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Old-Fashioned Pecan Pie (My Family’s 100-Year-Old Recipe) First Image

Pecan Pie

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  • Author: Your Name
  • Total Time: 85 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

Classic homemade pecan pie with a rich, caramel-like filling and topped with pecans.

Ingredients

Scale
  • ¾ cup sugar
  • 1 cup Karo dark corn syrup (dark is essential for the classic flavor)
  • 3 eggs (slightly beaten and at room temperature)
  • 4 tablespoons salted butter
  • 1 teaspoon vanilla
  • 1 cup pecan meats (coarsely chopped)
  • A handful of whole pecan halves for decorating (optional)
  • 1 deep-dish 9-inch pie crust (I use the frozen Pillsbury deep-dish crust)

Instructions

  1. Preheat your oven to 350°F.
  2. Place your oven rack on the second-to-lowest position so the bottom crust cooks fully and doesn’t turn soggy.
  3. Use a deep-dish pie crust. The frozen Pillsbury deep-dish works perfectly and comes in its own tin.
  4. Add sugar and dark Karo syrup to a medium saucepan.
  5. Stir them just enough to combine with a spoon or spatula.
  6. As it heats, give it a light stir here and there — just enough to keep it blended.
  7. Once it reaches a boil, give it one or two quick stirs, then let it boil on its own for exactly 2 minutes. No stirring during the 2-minute boil.
  8. Take the pot off the burner and place it on a safe surface (a cutting board with a towel works).
  9. Have the rest of your ingredients ready — this part goes fast.
  10. Add the slightly beaten, room-temperature eggs VERY slowly, a little at a time.
  11. Stir vigorously the entire time using a spoon or spatula (NOT a whisk — whisking adds too much air).
  12. Keep mixing quickly and continuously while adding the eggs. You may see tiny flecks of egg — that’s totally normal and won’t affect the pie.
  13. Once the eggs are fully incorporated, add butter and vanilla. Mix until smooth and combined.
  14. Add the chopped pecans and stir until the filling is glossy and unified.
  15. Pour the filling into the deep-dish pie crust.
  16. Optional: Place 4–5 pecan halves in the center and arrange whole pecan halves around the edges.
  17. Bake at 350°F on the second-to-lowest oven rack for 60–70 minutes total.
  18. At the 30-minute mark, carefully remove the pie and loosely tent the top with foil to prevent over-browning.
  19. Return the pie to the oven and continue baking.
  20. The center should reach 200°F internal temperature and be set around the edges with a gentle jiggle in the middle. This is the exact perfect doneness for pecan pie.

Notes

  • Keep an eye on the pie towards the end of baking to prevent over-browning.
  • If desired, serve with whipped cream or vanilla ice cream.
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 30g
  • Sodium: 200mg
  • Fat: 24g
  • Saturated Fat: 8g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 100mg

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Find it online: https://dishorbit.com/old-fashioned-pecan-pie-3/