Pecan Pie Recipe
Pecan Pie Recipes — Three vintage variations of classic pecan pie, all simple and holiday-ready.
Recipes on this page
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Pecan Pie
Ingredients
- 3 eggs
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1/3 cup melted butter
- 1 cup light or dark corn syrup
- 1 cup pecan halves
Oven: 375°F
Instructions
- Beat eggs, sugar, salt, melted butter, and corn syrup until well blended.
- Stir in pecans.
- Pour into a pastry-lined 9-inch pie pan.
- Bake 40–45 minutes.
Serves: 6–8
Southern Pecan Pie
Ingredients
- 3 eggs
- 1/2 cup butter or oleo
- 1 cup sugar
- 3/4 cup dark corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup pecans (whole or halved, not chopped)
Oven: 425°F then 325°F
Instructions
- Heat butter, sugar, and syrup until melted; cool slightly.
- Beat eggs and stir into the cooled syrup mixture.
- Stir in salt, vanilla, and pecans.
- Place pecans in the bottom of an unbaked 8–9 inch pie shell and pour filling over.
- Bake at 425°F for 10 minutes, then reduce to 325°F for 40 minutes.
- Pie is done when set in the center (a tester should come out clean).
Serves: 6–8
Pecan Pie - 2
Ingredients
- 3/4 cup brown sugar
- 1 cup oleo or butter
- 3 eggs
- 1 cup corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoons flour
- 1 teaspoon vinegar
- 1 cup chopped pecans
Oven: 375°F
Instructions
- Cream oleo/butter and brown sugar.
- Add eggs, corn syrup, salt, vanilla, flour, and vinegar; mix well.
- Stir in chopped pecans.
- Pour into a partially baked 9-inch pie shell.
- Bake 45 minutes.
FAQ
Should I toast pecans first?
Optional, but toasting adds flavor. Toast lightly and cool before using.
How do I know pecan pie is done?
The center should look set (not sloshy). It will continue to firm up as it cools.
Can I use light corn syrup instead of dark?
Yes. Dark corn syrup gives a deeper flavor, but either works.
How should I store pecan pie?
Cover and refrigerate. Bring to room temperature before serving if you like.