Old-fashioned pecan pie is a classic southern recipe that is a must-make for your Thanksgiving dinner.
Plain and simple, there's no corn syrup in this old-fashioned dessert.
Put this easy dessert recipe together in just 10 minutes. Then, it's ready to eat in just 40 minutes. Seriously, this is my kind of fast food!
I sometimes joke that I have homemade pies running through my veins. Blame it on my Amish-Mennonite heritage. Or more likely my sweet tooth that is the size of a saber-tooth tiger.
I love homemade desserts and this family favorite is at the top of that list.
About this recipe
This old-fashioned pecan pie has been in my family for decades. What's more, I'm honored to say I personally knew the lady who is credited for this southern classic. Betty Brisco was the wife of my dad's best friend and her memory will always be a part of every bite of this tasty dessert.
What you're going to love about this is how simple it is to make. And how wonderful it tastes. Read on and I'll show you how to make this easy homemade pecan pie without corn syrup!
About the ingredients
Other than a pastry crust, all you need is a few basic pantry ingredients plus a cup of pecans. Easy as pie.
For the Crust - Take the easy way route and buy a store-bought one to save both time and effort. Or, if you're a purist and want to get your inner Amish, learn how to make a pie crust from scratch with our easy method.
Use Light Brown Sugar - Use light brown sugar in this recipe. Its mellow tones helps to keep the focus on the pecans.
For the Pecans - Use pecans that are shelled and halved. You can add raw pecans to the recipe but you'll get a warm flavor boost if you lightly toast them first!
- How to toast pecans in the oven: Toss the nuts in a tablespoon of olive oil and arrange them on a baking sheet in a single layer. Place in a preheated oven of 350° for about 7 to 10 minutes. Be careful not to over-toast. (I've done that a few times!)
- How to toast pecans on the stovetop: Coat the pecans with about a tablespoon of olive oil and then heat in a skillet over a medium-high setting for about 3 minutes. Be sure to stir them well.
If you want smaller chunks of pecan, just break them up before adding to the recipe. This will also make it easier to slice.
Pro Kitchen Tips:
- Toast a bunch of pecans and store the leftovers in an air-tight container. They'll last for a week or two and you can add these flavor-enhanced nuts to other holiday desserts!
- When baking with eggs, allow them to come to room temperature first. This will make the recipe bake more evenly. Here's a great tip on how to bring eggs to room temperature quickly.
How to make it
(Get the full recipe at the end of this post.)
- Combine the sugars and flour and salt in a mixing bowl.
- Mix the eggs, butter, vanilla, and milk in a separate bowl.
- Combine the egg mixture with the dry ingredients.
- Fold in the pecans and pour the mixture into an unbaked pie shell.
At this point, you can bake the pie, or add some pastry cut-outs to the top for extra decorations.
To do this, just roll out some pastry crust and use these pastry leaves cut-outs. These add an extra element to this homemade pie!
Common questions about this recipe
This is done when it starts to show signs of being solid in the center. The internal temperature should be 200° F or 93° C on an instant-read thermometer.
In two words: Ice. Cream. Or, vanilla ice cream to be more precise!
This is a great dessert to bake ahead of time. If you're wondering how to freeze it, just follow these easy steps!
- Bake as directed and allow to cool completely.
- Wrap the pie tightly with plastic wrap or foil.
- Place in a zip-lock bag or air-tight container and freeze for up to 3 months.
- When you are ready to serve it, allow it to thaw overnight and come to room temperature. Slice and enjoy!
Mini pecan pie recipe
If you have some mini-chefs in your family, this is a great way to get your kid in the kitchen. Just ask our boys!
What you need to make mini pecan pies:
- A muffin top pan
- A wide-lipped bowl
- Roll out the pie pastry and use a wide-mouth bowl to cut the forms. A 4-inch diameter works great for this. Place the mini-pie crusts into the openings of a muffin-top pan.
- Mix the ingredients as directed and pour into the mini-pie shells.
- Bake as directed.
- Cool and enjoy!
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Homemade Pecan Pie without Corn Syrup
- Preheat oven to 375 degrees.
- In large mixing bowl, combine sugars, flour, and salt. Stir until thoroughly combined.
- In separate bowl, stir and combine butter, vanilla, milk, and eggs.
- Add egg mixture to sugar mixture and stir until blended together.
- Fold in pecans.
- Pour into unbaked pie shell and bake 40-50 minutes until browned and center is set.
- Storage instructions: This pecan pie will stay good for five days, in an air-tight container. Or, freeze it for up to 3 months. Wrap and seal it with plastic wrap, then store it in your freezer.
- Used chopped pecans to make it easier to slice, if desired.
- Use light brown sugar for this recipe.