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    Grits and Pinecones » Recipes » Desserts » Old-Fashioned Southern Pecan Pie

    Old-Fashioned Southern Pecan Pie

    November 12, 2021 by Sharon Rigsby, Updated January 18, 2022 12 Comments

    Jump to Recipe Print Recipe
    Dot's Ultimate Southern Pecan Pie

    One bite of my Old-Fashioned Southern Pecan Pie, 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 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 isn’t cloyingly sweet.

    This timeless recipe is courtesy of my sweet mother-in-law, Dot Rigsby, who is 98 years old. Dot has made this delicious pecan pie for many years, and it is a long-time favorite of her family and friends.

    Dot has two secrets; she doesn’t include light or dark corn syrup in her recipe, and she uses roasted pecans. As a result, this make-ahead classic pecan pie is chock-full of crunchy, buttery pecans, and the decadent caramel custard filling is out of this world delicious!

    Here’s what you will need:

    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, but leave out the salt in the recipe if you use salted.
    • 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 the flavors in the pie. If salted butter is used, you can omit it.
    • Milk – combines with the other ingredients to make a rich, creamy custard.
    • You will also need one unbaked deep-dish frozen nine-inch pie shell or two unbaked regular frozen nine-inch pie shells.

    Here’s how to make it:

    1. Preheat the oven to 300 degrees 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 pie shell and spread them out evenly.
    Chopped roasted pecans in a pie crust.
    1. Pour the syrup mixture evenly over the pecans. They will rise to the top!
    Pecan pie with pecans and custard ready to bake.
    1. Place the pie on a baking sheet and bake for 60 minutes or until the 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 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 them?

    Because pecans have a high-fat content, if you are not going to use them right away, it’s best to store them in an airtight container in the freezer to prevent them from becoming rancid. They can be stored in the freezer for up to one year.

    Can you make this pie ahead?

    You can make this pie ahead, cover it, and store it at room temperature for one to two days. 

    To freeze, follow the directions as written and bake the pie. Allow it to cool completely, then wrap tightly with plastic wrap and then foil. Place in a freezer-safe zip-top bag or airtight container and freeze for up to 3 months. Thaw the pie overnight in the refrigerator and allow it to come to room temperature before serving.

    What about leftovers?

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

    Can I substitute bourbon for vanilla extract?

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

    Sharon’s tips:

    To roast pecan halves, spread them out on a rimmed baking sheet and roast them in a 350-degree 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 pie shell, you will have a small amount of custard left over. If you use two regular pie 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 pie 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 pie crusts in aluminum pans. It also keeps your oven clean in case your pie filling bubbles up and overflows.

    A friend of mine who is a professional cook told me she always uses Publix’s frozen deep-dish pie crust for a frozen pie crust. However, for a rolled pie crust, she likes Trader Joe’s brand. I have followed both of her recommendations, and I agree.

    More Southern-style desserts:

    If you like Southern-style desserts, you might also be interested in my Apple Dapple Cake with Caramel Glaze, Southern Pecan Praline Cake, Southern Peach Cobbler, Georgia Cornbread Cake, Southern Pecan Praline Cheesecake, Pecan Praline Ice Cream, 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 dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones!

    A slice of pecan pie on a plate topped with whipped cream.
    Print Pin
    4.73 from 11 votes

    Old-Fashioned Southern Pecan Pie Recipe

    One bite of my Old-Fashioned Southern Pecan Pie, 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 pies you will ever make!
    Course Dessert
    Cuisine American, Southern
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 8 servings
    Calories 578kcal
    Author Sharon Rigsby

    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 degrees 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 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-degree 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 pie shell, you will have a small amount of custard left over. If you use two regular pie 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 pie 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 pie crusts in aluminum pans. It also keeps your oven clean in case your pie filling bubbles up and overflows.
    A friend of mine who is a professional cook told me she likes Publix’s frozen deep-dish pie crust for a frozen pie crust. However, for a rolled pie crust, she likes Trader Joe’s brand. I have followed both of her recommendations, and I agree.

    Nutrition

    Calories: 578kcal | Carbohydrates: 69g | Protein: 6g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 54mg | Potassium: 244mg | Fiber: 3g | Sugar: 64g | Vitamin A: 496IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
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    Reader Interactions

    Comments

    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
    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 →

    Most popular recipes:

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