Old Fashioned Pecan Pie

A slice of pecan pie being pulled from the pie with plates and cinnamon sticks in the background.

This old fashioned pecan pie is a sweet, gooey dessert that’s the perfect addition to any holiday table. It’s easy to throw together and make ahead for a classic treat everyone raves about.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Cooling time 3

Total Time 4 10

Servings slices

Calories 348kcal

Author Jessy Freimann

Equipment

Ingredients

1 pie crust in pan, edges fluted.
¼ cup salted butter, melted (half stick)
¾ cup dark corn syrup (or light)
¼ cup pure maple syrup
3 large eggs
½ cup brown sugar packed
1 large pinch Kosher salt
½ teaspoon ground cinnamon
½ teaspoon pure vanilla extract
1 Teaspoon all purpose flour
1 10 ounce bag shelled and halved pecans

Instructions

Preheat the oven to 350 degrees F. Melt butter and set aside.
Mix corn syrup, maple syrup, eggs, sugar, salt, cinnamon, vanilla extract and flour until well combined.
Whisk in cooled melted butter until well combined.
Place pecans in an even layer in the raw pie crust.
Pour filling over pecans so that each pecan is covered.
Place pie pan onto lined sheet pan and bake uncovered for 30 minutes.
Add the pie shield around the crust on the edges and resume baking for another 30-40 minutes until the edges are set and the middle is only ever-so-slightly jiggly.
Remove from oven and remove the pie crust shield. Cool completely for at least 3 hours to oven night, placing in the fridge once cool. Remove from the fridge 30 minutes prior to serving.

Video

Notes

Melt the butter before starting, so it has a chance to cool before it goes into the filling.
You don’t need to bake the crust first. The pecans and filling go right into a raw pie crust, and everything bakes together.
Cover the pecans fully in the filling, since this keeps them from burning.
Line a sheet pan and place it under the pie while it bakes, so any leakage doesn’t end up all over your oven. I do this for every pie.
Use a pie shield to keep the crust from burning. Foil works too, just be gentle, so you don’t break the crust.
For a warm, oaky depth, bourbon in pecan pie is a classic addition. Start with 1 to 2 tablespoons, whisked in with the other filling ingredients.
Ingredients to prep ahead- Whisk the dry ingredients together, measure out the syrups and vanilla, and portion the pecans.
Leftovers and storage- Store covered in the fridge for up to 4 days, and pull it out 30 minutes before slicing. To freeze, wrap it well once baked and cooled for up to 3 months, and thaw in the fridge the night before serving.

Nutrition