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    Grits and Pinecones » Recipes » Desserts

    Old-Fashioned Southern Pecan Pie

    November 12, 2021 by Sharon Rigsby, Updated November 5, 2022 13 Comments

    Jump to Recipe Print Recipe
    Pinterest pin showing a slice of pecan pie topped with whipped cream.

    One bite of my Old-Fashioned Southern Pecan Pie made without corn syrup, and your taste buds will be swooning with its crunchy nuts and sweet, caramel custard goodness.

    Classic and simple, it’s a holiday tradition, and it’s also one of the easiest homemade pecan custard pies you will ever make!

    A slice of pecan pie topped with whipped cream.

    In the South, there are as many recipes for pecan pie as there are pecan trees. Every family has a favorite, and this is ours. This is a wonderfully rich, old-fashioned pecan custard pie that is full of buttery pecans and isn’t cloyingly sweet.

    This timeless recipe is courtesy of my sweet mother-in-law, Dot Rigsby. Dot made this delicious pecan pie for many years, and it is a long-time favorite of our family and friends.

    Dot had two secrets: she didn’t include light or dark corn syrup in her recipe, and she used roasted pecans.

    As a result, this make-ahead, classic, no corn syrup pecan pie is chock-full of crunchy, buttery pecan nuts, and the decadent caramel custard filling is out-of-this-world delicious!

    Jump to:
    • Ingredient notes:
    • Here’s how to make it:
    • Frequently asked questions:
    • Sharon’s tips:
    • More Southern desserts with pecans:
    • 📋 Recipe:

    Ingredient notes:

    Ingredients for a pecan pie including a pie crust and pecans.
    • Pecans – are “love at first bite,” with their sweet, buttery flavor. These beloved southern nuts are a common ingredient in both sweet and savory recipes. Roasted Pecans, with a bit of butter and a sprinkle of salt, are also known as the “little black dress of appetizers.”
    • Butter – makes the pecan pie custard ultra-rich and flavorful. You can use salted or unsalted.
    • All-purpose flour – helps to thicken the custard.
    • Brown sugar – provides a uniquely sweet, irresistible caramel flavor to the custard.
    • Eggs – not only add richness to the custard, but they also help bind everything together.
    • Vanilla extract – enhances all of the other flavors in the custard and gives it a mild vanilla flavor. You can also substitute vanilla paste.
    • Salt – enhances all of the flavors of the other ingredients. If salted butter is used, you can omit it.
    • Milk – combines with the other ingredients to make a rich, creamy custard.
    • Pie crust – will also need one unbaked deep-dish frozen nine-inch shell or two unbaked regular frozen nine-inch shells.

    Here’s how to make it:

    1. Preheat the oven to 300 °F.
    2. Combine the melted butter, flour, brown sugar, eggs, vanilla, salt, and milk in a large bowl.
    Butter, brown sugar, and eggs in a glass bowl.
    1. Use a whisk and combine.
    Custard for a pecan pie with a whisk in a glass bowl.
    1. Pour the pecans into the shell and spread them out evenly.
    Chopped roasted pecans in a pie crust.
    1. Pour the filling evenly over the pecans. The pecans will rise to the top!
    Pecan pie with pecans and custard ready to bake.
    1. Place the pie on a rimmed baking sheet and bake for 60 minutes or until the pecan filling is set.
    2. Cool completely before serving. Optional: top with whipped cream, whipped topping, or vanilla or butter-pecan ice cream before serving.
    A slice of pecan pie topped with whipped cream and a fork.

    Frequently asked questions:

    How to buy pecans?

    When buying shelled pecans, look for plump nuts that are uniform in color and size. The best time to purchase pecans is in the fall when they have just been harvested.

    I usually buy about ten pounds of freshly harvested Georgia pecans and keep them in the freezer for use throughout the year. They can be used immediately and do not need to thaw first.

    How to store leftovers?

    Cover and store leftovers at room temperature for one to two days or in the refrigerator for four to five days.

    Can you make this pie ahead?

    You can make this southern-style dessert up to 48 hours ahead and store it at room temperature.

    Can I substitute bourbon for vanilla extract in this recipe?

    Why yes, you can! Many southern cooks use bourbon instead of vanilla extract in their desserts.

    Can you freeze this pie?

    Yes, to freeze pecan pie, follow the directions as written and bake. Allow it to cool completely, then wrap it tightly with plastic wrap and then foil. Place in a freezer-safe zip-top bag or airtight container and freeze for up to three months. Thaw overnight in the refrigerator and allow it to come to room temperature before serving.

    How many calories are in this recipe?

    A whole pecan pie, including a frozen deep dish crust made using this recipe, comes in at a total of 5,683 calories. One-eight of the dish or a slice of pecan pie is 710 calories.

    Keep in mind that this is a deep dish pie, and it contains more filling than a regular pie.

    Sharon’s tips:

    • To roast pecan halves, spread them out on a rimmed baking sheet and roast them in a 350 °F oven for eight to ten minutes. If you roast pecan pieces, it will not take as much time, so watch them carefully. Also, freshly harvested pecans will take a little longer to roast because they have a higher moisture content.
    • As written, this recipe makes one deep dish pie or two regular pies. If you use a deep-dish shell, you will have a small amount of custard left over. If you use two regular shells, divide the pecans evenly between the crusts and divide the custard evenly.
    • The number of servings and nutrition information shown is for one pie made in a deep-dish crust.
    • Always bake your pies on a rimmed baking sheet. It will make them much easier to remove from the oven, especially if you use purchased crusts in aluminum pans. It also keeps your oven clean in case your filling bubbles up and overflows.
    • A friend of mine who is a professional cook told me she always uses Publix’s frozen deep-dish crust for a frozen pie crust. However, for a rolled crust, she likes Trader Joe’s brand. I have followed both of her recommendations, and I agree.
    • To make a gluten-free pecan pie, substitute one-for-one gluten-free flour for the all-purpose flour in the filling, and purchase a frozen gluten-free crust instead of a regular crust.

    More Southern desserts with pecans:

    • Southern Pecan Praline Cake – Easy and Delicious
    • Georgia Cornbread Cake AKA Pecan Cake
    • Southern Pecan Praline Cheesecake Recipe
    • Pecan Pralines and Ice Cream

    If you like old-fashioned Southern-style desserts, you might also be interested in my Apple Dapple Cake with Caramel Glaze, Sweet Potato Pie, Old Fashioned Strawberry Pie, or Southern Peaches and Cream Pie. 

    Here is a link to all of my dessert recipes if you need more recipes or menu ideas.

    ★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones!

    📋 Recipe:

    A slice of pecan pie on a plate topped with whipped cream.

    Old-Fashioned Southern Pecan Pie

    Sharon Rigsby
    One bite of my Old-Fashioned Southern Pecan Pie made without corn syrup, and your taste buds will be swooning with crunchy, sweet, caramelly goodness. Classic and simple, it's a holiday tradition, and it's also one of the easiest homemade pecan custard pies you will ever make!
    4.73 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Dessert
    Cuisine American, Southern
    Servings 8 servings
    Calories 710 kcal

    Ingredients
      

    • 2 cups chopped pecans, roasted
    • 2 tablespoons all-purpose flour
    • 8 tablespoons unsalted butter, melted
    • 2 ⅓ cups brown sugar, packed
    • 4 large eggs beaten
    • 2 teaspoons vanilla extract
    • pinch of salt
    • 4 tablespoons whole milk
    • 1 frozen unbaked deep-dish 9-inch pie shell, thawed, or 2 frozen regular unbaked 9-inch pie shells
    • Optional: Whipped cream, whipped topping or vanilla ice cream for serving

    Instructions
     

    • Preheat the oven to 300 °F.
    • Combine the melted butter, flour, brown sugar, eggs, vanilla, salt, and milk in a large bowl and mix well.
    • Pour the pecans into the pie shell and spread out evenly.
    • Pour the custard mixture evenly over the pecans. Place on a rimmed baking sheet and bake for 60 minutes or until the filling is set.
    • Cool completely and serve.

    Notes

    • To roast pecan halves, spread them out on a rimmed baking sheet and roast them in a 350 °F oven for eight to ten minutes. If you roast pecan pieces, it will not take as much time, so watch them carefully. Also, freshly harvested pecans will take a little longer to roast because they have a higher moisture content.
    • As written, this recipe makes one deep dish pie or two regular pies. If you use a deep-dish shell, you will have a small amount of custard left over. If you use two regular shells, divide the pecans evenly between the crusts and divide the custard evenly.
    • The number of servings and nutrition information shown is for one pie made in a deep-dish crust.
    • Always bake your pies on a rimmed baking sheet. It will make them much easier to remove from the oven, especially if you use purchased crusts in aluminum pans. It also keeps your oven clean in case your filling bubbles up and overflows.
    • A friend of mine who is a professional cook told me she always uses Publix’s frozen deep-dish crust for a frozen pie crust. However, for a rolled crust, she likes Trader Joe’s brand. I have followed both of her recommendations, and I agree.
    • To make a gluten-free pecan pie, substitute one-for-one gluten-free flour for the all-purpose flour in the filling, and purchase a frozen gluten-free crust instead of a regular crust.
     

    Nutrition

    Calories: 710kcalCarbohydrates: 82gProtein: 7gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 0.5gCholesterol: 113mgSodium: 153mgPotassium: 271mgFiber: 3gSugar: 64gVitamin A: 496IUVitamin C: 0.3mgCalcium: 103mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    1. Julia

      November 15, 2021 at 11:31 am

      5 stars
      I made this pie yesterday and it turned out beautifully. My husband loved it! He was thrilled that he could eat pecan pie again, as he can no longer eat corn syrup.
      Once again, thanks for posting the recipe.

      Reply
      • Sharon Rigsby

        November 17, 2021 at 3:48 pm

        Hi Julia, I’m so glad your husband enjoyed it and now he can eat his beloved pecan pie again!
        All the best,
        Sharon

        Reply
      • Jule Perrin

        January 16, 2022 at 1:12 am

        5 stars
        A delicious pie! Everyone’s favorite! SimplY deVine!!!J

        Reply
    2. Julia

      November 13, 2021 at 12:06 pm

      Thank you for sharing this pecan pie recipe. My husband loves pecan pie, but can no longer eat corn syrup. I am looking forward to trying to make this pie for him.

      Reply
    3. Renee

      January 02, 2021 at 9:50 pm

      I loved the flavor of this pie, but I had issues with it setting up. Could you offer any suggestions for next time?
      Thanks

      Reply
      • Sharon Rigsby

        January 06, 2021 at 11:01 am

        Hi Renee,
        I haven’t ever had problems with the filling setting up. With the four eggs, the only thing I can think of is maybe it needed to bake a few minutes longer. Also, you might want to be sure to let it cool completely before slicing and serving it. Other than that, I’m stumped.
        All the best,
        Sharon

        Reply
      • JimmyB

        August 23, 2022 at 2:36 pm

        I am not sure that this will apply since this recipe doesn’t use corn syrup but years ago I had trouble with my pecan pies not setting up. So I called Karo Syrup company and told them my story and they asked if I was using frozen pie crusts to which I replied that yes I was. They said they had quite a few complaints from people who had used frozen pie crusts so they recommended a refrigerated crust if I did not want to make one from scratch. I switched over and have never had that problem since.

        Reply
    4. Shannon Hall

      November 25, 2020 at 11:02 am

      Love that this recipe has zero corn-syrup!!! This is my first year making pecan pies for Thanksgiving dinner! I read through many recipes and this one just spoke to me with its ingredients. Thanks for the tip to roast the pecans and including the easy steps to do it. I know making this pie from home will be all the more healthier and I can’t wait to see the smile it will put on my families faces! Wish me luck!

      Reply
      • Sharon Rigsby

        November 25, 2020 at 2:58 pm

        I hope you enjoy it! I just finished making it for my family for Thanksgiving too!
        All the best,
        Sharon

        Reply
    5. Julia

      February 24, 2019 at 8:22 pm

      Hello maybe u can help. I accidentally added flour in a different pie mix. Can I still use to make my pie

      Reply
      • Gritsandpinecones

        February 24, 2019 at 8:34 pm

        Hi Julia, I’m sorry, I am happy to help but don’t understand your question? Can you give me more details?
        Sharon

        Reply
    6. Ashley @ Big Flavors from a Tiny Kitchen

      October 20, 2017 at 11:48 am

      Pecan pie is one of my husband’s favorites! This looks SO good – total fall comfort food!

      Reply
      • Gritsandpinecones

        October 21, 2017 at 3:57 pm

        Thanks Ashley! It’s my husband’s favorite too!

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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