Old-Fashioned Southern Pecan Pie

Name: Old-Fashioned Southern Pecan Pie
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
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

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:

Preheat the oven to 300 °F.

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.

Use a whisk and combine.

Custard for a pecan pie with a whisk in a glass bowl.

Pour the pecans into the shell and spread them out evenly.

Pour the filling evenly over the pecans. The pecans will rise to the top!

Pecan pie with pecans and custard ready to bake.

Place the pie on a rimmed baking sheet and bake for 60 minutes or until the pecan filling is set.

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.

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