My mom has been making the best pecan pie recipe for years! This buttery and rich pie is hands-down my favorite! Plan to make more than one because it will go in a flash! Jump to Recipe Print Recipe
Because the Pecan tree is the Texas state tree, Pecan Pie is naturally one of the favorites by locals and for me it takes top priority during the holidays.
This pecan pie recipe originates with my grandmother who got it off of the back of the Karo Syrup bottle. Over the years it has been tweaked and perfected by my mom to make it outstanding. Once you take your first bite, you’ll know why it’s my all-time favorite.
Why is this The Best Pecan Pie Recipe?
Simplicity is the first reason this pie is so great. With just 8 ingredients you’ll have the most delicious pie to serve.
Light corn syrup is used so that additional flavors don’t disguise the star of the show – the pecan!
Brown sugar replaces the traditional white sugar for a deeper flavor and the amount of sugar is slightly decreased so that the sweetness doesn’t overpower the nuttiness of the pie.
A little salt is added to balance the sweetness.
Butter is increased to give this recipe a rich, velvety texture.
For the BEST homemade pie crust, use my Buttery Flaky Pie Crust recipe.
When mixing the filling, make sure that you don’t over whip. Over beating the filling will cause it to become foamy and will make the filling look cloudy.
Keep an eye on the crust as it bakes. Typically it will need to be covered within about 20 minutes of baking.
You can make pecan pie ahead of time and freeze them easily. Bake the pies as directly and cool them completely. Wrap them in several layers of plastic wrap and then place them into a zip-top bag or sealable container and freeze them up to three months. Thaw them in the refrigerator overnight and then place them on the counter at room temperature for a few hours before serving.
Refrigerated pie dough can be used in place of homemade. I love easy shortcuts like this especially during the rush of holiday baking!
Need More Delicious Dessert Recipes? Here are more reader favorites!
Buttery Flaky Pie Crust
Czech Apple Strudel
Mom’s Carrot Cake
Sticky Toffee Pudding
Apple Dumplings
Have you made any of my recipes? Post it on Instagram and tag @jennifercooks123 and #jennifercooks!
The Best Pecan Pie Recipe
Print Recipe
My mom has been making the best pecan pie recipe for years! This buttery and rich pie is hands-down my favorite! Plan to make more than one because it will go in a flash!
Ingredients
1cuplight corn syrup
3eggsbeaten
½cuppacked brown sugar
¾stick buttermelted
1teaspoonvanilla extract
¼teaspoonsalt
1 ½cuppecanscoarsely chopped
1 9-inchpie crustunbaked
Instructions
Preheat the oven to 350 degrees.
Prepare the piecrust.
Roll pie dough out into a circle 12-inches in diameter.
Carefully place the dough into a 9-inch pie plate.
Press the dough firmly to the pie plate with your fingers, making sure it is smooth.
Crimp edges for a decorative crust.
Place the prepared pie crust and pan into the refrigerator while you are preparing the rest.
Combine the first 7 ingredients into a large mixing bowl.
Whisk to combine well, but do not whip.
Pour into piecrust and bake at 350 degrees for 35-45 minutes or until middle is set.
When crust gets to desired color (usually after about 20 minutes), cover edges with foil or pie shields until pie is done. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly.
Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
Slice and serve slightly warm or at room temperature.
Cover and store leftover pie at room temperature for up to 2 days or in the refrigerator for up to 5 days.
I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.
One way to prevent a soggy crust is to essentially seal the surface, creating a barrier between the crust and the filling. Brush the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding the filling.
Butter: Butter gives this pie richness and a delicious depth of flavor. Cornstarch and water: Two teaspoons of cornstarch and a tablespoon of cold water work together to help thicken the filling. Eggs: Whole eggs help bind the filling together and add welcome moisture.
And on that note…by pricking the crust all over with a fork, not only do you prevent it from puffing up into unsightly deformities, you also allow tiny holes for some of the filling to seep underneath which — hear me out! — transforms the crust into this buttery toffee-like deliciousness. Third, the toasted pecans.
Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.
Take a tasty Compliments Pecan Pie to a whole new dimension by topping with a thin, smooth layer of homemade dark chocolate ganache. We up the ante by garnishing with mini pretzels, toasted pecans, and sea salt for a savoury textural crunch to offset the sweet filling.
According to the USDA, homemade egg-rich pies, including pecan pie, must be refrigerated after cooking and cooling to prevent the growth of bacteria. They recommend chilling pies promptly, and as a general rule, not leaving food at room temperature for more than two hours.
If runny pecan pie fillings are a chronic problem, check your oven temperature. It may be running too cool and not be sufficiently hot for the custard magic to take place.
Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.
The center jiggles more than it's supposed to. Why didn't the filling set properly? If your pecan pie is still a little soupy, it simply means you need to bake it more.
Go with your own taste preferences for when to substitute. Karo® Light Corn Syrup is used when a delicately sweet flavor and color are desired, such as in fruit sauces, jams and baked goods. Karo® Dark Corn Syrup, with its rich brown color and more robust flavor color, is ideal for many baked goods.
A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.
In many cases, today's dark corn syrup has a different chemical structure. The current chemical structure doesn't draw fluids into the intestine to soften stool. Because of this, dark corn syrup may not be effective in relieving constipation. It isn't known whether light corn syrup may be helpful.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
