My old fashioned pecan pie is the rich, gooey, caramel-like pie that shows up on every Southern holiday table. Brown sugar gives the filling a deeper, almost toffee flavor than white sugar, and two full cups of pecans toast right on top as it bakes.
The filling takes just 10 minutes to stir together, so it's an easy pie to make even in the middle of holiday cooking.
Pecan pie was Grandma's pie. Every Thanksgiving she'd set it on the counter next to the pumpkin pie, and every year she'd pretend not to notice the little pieces of pecan that went missing off the top before dessert.
I still think of her every time I make it.
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Making more than one pie this year? This one sits perfectly next to my old-fashioned pumpkin pie, and you'll find more cozy bakes in my 30 Grandma's favorite fall baking recipes.
What to Know About Old Fashioned Pecan Pie
- Brown sugar filling - packed brown sugar gives a deeper, caramel-like flavor than the white sugar versions.
- 10 minutes to mix - whisk the filling in one bowl and pour it into an unbaked crust.
- The jiggle is normal - the center should still wobble a little when it comes out. It sets as it cools.
- Cool for 3 hours - slicing too soon makes a runny pie, so plan ahead.
- Make it a day early - pecan pie keeps well and is one less thing to bake on the holiday.
Ingredients for Old Fashioned Pecan Pie
- Pie crust - a 9 inch unbaked crust. Store-bought refrigerated crust works great, or use your favorite homemade crust.
- Pecans - pecan halves look prettiest on top. Chopped pecans make the pie easier to slice. Use whichever you like.
- Eggs - large eggs at room temperature mix in more smoothly.
- Brown sugar - light or dark both work. Dark brown sugar makes an even richer pie.
- Corn syrup - light corn syrup is the classic. Dark corn syrup gives a stronger, molasses-like flavor.
- Butter - melted and cooled slightly so it doesn't scramble the eggs.
- Vanilla extract
- Salt - just enough to balance all that sweetness.
Full amounts are in the recipe card below.
How to Make Old Fashioned Pecan Pie
Step 1: Get the crust ready
Heat the oven to 350°F. Fit the unbaked pie crust into a 9 inch pie dish and crimp the edges.
Step 2: Whisk the filling
In a large bowl, whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and salt until smooth.
Step 3: Stir in the pecans
Add the pecans and stir until they're all coated in the filling.
Step 4: Fill and bake
Pour the filling into the crust. Bake for 50 to 60 minutes, until the edges are set and the center still jiggles just a little. If the crust browns too fast, cover the edges with foil.
Step 5: Cool completely
Let the pie cool at room temperature for at least 3 hours before slicing. This is when the filling sets.
Grandma's Tips for the Best Pecan Pie
- Use a pie shield. A ring of foil around the crust keeps the edges from burning.
- Don't overbake. A slight jiggle in the center means it's done. A firm center means it went too long.
- Bake it on a sheet pan. It catches any drips and makes it easier to move in and out of the oven.
- Warm your knife. Dip it in hot water and wipe it dry for clean slices.
How to Make Ahead and Store Pecan Pie
- Make ahead: Bake it 1 day early and keep it covered at room temperature.
- Fridge: Keep it covered in the fridge for up to 4 days. Let slices come back to room temperature before serving.
- Freezing: Wrap the cooled pie tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Modern Updates
- Chocolate pecan pie - sprinkle ½ cup chocolate chips into the crust before pouring in the filling.
- Bourbon pecan pie - add a tablespoon of bourbon to the filling.
- Toasted pecans - toast the pecans for a few minutes first for an even nuttier flavor.
What to Serve With Pecan Pie
Serve each slice at room temperature or a little warm with a scoop of vanilla ice cream, a spoonful of whipped cream or a drizzle of caramel. A cup of hot coffee is the perfect partner. For a full holiday dessert table, add my old-fashioned pumpkin pie and pumpkin dump cake.
FAQs
Why is my pecan pie runny?
It was either underbaked or sliced too soon. The center should only jiggle slightly when you take it out, and the pie needs at least 3 hours to set.
Should I toast the pecans first?
You don't have to. The pecans on top toast in the oven as the pie bakes. Toasting them first just adds a little extra nutty flavor.
Can I use dark corn syrup?
Yes. Dark corn syrup gives the pie a deeper, more molasses-like flavor.
Can I use a homemade pie crust?
Absolutely. This pie works with homemade or store-bought crust.
More Holiday Desserts
- Old-Fashioned Pumpkin Pie
- Pumpkin Dump Cake
- Grandma's Old Fashioned Apple Crisp
- Easy Pumpkin Muffins
- Grandma's Old Fashioned Ambrosia Salad
Grandma's Brown Sugar Pecan Pie
Ingredients
Equipment
Method
- Heat the oven to 350°F. Fit the pie crust into a 9 inch pie dish.
- Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and salt until smooth.
- Stir in the pecans.
- Pour the filling into the crust.
- Bake for 50 to 60 minutes, until the center is set but still slightly jiggly. Cover the crust edges with foil if they brown too quickly.
- Cool at room temperature for at least 3 hours before slicing.
Notes
- A slight jiggle in the center is normal. The pie sets as it cools.
- Dark corn syrup works for a deeper flavor.
- Bake on a sheet pan to catch any drips.
- Make 1 day ahead and store covered at room temperature.
- Refrigerate up to 4 days or freeze up to 2 months.
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