This classic pecan pie is rich and full of pecans in every bite. It’s incredibly sweet just like grandma used to make.
I am going to lose track of pecan pies. 🙁
I am still on my quest for the perfect pecan pie. This one was good, it set up nicely and it was sweet and nutty. The pecans floated to the top and there was plenty of “pecan pie goo” underneath. All in all it was very traditional. It also uses corn syrup; an ingredient I am trying to stay away from.
I was completely happy with the texture and on a scale of 1 – 10 I give the flavor a 9. If you don’t have issues with corn syrup and if you like a very traditionally flavored pecan pie this may be your favorite recipe. Me? I am still looking…I am going to experiment with either caramel or buckwheat honey next.
I used a combination of finely chopped pecans, coarsely chopped pecans and half pecans to make sure that there were pecans in every bite of my classic pecan pie. That part of it was a success for me, I will do it this way again.
I mixed the pecans in with the sugar and egg mixture just before putting it in the pie crust. I was not sure that they would float to the top but they did just fine.
And… there was plenty of goo. Yum! Don’t overcook the pie or the gooey stuff will get hard and grainy. 60 minutes should do it and then let it cool at room temperature for 2 hours. You can cut it at that point or refrigerate it until serving time. Refrigerating will make it firmer for slicing.
Classic Pecan Pie Recipe
This is the one your grandma would be proud of. If you like it please give it 5 stars below.
Classic Pecan Pie
Ingredients
- 1 cup light corn syrup
- 3 eggs
- 3/4 cup sugar
- 1/4 cup brown sugar
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- pinch of Kosher salt
- 1-1/2 cups pecans - finely chop 1/2 cup, coarsely chop 1/2 cup, and leave 1/2 cup in halves
- 1 9-inch unbaked pie crust
Instructions
- Preheat the oven to 350F
- Toast the pecans for a few minutes in the oven being careful not to scorch them; set aside
- Mix the eggs well, add the corn syrup and melted butter
- Add the sugar,vanilla and salt and beat well
- Add in the pecans.
- Bake for 1 hour at 350F. You may need to let it bake 5 more minutes. Pie will still be jiggly and wet.
- Cool for 2 hours
- Serves 8
Nutrition
Sue selmic says
December 9, 2017 at 5:03 pmI use half corn syrup and half maple syrup it was very good.
Marye Audet says
April 3, 2016 at 9:00 pm🙂 You can try this one or just add 1 cup of chocolate chips to your favorite pecan pie recipe. https://www.restlesschipotle.com/bourbon-chocolate-chip-pecan-pie/
Healing Tomato says
September 28, 2015 at 9:31 pmThere is nothing quite like a good classic pecan pie, especially now that the holiday season is almost here. Love your recipe.
Marye Audet says
September 29, 2015 at 10:43 amTotally agree!
Erin says
September 28, 2015 at 8:27 pmI can’t believe that it is pecan pie season again! This is a good reminder for all the yumminess that awaits us. 😉
Marye Audet says
September 29, 2015 at 10:43 amAt my house it’s pecan pie season all year.
Dorothy at Shockingly Delicious says
September 28, 2015 at 2:12 pmI do as you do…a mix of finely and coarsely chopped pecans, along with the half pecans for pretty. Your pie looks DELISH!
Marye Audet says
September 29, 2015 at 10:42 amI love the way it distributes the pecans so evenly! Thanks
Florian @ContentednessCooking says
September 28, 2015 at 10:38 amThis is so comforting and perfect for fall! Pecans are awesome!
Marye Audet says
September 28, 2015 at 11:59 amThanks! I agree!
Katie @ Recipe for Perfection says
September 28, 2015 at 8:37 amI used to worry about corn syrup, until I found out that the stuff you buy in the store is not HFCS. Now I’m wondering- is there something else to worry about (other than that it’s very sugary)?
Marye Audet says
September 28, 2015 at 11:58 amCorn is usually heavy on the GMO scale. Organic corn syrup wouldn’t be. If GMOs aren’t an issue for you then it’s no big.
Catherine says
September 28, 2015 at 6:52 amDear Marye, your pecan pie looks marvelous. I love the thick, sweetness…classic is always the best. xo, Catherine
Marye Audet says
September 28, 2015 at 11:57 amThanks Catherine!
Christie says
September 28, 2015 at 6:48 amMy Mom uses a mix of light and dark corn syrup in hers. A little more light than dark. I’ve come to like pecan pie, and the goo is definitely my favorite part.
Marye Audet says
September 28, 2015 at 11:57 amI do that sometimes, too. 🙂 Yep.. definitely a goo fan here!
Priscilla says
November 20, 2011 at 8:46 amDiana,
Try half dark molasses and half light molasses. This makes it not too sweet, a good balance…
Ali @ Home & Plate says
September 28, 2015 at 7:35 amThis pecan pie would be perfect on any holiday table. Everyone in my family loves a pecan pie and if you can get the pecans fresh, all the better.
Marye Audet says
September 28, 2015 at 11:58 amIt’s usually on ours, holiday or not! I agree about the pecans.. too many people get old ones without realizing it!
Diana Hayes says
January 10, 2011 at 6:54 pmI like pecan pie, but not so much the goo. I’d really like the topping, and the crust but not so much in the middle.
maryeaudet says
January 11, 2011 at 9:07 amDiana,
the one I did a few days ago without the corn syrup was pretty goo free. If you add more pecans (chopped) and bake a bit longer you get less goo.