on Nov 03, 2024 86 Comments Our homemade pecan pie is a rich, deliciously sweet family recipe that is always a favorite dessert on our table. It’s super easy and can be made in one bowl; you don’t have to pre-bake the pie crust, and you can even make it ahead of time or freeze it! We love it for family suppers and it is a must on my Thanksgiving dessert table, alongside my sweet potato pie, apple pie, and coconut cream pie!
Southern Pecan Pie Recipe
This homemade pecan pie recipe comes from family recipes passed down from my husband’s grandmother and my own grandmother. It is so quick and easy that my grandmother let me help her make it when I was young. Even though it’s very simple to make and can be mixed together in a single bowl, it’s incredibly decadent and delicious. I think once you try it, you’ll see why it is a must-make dessert recipe in my family.
Why You’ll Love This Recipe
Flavor and Texture. Nutty pecans in a rich, buttery, caramel-like pie filling sit inside a perfect, flaky homemade pie crust. Yum! Simple Ingredients. With only seven ingredients in this pie filling, which include salt, maple syrup, and vanilla extract, it’s easy to enjoy the pie’s simple, buttery, nutty goodness. Easy recipe. This recipe comes together quickly and easily. Stir the pecan pie filling together in one mixing bowl, pour into the pie crust, and bake.
What is Pecan Pie?
Pecan Pie is classic old-fashioned Southern baking at its best. It is made with simple ingredients, including pecans, butter, sugar, and eggs, that bake into the most delicious, sweet, salty, buttery dessert! This easy recipe is a great pie recipe for beginning bakers as well as the most skilled cooks! This scrumptious homemade pecan pie is easy to make in one bowl with simple ingredients: You will also need an unbaked pie crust. I use my homemade pie crust for the amazing flavor and flaky texture, but you can also use a store-bought pie crust if needed.
Granulated Sugar – I use a bit less sugar than the original recipe has, but with the syrup, the pie filling is sweet enough. Eggs – I use large eggs that I have allowed to reach room temperature for about 30 minutes. The room-temperature eggs blend more smoothly into the other ingredients in the pie filling. The eggs help hold the filling together and give it structure. Maple Syrup or Light Corn Syrup – You can use either one. The corn syrup is more neutral in flavor. Maple syrup gives the pie a distinct maple flavor that I find delicious. Our grandmothers’ recipes used corn syrup, but I love the flavor that all-natural maple syrup gives to this pie. Melted Butter – Get butter to just-melted, not boiling, so it won’t affect the eggs in the mixture. Vanilla extract – I use my homemade vanilla extract, but you can also use another pure vanilla extract if you wish. Salt – The bit of salt enhances the sweetness and the flavor of the pecans. Pecans – Use pecan halves or pieces based on what is available and your preference. I do not toast them prior to baking the pie.
How to Make Pecan Pie
Mix pecan pie filling ingredients. In one large mixing bowl, whisk together the granulated sugar and eggs. Then, mix in the melted butter, vanilla, salt, and syrup (corn or maple). Then, stir in the pecans.
Pour filling into pie crust. After stirring the pecans into the pie filling mixture, pour the filling into the unbaked pie crust. (Again, I highly recommend my homemade pie crust.)
Bake. Place in the preheated oven and bake until the pie is set, about 45 minutes to 1 hour. During the last few minutes of baking time, especially if you notice the edges of the pie crust browning too quickly, lightly place a piece of foil over the top of the pie. Remove from the oven once done, set on a cooling rack, and allow to cool completely. *See notes on How to Tell if Pecan Pie Is Done.
Serve and enjoy. Once the pie has completely cooled, cut the pie into slices. Serve with vanilla ice cream, whipped cream, or plain. It is delicious any way that you serve it!
Does Pecan Pie Need to Be Refrigerated?
Yes. According to the USDA, the pie needs to be refrigerated for food safety because of the eggs in the recipe. Do not leave it out for over 2 hours without refrigerating it. Make sure the pie is completely cool before you cover it and place it in the refrigerator. To freeze. Prepare the pecan pie and allow it to cool completely. Wrap the pie plate entirely in foil, wrapping it around the top and bottom of the pie. Then, place the wrapped pie into a freezer-safe zip-top bag and store it in the freezer for up to 3 months. To serve. Thaw the pie in the refrigerator overnight, then slice and serve as normal. It’s delicious cold from the fridge, but you can reheat it. You may also enjoy our Pecan Pie Bars or Pecan Chewies if you love pecans as my family does! Delicious!
More Favorite Southern Desserts
Southern Caramel Cake Easy Peach Cobbler Chocolate Chess Pie Southern Banana Pudding Pumpkin Pie Cream Cheese Pound Cake
Here’s my family’s easy Pecan Pie Recipe. It indeed makes the BEST Pecan Pie! I sure hope you love it as much as we do! Enjoy!Robyn xo
