A popular Southern dish, this pecan pie recipe with a buttery, rich filling will make a beautiful presentation at all your holiday gatherings. Love pecans? You might like our pecan truffles.
Homemade Pecan Pie Recipe
There’s not much prettier than a homemade pecan pie with pecans swirled around the top. This classic pecan pie recipe with rich, sweet filling will be sure to please all of your holiday guests!
What is in the filling of pecan pie?
Pecan pie filling is traditionally a mixture of butter, sugars and eggs. Add a hint of salt and vanilla to add flavor and a touch of cornstarch to thicken the filling.
Every pecan pie recipe calls for a different amount of sugars and a differing type of sugar. We chose to use dark brown sugar and dark corn syrup along with the white sugar to deepen the flavor a bit. If you think the pie is too sweet when you first make it, lower the white sugar a touch until it is perfect for the type of pie you’d like. But remember…pecan pie is a very sweet pie!
How to Make Southern Pecan Pie
The first step to making this pecan pie recipe is to prepare your pie crust. We use our favorite homemade pie crust recipe (found here), but you can make your own favorite pie crust recipe or buy a refrigerated pie shell. Just be sure the pie shell is unbaked. And you don’t need a top crust!
Heat together the sugars, corn syrup and butter. Mix together the water and cornstarch well, then add it to the butter and sugar mixture. Allow this to come to a full boil, then remove it from the heat.
In a large bowl, beat the eggs until they are just barely frothy. Add ¼ cup of hot syrup to the egg mixture, beating as you add it. Continue to add small amounts of syrup to the eggs until it is all added in and mixed well.
Stir in the salt, vanilla and chopped pecans.
Pour the mix into the pie shell.
Make whatever design you’d like with the pecan halves on top of the pie.
Bake for 45-50 minutes. If the edges of the pie are getting too brown, cover them with foil during the last part of baking.
How can you tell if a pecan pie is done?
You can tell a pecan pie is done when the center is set. It shouldn’t jiggle much at all in the center and a knife inserted in the center of the pie should come out clean. If you’d like to test the temperature of the pie, it should be about 200 degrees Fahrenheit.
How long should a pecan pie cool?
You’ll want to allow at least 2 hours (or to room temperature) for the pecan pie to cool before serving. This will help that center set properly.
Is pecan pie served warm or cold?
You can serve pecan pie warm with ice cream if you’d like, but allow the pie to cool to room temperature before cutting it. Rewarm the slices of pie in the microwave if you’d like the ice cream to melt on top. I personally don’t like cold pie, but pecan pie is often served room temperature.
Can a pecan pie be made ahead?
If you’re not planning on serving the pie right away, loosely cover the pie with foil after it has cooled to room temperature. Since this pie filling is egg based, place the pie in the refrigerator. A pecan pie can be refrigerated for 3-4 days.
Can a pecan pie be frozen?
Pecan pies are great freezer pies. Once the pie comes to room temperature, cover it tightly with plastic wrap or foil. I then like to slip the pie in a large freezer bag. A pecan pie will keep in the freezer for about 2 months.
How do I reheat a pecan pie?
If you’d like to reheat a whole pie, place it in an oven preheated to 200 degrees Fahrenheit. Let it warm for about 10 minutes.
1/4cupdark corn syrup(or light if you cannot find dark)
1 1/2teaspoonsvanilla extract
1 1/2cupschopped pecans
19 inch unbaked pie shell
1 1/2cupspecan halves(for topping the pie for a pretty presentation)
Preheat oven to 350 degrees Fahrenheit.
In a medium saucepan over medium-low heat, combine the sugars, corn syrup and butter. In a small bowl, mix together the water and cornstarch, then add it to the sugar & butter mixture.
Bring to a full boil, then remove from heat.
In a large bowl, beat eggs just until barely frothy. Be careful not to overbeat the eggs.
Gradually beat the cooked syrup mixture into the eggs.
Stir in salt, vanilla, and chopped pecans. Pour into pie shell.
Place pecan halves on top of the pie for a pretty presentation.
Bake in preheated oven for 45 to 50 minutes, or until filling is set.
Allow the pie to cool completely before slicing.
Top with whipped cream.
The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**