Traditional Pecan Pie

Is Pecan Pie a Southern Thing?

If you’ve ever traveled through the state of Georgia, you’ve seen lots of pecan trees. And you can find pecans at almost every rest stop and gas station. Texans usually claim credit for the invention of this pie, but now you’ll find it everywhere (even in Canada), especially during the holiday season.

How to Make a Traditional Pecan Pie

1. Line the bottom of a 9-inch pie plate with the pie crust. Trim the edges, leaving a ½-inch overhang. Fold the overhang under and lightly press against the rim of the pie plate, then crimp decoratively.
2. Chill – Lightly prick the bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze for 10 minutes).
3. Heat a large skillet to medium heat and add the butter, granulated sugar, and brown sugar. Quickly stir to combine the butter and sugar. (Photos 1-2)
4. Corn Syrup – Next, whisk in the corn syrup and salt.
5. Add Eggs – Put the eggs in a medium bowl and lightly beat, being careful not to overdo it.
6. Combine – Then whisk in the corn syrup mixture.
7. Filling – Place pecans at the bottom of the pie pan on top of the crust and pour the filling mixture evenly over them. (Photos 3-5)
8. Bake on a baking sheet for about 50 minutes to an hour. To prevent the edges from browning too soon, cover the crust with foil or a pie crust shield for about 30 minutes.
9. Decorate – When you remove the foil or crust shield, you can add the decorative pecans on top, if you choose to.
10. Continue Baking – Put the pie back in the oven after decorating and continue baking for the remainder of the time or until the pie is set.
11. Cool – Remove the pie from the oven, and cool completely before serving. It will take about 3-4 hours.
12. Serve pecan pie warm, or at room temperature, with whipped cream or vanilla ice cream.

Tips and Tricks

• Toasting the pecans before adding them to your pie brings out a nuttier flavor.
• Not sure if your pie is cooked through because of the decorative pecans on top? Give it a light shake when you think it’s close to finished, and if it jiggles just a little in the center (like Jell-O) and the edges are stable and set, then it’s done. The crust should be a deep golden color, and the nuts and custard should be a medium-dark brown.
• It’s fine to serve this pie warm if you’d like, but let it cool for at least two hours so it firms up for cleaner cutting!

Make-Ahead Instructions

You can easily make this pie a day or two in advance if you keep it in the fridge. It will last for 3-4 days. Or you can freeze it wrapped well in plastic wrap and foil for 2-3 months. Thaw it in the fridge the night before you plan to serve it up.

What Goes With Pecan Pie

Pecan pie is an ideal dessert after a big savory family meal, which is probably why it’s so popular. I love it to finish off a smoked spatchcock turkey with roasted potatoes and carrots and green bean casserole. This pie also goes amazingly with a hot chai tea latte.

More Satisfying Pecan Pie Recipes to Try

• Pecan Pie Cheesecake
• Southern Pecan Pie
• Bourbon Pecan Pie
• Chocolate Pecan Pie

By Imma

Watch How to Make It

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This blog post was originally published in November 2018 and has been updated with additional tips, new photos, and a video.