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By Jennifer 3 Comments
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.
- Pecans are increased, because…Pecans!
Tips for The Best Pecan Pie:
- 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!
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The Best Pecan Pie 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!
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Ingredients
- 1 cup light corn syrup
- 3 eggs beaten
- ½ cup packed brown sugar
- ¾ stick butter melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cup pecans coarsely chopped
- 1 9- inch pie crust unbaked
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.
About Jennifer
I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and 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!
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Comments
Nothing like a classic pecan pie recipe…looks delicious!
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FAQs
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.
How do you keep pecan pie from getting hard? ›
A hard pecan pie means it was cooked too long. Again, bake the pie just until the filling is set and registers 200 degrees on an instant read thermometer. You can also try covering the top of the pie with a piece of aluminum foil for the last 10-15 minutes of the baking time and/or baking the pie on a lower rack.
How do you keep pecan pie crust from getting soggy? ›
5 Ways to Prevent Soggy Pie Crust
- Blind Bake. The most common way to ward off a soggy pie crust is by a process called blind baking. ...
- Brush With Egg. ...
- Brush With Chocolate. ...
- Bake on a Hot Baking Sheet. ...
- Keep Moisture Out.
Imagine, you want to surprise your family with a homemade pecan pie, only to find the slices won't hold. 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.
What is the primary thickening agent in pecan pie? ›
Corn Syrup: Dark corn syrup adds texture, volume, and deep flavor. For a lighter flavor, use light corn syrup. 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.
Can you leave a homemade pecan pie out overnight? ›
Do I need to refrigerate pecan pie? 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.
What makes a pecan pie not set up? ›
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.
Should I poke holes in my pecan pie crust? ›
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.
Should I bake the bottom pie crust first? ›
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.
How do I make my bottom pie crust crispy? ›
During his Food Network Kitchen class, Cherry and Strawberry Lattice Pie, he says to sprinkle a heaping teaspoon of wafer crumbs (like vanilla wafer crumbs, sugar cookie crumbs or even just breadcrumbs) in the bottom of the pie pan before you add the dough.
You will know your pecan pie is done cooking when you can gently shake the pie dish and see that the center of the pie is not overly jiggly and the outer edges are set. If the pie jiggles a lot when you gently shake the pan, continue cooking it until the center is a little more set.
What temperature is pecan pie done at? ›
Cook pecan pie too much and it'll crack and be dry. Underbake it and it will be watery and runny. You want to cook pecan pie to an internal temperature of 200°F. Use a digital thermometer to make this easy.
How do I stop the bottom of my pie being soggy? ›
“Before you add your pie filling, mix together about a teaspoon of all-purpose flour and a teaspoon of white granulated sugar, then dust the mixture on the bottom of your pie crust,” recommends Stacey.
Which is better light or dark Karo syrup? ›
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.
Is dark or light Karo syrup better for constipation? ›
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.
What can I substitute for dark Karo in pecan pie? ›
Maple Syrup
Swap in equal parts maple syrup for light or dark corn syrup in pies, cakes, or any recipe where its subtle maple flavor would be welcome.
How do I substitute light Karo syrup for dark? ›
All you need to do is add 1/4 cup of molasses to 3/4 cup of your light syrup. This helps the syrup keep the same consistency and gives it that robust flavor of dark syrup. No molasses? You could also dissolve brown sugar in water on the stovetop until it forms a syrup.
