Best Old-Fashioned Pecan Pie You’ll Ever Make
Nothing beats the Best Old-Fashioned Pecan Pie You'll Ever Make with its flaky crust and sweet, nutty filling. Every bite is rich, buttery, and perfectly balanced in flavor. It's the kind of timeless dessert that always feels special, no matter the season.
Pecan pie is a classic dessert for fall and winter get-togethers, and it holds its own at Thanksgiving, Christmas, or cozy weekend baking.
This version was inspired by my recent recipe over on my blog for No-Roll Sourdough Discard Crackers with Olive Oil, both recipes keep things simple, practical and full of flavor. It also pairs nicely with a light side dish like a crisp green salad to balance the richness.
Quick Look
- Prep time: 20mins.
- Cook time: 55mins.
- Servings: 8.
- Main ingredients: flour, cold butter, brown sugar, corn syrup, eggs, pecans
- Cooking method: Bake
- Difficulty: Easy-Intermediate
- Serving ideas: Serve warm or room temperature, with whipped cream or vanilla ice cream on the side
Jump to:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Old-Fashioned Pecan Pie
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Old-Fashioned Pecan Pie
- Other Delicious Recipes
- Best Old-Fashioned Pecan Pie You'll Ever Make
- Other Dessert Recipes You'll Love
- Cranberry Orange Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Wreath
- Sourdough Star Bread
Important Ingredients
- All-purpose flour gives structure to the crust and helps it bake up crisp.
- Unsalted butter (cold & cubed) keeps the crust flaky and tender.
- Light brown sugar adds a deep, caramel-like sweetness to the filling.
See the recipe card for full quantities.
See recipe card for quantities.
Substitutions & Variations
- Gluten-free: Use a premade gluten-free pie crust or a mix designed for pies.
- Corn-syrup free: Substitute with pure maple syrup or golden syrup for a slightly different flavor.
- Extra flavor: Stir in a pinch of cinnamon or nutmeg into the filling to add warmth.
- Nut-free version: Use roasted sunflower seeds instead of pecans (if no nut allergy concerns).
How to Make Old-Fashioned Pecan Pie
Step 1: Preheat the oven to 350°F (175°C).
In a medium bowl, mix the flour and salt (Image 1). Add the cold butter and cut it in using a fork or pastry cutter until the mixture looks crumbly.
Step 2: Slowly add ice water, 1 tablespoon at a time, until the dough starts to come together (Image 2). Chill for 15 minutes to let it firm up.
Step 3: Roll out the dough to fit a 9-inch (23 cm) pie pan and press it gently into the pan. Trim the edges if needed, then use a fork to make a simple pattern around the rim (Image 3).
Step 4: In another bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla, and salt (Image 4) until smooth and well blended.
Step 5: Pour the filling into the crust (Image 5).
Step 6: Spread the pecans evenly on top in a circular pattern.
Step 7: Let the pie cool completely on a wire rack for at least 2 hours so the filling sets nicely. Slice and serve as is (Image 7), or add a spoonful of whipped cream on top.
Hint: For the cleanest slices, refrigerate the pie after it's fully cool, this helps the filling hold its shape when you cut.
Baking Schedule
- If you're planning ahead, here's a quick guide to make the process smoother:
- Day Before: Prepare the pie crust dough and chill it overnight.
- Baking Day (Morning): Make the pecan filling and assemble the pie.
- Bake: Pop it in the oven for 50-55 minutes at 350°F (175°C).
- Cool: Let the pie rest on a wire rack for at least 2 hours before serving, this helps the filling set perfectly.
💭Crucial Success Tips
- Keep your butter cold when making the crust to ensure a flaky texture.
- Chill the dough before rolling, it helps prevent shrinking during baking.
- Bake until the center is just set with a slight jiggle; it will firm up as it cools.
- Allow the pie to cool fully before slicing so the filling doesn't run.
Recipe FAQs
Yes, after it has cooled completely, it should be stored in the fridge.
The filling should look set and slightly puffed in the middle, with only a small jiggle.
Yes, you can bake it ahead and store in the fridge once cool. It holds up well for 1-2 days.
How To Store Old-Fashioned Pecan Pie
Keep the pie in the fridge after it has cooled. It stays at its best for up to 2-3 days. Freezing is possible as noted above.
Other Delicious Recipes
- Honey Oat Sourdough Sandwich Loaf
- Cinnamon Raisin Sourdough Bread
- Easy Sourdough Sandwich Bread
- No Tools, no Dutch Oven Sourdough Bread Recipe
If you tried this Pecan Pie or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Best Old-Fashioned Pecan Pie You'll Ever Make
Ingredients
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- 4 tablespoon ce water
For the Pecan Filling
- 1 cup light brown sugar packed
- ½ cup corn syrup or golden syrup
- 3 eggs large
- 3 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups pecan halves or chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix the flour and salt.
- Add the cold butter and cut it in using a fork or pastry cutter until the mixture looks crumbly. Slowly add ice water, 1 tablespoon at a time, until the dough starts to come together. Chill for 15 minutes to let it firm up.
- Roll out the dough to fit a 9-inch (23 cm) pie pan and press it gently into the pan. Trim the edges if needed, then use a fork to make a simple pattern around the rim.
- In another bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth and well blended.
- Pour the filling into the crust.
- Spread the pecans evenly on top in a circular pattern.
- Place the pie in the oven and bake for 50-55 minutes, or until the filling looks set and slightly puffed. If the crust edges start to brown too quickly, cover them with foil.
- Let the pie cool completely on a wire rack for at least 2 hours so the filling sets nicely. Slice and serve as is, or add a spoonful of whipped cream on top.
