{Old-Fashioned} Classic Pecan Pie Recipe

{Old-Fashioned} Classic Pecan Pie Recipe

There are so many variations of the Classic Pecan Pie. This is the one I grew up with. And, it’s one I look forward to once a year. A delicious classic custard pie with corn syrup and eggs at the center, and a tender baked pecan topping. It’s simple to make and always a big hit.

classic pecan pie


Classic Pecan Pie

How do I know when the pecan pie is done?

The center of the pie should be jiggly when you give it a little shake, but firm. There should not be any liquid

When you cut into a warm pie, recently cooled off from the oven, the very center will be solid, but might not be as firm as the outer portion of the pie

Can I insert a knife to check for doneness?

Yes, but expect some of the filling to be on the knife when you pull it out of the pie. There should not be anything dripping from the knife, but some filling might stick to it

Can I cut into the pecan pie while it is still warm?

Yes! I love a warm pecan pie. Just be aware that the center might not be as firm as the outer section of the pie’s custard filling

How do I store a pecan pie?

Pecan pies can cool off on the counter for a couple of hours, but then should be covered loosely and refrigerated

classic pecan pie

Tips and Tricks:

  • Use large eggs. I made this pie with my sister’s fresh eggs that were not large and it did not turn out well

 

classic pecan pie

More Pie Recipes

Apple Pie Cheesecake 

Classic Pumpkin Pie 

Classic Cherry Pie 

classic pecan pie

Here’s the handy dandy printable for ya:

Print

Homemade Pecan Pie

My mom’s old recipe for pecan pie

  • Author: Melissa
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Ingredients

Scale
  • 4 large eggs beaten well
  • 1/2 cup of granulated sugar
  • 1/4 tsp. salt
  • 1 cup of light corn syrup
  • 1/4 cup of melted butter
  • 1 tsp. of vanilla
  • 1&1/4 cups of pecan halves
  • A 9-inch pie crust

Instructions

  1. Preheat the oven to 350 degrees
  2. Mix everything together and pour into your pre-made pie shell set into a pie pan
  3. Bake for 50 minutes
  4. The pie will be puffed up, a bit. It will settle down when it cools
  5. Cool completely as the center will still need to be completely set during this process

Notes

Here’s a recipe for a homemade no-roll pie crust that you might like to use:

No Roll Milk Pie Crust 

How do I know when the pecan pie is done?

  • The center of the pie should be jiggly when you give it a little shake, but firm. There should not be any liquid
  • When you cut into a warm pie, recently cooled off from the oven, the very center will be solid, but might not be as firm as the outer portion of the pie

Can I insert a knife to check for doneness?

Yes, but expect some of the filling to be on the knife when you pull it out of the pie. There should not be anything dripping from the knife, but some filling might stick to it

Can I cut into the pecan pie while it is still warm?

Yes! I love a warm pecan pie. Just be aware that the center might not be as firm as the outer section of the pie’s custard filling

How do I store a pecan pie?

Pecan pies can cool off on the counter for a couple of hours, but then should be covered loosely and refrigerated

 

 

 

Melissa – KidFriendlyThingsToDo.Com

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