Old-fashioned pecan pie is a Southern classic and the perfect addition to your Thanksgiving dinner.
This version is plain and simple — no corn syrup is used.
The filling comes together in about 10 minutes and the pie bakes in roughly 40 minutes, making it an easy, satisfying dessert when you need something quick but homemade.
Table of Contents
- About this Pecan Pie
- Pecan Pie Ingredients
- How to Make a Pecan Pie
- Common questions about this recipe
- Mini pecan pie recipe
- Homemade Pecan Pie without Corn Syrup Recipe
- Our BEST Homemade Pies
I grew up with homemade pies as a staple and this family-favorite pecan pie has been made for generations. It’s simple to prepare, reliably delicious, and carries warm, nostalgic flavors.
About this Pecan Pie
This old-fashioned pecan pie is a long-time family recipe. It’s easy to make and celebrated for its straightforward, comforting taste. The filling uses common pantry ingredients plus a cup of pecans to create a rich, nutty pie without corn syrup.
Pecan Pie Ingredients
Besides a pie crust, you need a handful of pantry staples and one cup of pecans. Here’s what to know when selecting ingredients:
Crust – Use a store-bought crust to save time, or make your own if you prefer. A single 9-inch pie crust works well.
Sugar – Light brown sugar is recommended for a mellow, caramel-like sweetness that complements the pecans.
Pecans – Use shelled, halved pecans. Toasting them lightly enhances flavor, but raw pecans work too.
- To toast pecans in the oven: toss with a tablespoon of olive oil (optional) and spread in a single layer on a baking sheet. Toast at 350°F for 7–10 minutes, watching carefully to avoid burning.
- To toast on the stovetop: heat pecans in a skillet over medium-high heat for about 3 minutes, stirring frequently until fragrant.
If you prefer smaller pieces, break or chop the pecans before folding them into the filling — this also makes slicing the pie easier.
Pro tips:
- Toast extra pecans and store them in an airtight container for up to two weeks; they’re great in oatmeal, salads, or other desserts.
- Bring eggs to room temperature before baking for more even results.
How to Make a Pecan Pie
(Full recipe follows in the recipe card below.)
- Combine the brown sugar, granulated sugar, flour, and a pinch of salt in a large bowl.
- In a separate bowl, whisk together melted butter, vanilla, milk, and beaten eggs.
- Stir the wet mixture into the dry ingredients until blended.
- Fold in the pecans and pour the filling into an unbaked pie shell.
- Bake until the filling is set and the top is golden brown.
You can bake the pie as-is or add pastry decorations to the top before baking for an extra-festive look. Bake at 375°F for about 40–50 minutes, until the center is set and the crust is golden.
Common questions about this recipe
The pie is done when the center begins to firm up and no longer jiggles freely. An instant-read thermometer should read about 200°F (93°C) in the center.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a classic pairing.
Yes. Bake and cool the pie completely, wrap it tightly with plastic wrap or foil, place in an airtight container or freezer bag, and freeze up to three months. Thaw overnight in the refrigerator before bringing to room temperature to serve.
Mini pecan pie recipe
Mini pecan pies are great for feeding a crowd or involving kids in the kitchen. Use a muffin-top pan or mini tart pans and follow the same filling, scaled down to fit the smaller shells.
To make mini pies:
- Cut 4-inch rounds of pastry and press into the openings of a muffin-top pan or mini tart pans.
- Prepare the filling as directed and pour into the mini crusts.
- Bake until set, then cool and enjoy.
👨🍳 Tried this recipe? Please leave a rating and a comment — we love hearing from readers!
Homemade Pecan Pie without Corn Syrup
Ingredients
- 1 pie crust, pre-made or homemade
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon flour
- pinch of salt
- 1/2 cup butter, melted
- 1 teaspoon vanilla
- 2 tablespoons milk
- 2 eggs, beaten
- 1 cup pecans
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, combine the brown sugar, granulated sugar, flour, and a pinch of salt.
- In a separate bowl, whisk together the melted butter, vanilla, milk, and beaten eggs.
- Pour the egg mixture into the sugar mixture and stir until combined.
- Fold in the pecans and pour the filling into an unbaked pie shell.
- Bake 40–50 minutes until the pie is browned and the center is set.
Notes
- Storage: Keeps up to five days in an airtight container in the refrigerator. For longer storage, wrap tightly and freeze up to three months.
- Chopped pecans make slicing easier if you prefer smaller pieces.
- Use light brown sugar for best flavor balance.
Nutrition
Nutrition information is an approximation.
Additional Info
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