My mom has been making the best pecan pie recipe for years! This buttery and rich pie is hands-down my favorite! Plan to make more than one because it will go in a flash! Jump to Recipe Print Recipe
Because the Pecan tree is the Texas state tree, Pecan Pie is naturally one of the favorites by locals and for me it takes top priority during the holidays.
This pecan pie recipe originates with my grandmother who got it off of the back of the Karo Syrup bottle. Over the years it has been tweaked and perfected by my mom to make it outstanding. Once you take your first bite, you’ll know why it’s my all-time favorite.
Why is this The Best Pecan Pie Recipe?
Simplicity is the first reason this pie is so great. With just 8 ingredients you’ll have the most delicious pie to serve.
Light corn syrup is used so that additional flavors don’t disguise the star of the show – the pecan!
Brown sugar replaces the traditional white sugar for a deeper flavor and the amount of sugar is slightly decreased so that the sweetness doesn’t overpower the nuttiness of the pie.
A little salt is added to balance the sweetness.
Butter is increased to give this recipe a rich, velvety texture.
Pecans are increased, because…Pecans!
Tips for The Best Pecan Pie:
For the BEST homemade pie crust, use my Buttery Flaky Pie Crust recipe.
When mixing the filling, make sure that you don’t over whip. Over beating the filling will cause it to become foamy and will make the filling look cloudy.
Keep an eye on the crust as it bakes. Typically it will need to be covered within about 20 minutes of baking.
You can make pecan pie ahead of time and freeze them easily. Bake the pies as directly and cool them completely. Wrap them in several layers of plastic wrap and then place them into a zip-top bag or sealable container and freeze them up to three months. Thaw them in the refrigerator overnight and then place them on the counter at room temperature for a few hours before serving.
Refrigerated pie dough can be used in place of homemade. I love easy shortcuts like this especially during the rush of holiday baking!
Need More Delicious Dessert Recipes? Here are more reader favorites!
Buttery Flaky Pie Crust
Czech Apple Strudel
Mom’s Carrot Cake
Sticky Toffee Pudding
Apple Dumplings
Have you made any of my recipes? Post it on Instagram and tag @jennifercooks123 and #jennifercooks!
The Best Pecan Pie Recipe
Print Recipe
My mom has been making the best pecan pie recipe for years! This buttery and rich pie is hands-down my favorite! Plan to make more than one because it will go in a flash!
Ingredients
1cuplight corn syrup
3eggsbeaten
½cuppacked brown sugar
¾stick buttermelted
1teaspoonvanilla extract
¼teaspoonsalt
1 ½cuppecanscoarsely chopped
1 9-inchpie crustunbaked
Instructions
Preheat the oven to 350 degrees.
Prepare the piecrust.
Roll pie dough out into a circle 12-inches in diameter.
Carefully place the dough into a 9-inch pie plate.
Press the dough firmly to the pie plate with your fingers, making sure it is smooth.
Crimp edges for a decorative crust.
Place the prepared pie crust and pan into the refrigerator while you are preparing the rest.
Combine the first 7 ingredients into a large mixing bowl.
Whisk to combine well, but do not whip.
Pour into piecrust and bake at 350 degrees for 35-45 minutes or until middle is set.
When crust gets to desired color (usually after about 20 minutes), cover edges with foil or pie shields until pie is done. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly.
Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
Slice and serve slightly warm or at room temperature.
Cover and store leftover pie at room temperature for up to 2 days or in the refrigerator for up to 5 days.
I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it.Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.
Not only is it chock-full of approachable, family-friendly recipes, the book is also packed with priceless nuggets of kitchen wisdom from Queen Gaines herself. One such gem is her surprising twist on classic pecan pie. The recipe itself is pretty basic, spare one unexpected ingredient: ancho chile powder.
Additional tips for preventing a pecan pie that is too runny include: toasting the pecans, properly folding the pecans into the filling, and baking a cold pie.
And on that note…by pricking the crust all over with a fork, not only do you prevent it from puffing up into unsightly deformities, you also allow tiny holes for some of the filling to seep underneath which — hear me out! — transforms the crust into this buttery toffee-like deliciousness. Third, the toasted pecans.
Karo syrup is safe to eat for an indefinite period of time whether it has been opened or not opened. However, for best results we recommend using before the "Best by" date stamped on the container. Bottles may be refrigerated after opening, however, the syrup will be thicker and slower to pour.
Rushion McDonald on Instagram: "Enjoy your Labor Day weekend. I used Patti LaBelle's pecan pie recipe from her cookbook. Patti's one of my favorite people."
In 1922, Mrs. Hazelle Field was baking pecan pies in her kitchen for the restaurant her husband owned in Downtown Pauls Valley, Oklahoma. Today, her pure, natural and sweet recipe is still used to make 3 million pies a year (that's 20,000 pies a day!).
Buy your favorite Mrs. Smith's Pies online with Instacart. Order Mrs.Smith's Pecan Pie, Apple Pie, Pumpkin Pie, and more from local and national retailers near you and enjoy on-demand, contactless delivery or pickup within 2 hours.
Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.
Pecan pies can stay on the counter for up to two hours before they need to be refrigerated, according to the FDA. After two hours at room temperature, your food is at risk for harmful bacteria growth. The FDA recommends you store foods at or below 40 degrees F (4 degrees C).
If your pecan pie turns out runny after baking, put it back in the oven and bake for another 10-15 minutes. Cover the top with aluminum foil if it's already browned to prevent over-browning. You can also refrigerate it which will help set the filling.
Overfilling the pie: If the pie is overfilled, the filling may not have enough room to expand and can cause the pie to sink. Not allowing the pie to cool completely: If the pie is sliced while it is still warm, the filling may not have set properly and can cause the pie to sink.
Brush the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding the filling. As the pie bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.
Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.
All you need to do is add 1/4 cup of molasses to 3/4 cup of your light syrup. This helps the syrup keep the same consistency and gives it that robust flavor of dark syrup. No molasses? You could also dissolve brown sugar in water on the stovetop until it forms a syrup.
You may also know that the syrup color changes as the sugaring season progresses: Lighter syrup is usually made when the sap first begins to flow; darker syrup shows up later. Darker syrup has a stronger flavor than the lighter syrup, but the quality and sugar content is the same.
Corn syrup is readily available in the U.S. Look for it in the baking aisle or pancake mix and syrup aisle of your grocery store. Corn syrup is often available in Light and Dark and refers to the color of the syrup. For candy making, light corn syrup should be used.
In many cases, today's dark corn syrup has a different chemical structure. The current chemical structure doesn't draw fluids into the intestine to soften stool. Because of this, dark corn syrup may not be effective in relieving constipation. It isn't known whether light corn syrup may be helpful.
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