Old-fashioned pecan pie is a classic southern recipe that is a must-make for your Thanksgiving dinner. Put this homemade dessert together in just 10 minutes and it is ready to eat in under an hour! How’s that for 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! Seriously, this is a must-try!
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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📖 Recipe
Homemade Pecan Pie
Ingredients
- 1 pie crust pre-made or our recipe – see link below
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tablespoon flour
- pinch of salt
- ½ cup 1 stick butter, melted
- 1 teaspoon vanilla
- 2 tablespoons milk
- 2 eggs beaten
- 1 cup pecans
Instructions
- 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.
Notes
- 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.
John says
I made this pie for my girlfriend and it was a big hit thanks
Dan from Platter Talk says
John, what a lucky girlfriend! We’re delighted to hear that you tried this pecan pie and enjoyed it; thanks for the great feedback!
Natalie says
Simple, flavorful and so perfect for upcoming holidays. I can’t imagine holiday table without pecan pie. I love these mini versions. They look delicious!
Swathi says
I love good pecan pie, dare to make it as afraid of the filling mixture failure. But your recipe sound really easy to put together. I am going to give it try for sure.
Karyl Henry says
I’m not normally a fan of pecans, but I do love pecan pie! I really like that you made these as both a full size and minis…with the minis, you can eat more and not feel as guilty 🙂
Tammy says
Honestly, pecan pie is the best Thanksgiving dessert. I feel like it just doesn’t get as much attention as pumpkin pie but it’s always been one of my favorites! Yours looks wonderful. Happy Thanksgiving 🙂
April says
This looks like a perfect recipe for a family! Not only it looks delicious but it must be so much fun! Definitely on the list to try.
Veena Azmanov says
For me, Thanksgiving isn’t’ complete without a pecan pie. I mean there has to be pecan pie in our home. Love how simple and easy this is. Sounds yum.
Catalina says
It’s so beautiful when beside a recipe there is a story, a family story with a lot of memories. I think that all of us has a recipe like that!
Marisa Franca says
Food and memories really go hand in hand. Whether it’s the taste or the people we’re with or who inspired the recipe — it all gets down to the food and memories. The idea that you can share the special memories with your family is terrific. So tradition is born and I bet these adorable pecan pies will be served for generations to come.
Cheese Curd In Paradise says
This is a different method to making pecan pie than what I normally eat, and it sounds really tasty. I will have to give yours a try!
Denay DeGuzman says
What a delicious pecan pie! Mmmm…Perfect for Thanksgiving and Christmas.
Pavani says
What a lovely post. Food sure stirs up so many fond memories of family members and friends. They definitely live forever through these family recipes.
Thank you for sharing this easy to make and delicious pecan pies with all of us.
Gloria says
I would take this recipe and make it into tarts….just so I would be tempted not to eat the whole pie LOL. I know just the person to make this for….not including me. Sounds and looks delicious.
Claudia Lamascolo says
WEll, this was just in time since I know everyone loves this pie and have no idea how its made. I need to bring this to my sons for Thanksgiving. Will be trying this this week! thanks
Mahy Elamin says
Your pecan pie looks insanely good! This is a really unique recipe especially if you use it for decades. This sounds like something I need to try. I really like
Melissa says
This sounds lovely, pecan pie is one of my all time favourites! I really liked the idea of rolling out the dough for some mini pies too, that way you can have a small sampling of the different pies that always seem to be around the Holiday table <3
Debi at Life Currents says
Your pecan pie looks great! I make a pecan pie every year because it’s my mom’s favorite. I think I might have to try yours this year and see if she likes it better! Thanks for the recipe
Susie Gall says
This is my favorite Platter Talk post. Thank you for sharing the poignant story of friendship and love between life-long friends and thank you for sharing this amazing recipe. This pie looks like an award winner.
Mary Bostow says
I just adore the way you tell a story, it was priceless and so are your 2 baby boys! The pie looks delicious!
Michelle @ A Dish of Daily Life says
What a beautiful pie! I loved the story behind your recipe as well. So many of our family recipes have memories behind them that make our bonds to the recipe even stronger. Thank you for sharing it with us at Foodie Fridays!
Dan from Platter Talk says
Thanks, Michelle. Memories of all these people always make me smile and this pie will always carry their stories!
Nicky says
My husband loves a good pecan pie. I won’t use corn syrup so I haven’t made one in quite awhile. He’ll be thrilled when I tell him that I have a new recipe to try. Thanks so much for this recipe without corn syrup. I found your recipe at the Foodie Friday party. I’d love for you to come and share it with us at the Let’s Get Real Link Party, http://www.littlefamilyadventure.com
Dan from Platter Talk says
Thanks, Nicky. This one is a favorite of everyone!
Samantha says
I love mini-pies! These are so cute and would make awesome gifts for the neighbors for Thanksgiving!! Pinned this!
smalltowngirl says
Pinned! This looks outstanding. I love how many different ways you made this! Super cool!
bestfood says
thanks
Dan from Platter Talk says
Thanks for stopping by Platter Talk!
Monu Teena says
just one it so so beautiful
Dan from Platter Talk says
Thank you!
Pamela @ Brooklyn Farm Girl says
Great family recipe that made me smile with the delicious pictures and quality of your recipe!
Dan from Platter Talk says
Pamela,
Thanks. This one always makes me smile too!
Kitchen Riffs says
Loads of food holds memories, doesn’t it? Thanks for sharing the story behind this pie. The pie itself is quite good – looks amazing, BTW! – but I like it better knowing the story. Thanks.
Dan from Platter Talk says
Thanks so much!
Abbe@This is How I Cook says
It is a gorgeous pie and one that will always taste good because of all the memories it conjures up. I love that there is no corn syrup! Can’t wait to try it, but i doubt it will be as pretty as yours!
Dan from Platter Talk says
Abbe,
Thanks for the comments and I can’t wait to hear how your rendition of this recipe turns out!!
Melissa says
I just keep coming back to look at it, Dan. [BTW, I have a Chocolate Pecan Pie cooling on my counter, not kidding!!] I remember you shared with me that you had spent some time in the South, It must have rubbed off on you. ☺ Beautiful post, truly!
Melissa says
Dan that’s a beautiful pie! Pinning and tweeting. ☺
Dan from Platter Talk says
Melissa,
I had you in mind with this post, actually. I’m not from the south, but this pie recipe came from a lady from Tennessee. I can’t tell you how wonderful it is to taste, or how much I appreciate you stopping by and taking the time to comment. Thank you so much, and happy Thanksgiving!
Joanne says
Any pie recipe that survives the test of time is a winner! Plus I love all the history and memories associated with this.
Dan from Platter Talk says
Joanne,
You’re right! Nothing like the test of time. Thanks for the comments, sure hope you have a nice weekend!!
ashley - baker by nature says
You have such cute little helpers! And now I’m craving a slice of pecan pie. BADLY!!!
Dan from Platter Talk says
Ashley,
They definitely are good helpers!!! Have a great weekend!!
Marie Matter says
Thanks for sharing your family recipe – those are always the best! Beautiful pie, Dan!
Dan from Platter Talk says
Marie,
Thanks for the great comments, I hope you have a very nice weekend!!
Anna and Liz Recipes says
How wonderful and beautiful pecan pie! We love the little tartlets too! We have to tell you a secret, we never ever made a pecan pie before, but we would LOVE to try your families recipe first … before anyone else’s, Promise! Thanks for sharing! And, we are so sorry for the loss of you mom. Big hugs to you Dan and your family. xxoo
Dan from Platter Talk says
Anna and LIz,
Thanks for stopping by and taking the time to leave your wonderful comments. I think you will love this pie, it’s filled with love and smiles 🙂 Have a great weekend!!
Stacy | Wicked Good Kitchen says
Dan, I just love this post! A wonderful story, and recipe, to pass down in the family. This pecan pie certainly does have a unique appearance. At first glance, what I think makes this pie different than other pecan pies is that Betty Briscoe calls for a little bit of flour and milk in her recipe. This is why you get a golden brown batter on the top when it rises to the surface during baking. This is what makes it possible for those beautiful pastry leaves to sit to prettily on top. I can’t wait to make this version of Pecan Pie, the Briscoe version! Thanks for sharing and have a wonderful pre-Thanksgiving weekend! P.S. Your boys are adorable! They are very lucky to have a Dad like you to bake with them, teach them and share stories. 🙂
Dan from Platter Talk says
Stacy,
I love how I learn about food from you even when you leave comments on other bloggers’ posts! You are simply the best. Thanks for the visit and as always, for your wonderful insight. Hope you have a great weekend!!
Shashi Charles says
Isn’t it funny how food with an endearing story behind it tastes so so good?
Love that you are able to carry on this pie – and share it with your awesome helpers! Andy & Betty Briscoe will live forever through you and your boys and these pies…and all the others who try this recipe! What an amazing legacy to pass on!
Dan, this pecan pie looks so good, the only kind I have tried (and not been too crazy about) are the ones with an almost jelly like consistency – but these don’t look like those – these look like pie I could be crazy about!
Happy Friday – and thanks for sharing this!
Dan from Platter Talk says
Shashi,
Thanks for the comments. This is really the best pecan pie ever, and more important for me, it always makes me smile. Have a great weekend!!