of the pie plate still feels warm, it’s not ready to slice.

Pam's Expert Tips

• Set the pie on a baking sheet. It makes the pie easier to get in and out of the oven and catches any filling that bubbles over.
• Keep an eye on the crust. If the edges are getting too dark before the center sets, cover them with strips of foil or a pie shield.

Make Ahead and Storage Information

Pecan pie is a great one to make ahead, and that's what we typically do. Anything that can be done before a big meal gives us more time to spend with the people we love. It's part of our collection of Make Ahead Recipes for Holiday Meals.

You can bake it 1 to 3 days ahead, let it cool completely, then cover it and keep it in the refrigerator. Take it out about an hour before serving so it can come to room temperature.

To freeze, let the pie cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator and no one will ever know it wasn't made that morning.

For leftovers, cover the pie and store it in the refrigerator for up to 4 days.

Pecan Pie Variations

• Bourbon Pecan Pie - Stir 1 to 2 tablespoons of bourbon into the filling along with the vanilla.
• Chocolate Pecan Pie - Sprinkle ½ cup of semisweet chocolate chips over the bottom of the crust before pouring in the filling.
• Dark Corn Syrup - Swap it for the light corn syrup for a deeper, molasses-like flavor and a darker filling.
• Pecan Halves - Stir in whole halves instead of chopped pecans, or arrange a few on top for a prettier pie. Just know it will be harder to slice.
• Homemade Crust - Use your favorite single crust recipe. There's no need to pre-bake it.

How to Serve Old Fashioned Pecan Pie

This pie is delicious served plain at room temperature, slightly warm, with a dollop of whipped cream, or with a scoop of vanilla ice cream. You really can't go wrong.

Recipe FAQs

📖 Recipe