The Best Old-Fashioned Southern Pecan Pie Recipe
Indulging in the nostalgic flavors of the South, there’s something inherently comforting about a slice of old-fashioned Southern Pecan Pie. In this blog post, I will share how to make the beloved Southern classic with simple ingredients from your pantry that will become your absolute favorite.
This recipe for The Best Old-Fashioned Southern Pecan Pie uses straightforward ingredients. Join me on a journey to discover the timeless joy of baking as we unlock the secrets to a delectable, easy Southern Pecan Pie that captures the essence of tradition and taste. If you are looking for the perfect pecan pie recipe, look no further! This will surely become your favorite!
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Growing up, my grandmother always made the best classic southern pecan pie. She loved pecans & I do too! She & I would sit on the couch cracking open the shelled pecans, that her brother from Georgia would send her. I sure do miss those moments we shared together. You can always expect after Christmas & Thanksgiving dinner, amongst other desserts was her famous pecan pie on the dessert table.
Here’s a classic old-fashioned Southern Pecan Pie recipe
Ingredients for Homemade Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 teaspoon salt
- 2-3 tablespoons ice water
Instructions:
1. Prepare the Pie Crust
In a food processor, combine the flour, butter, and salt. Pulse until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, and pulse until the dough comes together. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Pie Crust
Roll out the chilled dough on a floured surface and place it in a 9-inch pie dish. Trim the excess and crimp the edges.
Tip for a Buttery Crust:
To achieve a delectably buttery pie crust, start with chilled ingredients. Cube and chill your butter in the freezer beforehand, and use ice-cold water. Combine these cold elements with all-purpose flour and a pinch of salt in a food processor, pulsing until the mixture resembles coarse crumbs. Add just enough ice water to bring the dough together, being careful not to overwork it. Once combined, wrap the dough in plastic and refrigerate for at least 30 minutes. When ready to roll out the crust, do so on a floured surface and transfer it to your pie dish. The key to a buttery crust lies in these chilled components, which, when baked, create layers of flakiness and a rich, melt-in-your-mouth texture.
Equipment needed to make Pecan Pie:
- 9-inch Pie Plate
- Measuring Cups
- Measuring Spoons
- Rubber Spatula
- Skillet or Baking Sheet
- Mallet or Chopper
- Whisk
- Bowls
Pecan Filling Ingredients:
- 3/4 cup granulated sugar
- 1/4 cup of dark brown sugar
- 1 cup dark corn syrup (I use Dark Karo Syrup)
- 1/3 cup unsalted butter, melted
- 3 large eggs (room temperature), beaten
- 1 teaspoon vanilla extract
- Pinch of Kosher Salt
- 1 1/2 cups pecan halves (1 cup finely chopped & 1/2 cup halved)
Instructions for the Homemade Pecan Pie
- Preheat your oven to 350 degrees °F (190°C)
- Spray with cooking spray or rub butter around the pie plate.
- Prepare the Pie Crust, and place in the refrigerator for 30 minutes.
- Use a chopper or a mallet to chop 1 cup of pecans.
- Toast the chopped pecans and pecan halves on a skillet or in the oven for 1-3 minutes. Be careful not to scorch them. Set aside!
- In a small bowl, mix the corn syrup, melted butter & beaten eggs. Set aside.
- Whisk together the sugar, brown sugar, vanilla extract, and salt until well combined in a large bowl.
- Add the corn syrup mixture to the sugar mixture and mix well!
- Stir in the finely chopped pecan pieces, ensuring they are evenly coated with the filling.
- Fill the Pie Shell with the pecan filling into the prepared pie crust.
- Add the pecan halves on top of the pie filling.
- Place the pie in the preheated oven and bake for 50-60 minutes, or until the center is set. The pie will be jiggly. If the edges of the crust start to brown too quickly, you can cover them with aluminum foil. internal temperature should read 185- 200F when done.
- Place in refrigerator for at least 1 hour. This will help the filling to set.
- Serve the pecan pie at room temperature or straight from the refrigerator, if desired! Enjoy your delicious Southern Pecan Pie!
Note: Once you make the pie, bake it immediately for best results or it will start to separate.
Tip: To keep the chopped pecans & halves separate, you can either toast them separately or place them on a baking sheet or skillet apart from each other.
Recipe FAQ’s
The best way to store leftover pecan pie?
Allow the pecan pie to cool completely at room temperature before attempting to store it. This helps the filling to set properly. Cover the pecan pie securely with plastic wrap or aluminum foil. Ensure that the covering is airtight to prevent the pie from drying out or absorbing odors from the refrigerator. If possible, store the pecan pie in a section of the refrigerator away from strong-smelling foods. Pecan pies can absorb odors, affecting their taste.
Can I freeze Pecan pie?
Yes, you can freeze pecan pie freezes nicely to extend its shelf life. Freezing is an excellent option, especially if you have leftover pie or if you want to prepare pecan pie ahead of time. Wrap the pie tightly in plastic wrap to prevent freezer burn. Make sure the plastic wrap is in direct contact with the surface of the pie. After plastic wrap, wrap the pie in aluminum foil for an extra layer of protection. When you’re ready to enjoy the frozen pecan pie, transfer it to the refrigerator and let it thaw overnight. Thawing in the refrigerator helps preserve the pie’s texture.
Why is the filling still runny?
If your pecan pie has a sweet, gooey filling that hasn’t quite set, a few factors might be at play. Firstly, ensure you’ve allowed the pie to bake for the recommended time to allow the sweet, gooey caramel-like filling to solidify properly. Precise ingredient ratios are crucial; too much liquid compared to the other ingredients can result in a runny filling. Be cautious not to overmix, as excess air can hinder proper setting. Patience is key; let the pie cool completely at room temperature before serving to ensure the filling achieves its desired consistency. Consider checking your oven temperature and using an oven thermometer to guarantee accuracy. These steps should help you achieve that perfect, decadent pecan pie with a beautifully set and gooey filling.
Can I use a premade pie crust?
Yes! If you are short on time, a premade pie crust will work in a pinch. You can use a pre-made pie crust to simplify the process of making a pecan pie. Many pre-made crusts, whether refrigerated or frozen, are readily available at grocery stores and can save you time without sacrificing taste. Using a pre-made pie crust is a convenient and time-saving option, making it easier to enjoy a delicious pecan pie without the fuss of making the crust from scratch. When using a pre-made crust, follow the instructions on the back of the box.
THE BEST OLD-FASHIONED SOUTHERN PECAN PIE RECIPE
This recipe for The Best Old-Fashioned Southern Pecan Pie uses straightforward ingredients. If you are looking for the perfect pecan pie recipe, look no further! This will surely become your favorite.
Ingredients
- INGREDIENTS FOR HOMEMADE PIE CRUST:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 teaspoon salt
- 2-3 tablespoons ice water
- PECAN FILLING INGREDIENTS:
- 3/4 cup granulated sugar
- 1/4 cup of dark brown sugar
- 1 cup dark corn syrup (I use Dark Karo Syrup)
- 1/3 cup unsalted butter, melted
- 3 large eggs (room temperature), beaten
- 1 teaspoon vanilla extract
- Pinch of Kosher Salt
- 1 1/2 cups pecan halves (1 cup finely chopped & 1/2 cup halved)
Instructions
- Prepare the Pie Crust
In a food processor, combine the flour, butter, and salt. Pulse until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, and pulse until the dough comes together. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Pie Crust
Roll out the chilled dough on a floured surface and place it in a 9-inch pie dish. Trim the excess and crimp the edges.
Tip for a Buttery Crust:
To achieve a delectably buttery pie crust, start with chilled ingredients. Cube and chill your butter in the freezer beforehand, and use ice-cold water. Combine these cold elements with all-purpose flour and a pinch of salt in a food processor, pulsing until the mixture resembles coarse crumbs. Add just enough ice water to bring the dough together, being careful not to overwork it. Once combined, wrap the dough in plastic and refrigerate for at least 30 minutes. When ready to roll out the crust, do so on a floured surface and transfer it to your pie dish. The key to a buttery crust lies in these chilled components, which, when baked, create layers of flakiness and a rich, melt-in-your-mouth texture.
INSTRUCTIONS FOR THE HOMEMADE PECAN PIE
- Preheat your oven to 350 degrees °F (190°C)
- Spray with cooking spray or rub butter around the pie plate.
- Prepare the Pie Crust, and place in the refrigerator for 30 minutes.
- Use a chopper or a mallet to chop 1 cup of pecans.
- Toast the chopped pecans and pecan halves on a skillet or in the oven for 1-3 minutes. Be careful not to scorch them. Set aside!
- In a small bowl, mix the corn syrup, melted butter & beaten eggs. Set aside.
- Whisk together the sugar, brown sugar, vanilla extract, and salt until well combined in a large bowl.
- Add the corn syrup mixture to the sugar mixture and mix well!
- Stir in the finely chopped pecan pieces, ensuring they are evenly coated with the filling.
- Fill the Pie Shell with the pecan filling into the prepared pie crust.
- Add the pecan halves on top of the pie filling.
- Place the pie in the preheated oven and bake for 50-60 minutes, or until the center is set. The pie will be jiggly. If the edges of the crust start to brown too quickly, you can cover them with aluminum foil. internal temperature should read 185- 200F when done.
- Place in refrigerator for at least 1 hour. This will help the filling to set.
- Serve the pecan pie at room temperature or straight from the refrigerator, if desired! Enjoy your delicious Southern Pecan Pie!
Tip: To keep the chopped pecans & halves separate, you can either toast them separately or place them on a baking sheet or skillet apart from each other.
Notes
Once you make the pie, bake it immediately for best results or it will start to separate. You can also use a premade pie crust t save time!
Final thoughts…
This classic dessert encapsulates the essence of Southern comfort and culinary tradition. The simplicity of the recipe, with its simple ingredients and easy preparation, pays homage to the cherished flavors that have graced Southern tables for generations. The buttery, flaky crust and the sweet, gooey caramel-like filling, generously studded with pecans, create a symphony of textures and tastes that is both timeless and indulgent. Whether served at family gatherings, holiday feasts, or as a comforting treat on any occasion, this Old-Fashioned Southern Pecan Pie recipe is a testament to the enduring appeal of Southern cuisine. Embrace the warmth and sweetness of the South with each delicious slice, and savor the memories it creates with every bite.
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