Southern Pecan Pie Recipe
Published: Dec 11, 2021 by 1624 words. | About 9 minutes to read this article.
What would Thanksgiving dinner be without this southern classic? Next time be sure to try the sweet potato pie or the chocolate chess pie!
- classic southern dessert
- my technique means more pecans in every bite without sacrificing the goo.
- With my tips you’ll know exactly when to take it out so it’s not over cooked or underdone!
This old fashioned southern pecan pie recipe will have the sweet smells of Thanksgiving pirouetting around your kitchen like a four year old with a poufy new dress.
Toasting brings out the roasty flavor of pecans held together with a glorious amount of lush, sweet pecan pie goo – and it’s all snuggled together within a buttery homemade pie crust that is so flaky it melts in your mouth with every dreamy bite.
Old Fashioned Pecan Pie Recipe Without Corn Syrup
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The first time I tasted an Old Fashioned Pecan Pie I was hooked, it was crispy, chewy, and the flavor was out of this world delicious.
Then I tried to make my own, following a popular corn syrup based recipe. And it was too sweet.
That began the long hunt for a good Pecan Pie recipe. I wanted a Pecan Pie without Corn Syrup, but I didnt know it at the time.
How Do I Make Sure The Bottom Crust Is Done
Youll notice the recipe calls for baking the pie at 425°F for 10 minutes, then tells you to lower the oven temperature for the remaining of the baking. This helps cook the bottom of the crust right away. I do this for a lot of my pie recipes and it works like a charm.
To make sure that the edges of your crust dont get too brown, I suggest using a pie crust shield when baking your pie. These are inexpensive and can be found on amazon or any store that sells kitchen tools. If you dont have one, you can use strips of foil .
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The Historic Connection Between Pecan Pie And Karo Syrup
If your family’s recipe for pecan pie has been passed down for generations, there’s a good chance it calls for Karo brand corn syrup. According to Eater, the dessert was originally a Texas invention and has been found in cookbooks as early as 1898. The pecan nut is native to the United States and was a central ingredient in Native American cooking. The word “pecan” comes from the Algonquin word “paccan”, as per Zingerman’s Bakehouse, and they were an essential part of the Native American diet. There was even a recipe for a pecan-based drink, similar to modern nut milk. However, it wasn’t until the mid-1920s that pecan pie became popular with the rest of the United States. That was largely due to the packaging of Karo corn syrups.
James McWilliams, author of “The Pecan: A History of America’s Native Nut” explained that it all started when the company began printing a recipe for pecan pie on the labels of its cans, as a suggestion for using corn syrups. This, in turn, introduced pecan pie to anyone who bought the widely-available product. Soon after being popularized by Karo syrup, the pecan pie recipe would go on to appear in major cookbooks “Joy of Cooking” and “The Fannie Farmer Cookbook” with Karo syrup as a main ingredient, Zingerman’s Bakehouse shares.
Substitute For Corn Syrup In Pecan Pie
I was surprised that the recipes didnt call for molasses or maple syrup as a substitute for corn syrup. Nope.
They called for brown sugar and just a little white sugar. And thats IT! No 2 cups of corn syrup in this pie thats for sure!
Occasionally Ive added a dollop of molasses instead of vanilla it works well. Im sharing the standard recipe here today but feel free to try maple syrup or molasses in place of the vanilla.
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How To Make A Simple Pecan Pie Filling:
You only need one large bowl and a whisk for this recipe.
- First, youre going to melt chocolate and butter together. Once thats melted and smooth, youll whisk in the other ingredients.
- Add in sugar, Karo®, eggs, vanilla and salt. Itll make a smooth chocolate filling.
- You can make your own pie crust or use one from the store. My favorite are the ones in the refrigerator section, but you can use a frozen one as well. Using a pre-made crust makes this pie SO easy!
- Make sure to use a 9-inch pie plate .
- Top the pie with pecans and bake!
In my normal pecan pie recipes, I add the pecans to the bottom of the crust then pour in the filling. The pecans float so they rise to the top. However, the chocolate makes this filling thick, like a brownie batter, so the pecans will not rise. Youll want to just place the pecans on top of the filling instead.
Feel free to place them in a pattern or randomly, as I did.
Using a store-bought pie crust makes the Karo® Pecan Pie even easier to make!
Here are some FAQ I get for pecan pie:
Don’t Cut The Pie Too Soon
Warm pecan pie is delicious, but it should be allowed to rest until set firm. Unless, of course, you prefer “runny” filling as one of our girls does. When the pie is still warm, the center has not yet jelled completely. If cut at this stage, the filling will ooze out from under the pecans, sometimes allowing them to slide off the top.
I cut the pie in the photo above before it had cooled completely because we wanted to eat a piece while it was still warm. The result wasnt too bad this time.
This beautiful pecan pie fresh from the oven in my grandmothers pie pan. That pie pan is at least 70 years old.
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Easy Pecan Pie Recipe
This homemade pecan pie is a classic old-fashioned dessert thats perfect for Thanksgiving and Christmas. It has the best combination of sweet and salty! Plus, its so easy to make that the kids can help with every step of this recipe. Give it a try and youll see why its our familys favorite pecan pie recipe!
Looking for more pecan dessert ideas? Make sure to try my Pecan Pie Bars or my Chocolate Pecan Pie!
Ive partnered with Karo® Syrup for this easy and delicious recipe.
Prepare The Filling And Bake
Preheat oven to 400 F. In a mixing bowl, combine beaten eggs, corn syrup, brown sugar, melted butter, vanilla, and salt. Stir to blend well. Stir in pecans.
Pour into unbaked pie shell. Bake 15 minutes, then reduce heat to 350 F and bake 25 to 30 minutes longer. If at any point, the crust edge is browning too much, cover with a pie ring or foil ring.
When it’s done, the outer edge of the pecan pie filling should be slightly puffed and set, and the middle will have just a slight jiggle. Let pecan pie cool completely on a rack .
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
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Reviews & Comments For Easy Karo Pecan Pie
This is a classic recipe that never disappoints.
We had very good luck with this recipe!!!
I’ve made this recipe for years, but use 4 eggs and only 1 T Butter. It always comes out perfect.
The flavor was good, but the filling was very liquid.
I don’t know what this is missing but it is something I have tried to make it 3 time and it over flows each time. I love this sight I use the recipe all the time but this one is missing something
The taste of this pie is execellent!! I had trouble when I cut into the pie and it fell apart
What Is A Chocolate Pecan Pie
Traditionally, you see chocolate pecan pie having chocolate chips just added into the pie filling. Thats great and all, but its not what I would consider a chocolate pecan pie: its just a pecan pie with chocolate chips.
To me, a chocolate pecan pie has to have a chocolate filling. Thats why I decided to add melted baking chocolate to the Karo® Syrup pecan pie recipe and the result is FABULOUS.
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Chocolate Pecan Pie Ingredients
Pie Crust: you can use my all butter pie crust or one from the store.
Karo Syrup: traditional in making a gooey pecan pie!
Baking Chocolate: use a baking bar you find in the baking aisle.
Eggs, Butter, Salt, Vanilla: traditional pecan pie ingredients
Pecans: use pecan halves, but feel free to chop them if you prefer.
Prepare The Pie Pastry
Gather the ingredients.
In a food processor, combine flours, powdered sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over flour mixture, stir in lightly, then pulse about 6 times. Sprinkle shortening pieces over mixture, stir in lightly, then pulse about 6 to 7 more times.
Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water and pulse about 6 times, until dough begins to clump.
Empty large crumbs into a bowl. Pack and knead just 2 or 3 times to form a cohesive dough.
Shape into a disk, wrap in plastic, and chill for about 30 minutes to 1 hour.
Roll out on a floured surface to fit pie pan. Fold over and fit into pan, cutting off excess. Form a decorative edge around plate. Before adding filling, brush with a little of the beaten egg white, if desired.
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Can I Use Pancake Syrup Instead Of Karo Syrup
When it comes to finding a substitute for Karo syrup, pancake syrup will not cut it. It is too thin so it will not have the same effect.
Good things to substitute Karo syrup with would be either honey, golden syrup, or a sugar-water mixture.
To make the sugar-water mixture, combine 1 cup of sugar and ¼ cup of water. Just be sure to thoroughly stir the sugar into the water to create a sugary paste.
In Search Of A Holiday Dessert This Pecan Pie Recipe Is Simply Magic
This story is courtesy of Nashville cookbook author Anne Byrn’s blog, Between the Layers. More about Byrn here. Subscribe to her blog here.
My brother-in-law Steve brought pecan pie to Thanksgiving one year, and just like that, my family didnt ask me to bake pie anymore.
We just want Steves pie, Mom.
And so last year when the pandemic Thanksgiving list didnt include Steve and there were only four of us, we scaled the menu back to the bare essentials turkey, dressing, gravy and Steves pie.
Steve McDonough is a retired Chattanooga pharmacist who transitioned from not baking at all to baking pecan pies every Thanksgiving, Christmas and Easter. Now he’s known across the country for them!
A generous soul, he bakes enough for second helpings. Whats not eaten at the holiday table goes home with people.
Now, Steve is humble and will say his pies are a cinch to crank out because the recipe is foolproof, but I cant help wonder if its not the precision of the pharmacist that got the recipe where it is today. His exactitude, making sure the pecans are new crop and grown in Georgia and the halves right side up before baking because they look better that way, that the butter is salted, and the corn syrup is dark these could be strong arguments for why his pie is extraordinary.
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Perfect Crust For A Perfect Pecan Pie
And if youre going to make a pie why not use my All-Butter Easy Pie Crust Recipe?? It is truly easy and I have two different videos walking you through making it. Once you start making homemade pie crusts youll never go back.
Also if you dont like an All-Butter Crust try my Easy Homemade Pie Crust recipe that uses shortening! And not to worry you can make it in a food processor too.
Store-bought crusts are also fast but you run the risk of a cracked pie crust when you use them. My recipe will give you perfect crusts made in under 10 minutes. Oh but do remember you should definitely chill them at least 4 hours before baking them off.
No baking room temperature pie dough, itll puddle up in your pan!
The secret to quick and easy pie dough?? A food processor! This is one of my favorite kitchen tools. I love the Cuisinart I now own. Ive used the Ninja before and its very powerful, almost TOO powerful.
Why This Recipe Works
- Easy homemade pie. I grew up thinking pecan pie was a difficult pie to make. False. Its actually really easy to make! Its so quick and easy because you dont have to pre-bake the pie crust nor pre-cook the pie filling!
- Make it with a homemade pie crust and people will be praising your name! Seriously, the buttery flakiness of my food processor pie crust paired with this sweet, soft pecan pie filling is like this buttery, delicious, caramel-y, nutty party in your mouth!
- Perfect texture and beautiful appearance. The pecans float to the top while baking, giving the perfect look and showcasing those delicious pecans. And underneath the pecans is a delicious custard-like texture that isnt super firm and yet not overly soft .
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Store Bought Pie Crust Or Homemade
I think you know the answer to this one, but either will do! But, of course, using a homemade pie shell will add an extra flair to the already amazing pie recipe. If you want to try making your own pie crust, try this homemade pie crust recipe.
However, if you arent up for making your own crust, dont worry. Using a store-bought shell will still make an outstanding pecan pie. Use refrigerated pie crust if you want to shape the edges.
Make Ahead And Freezing Pecan Pie
If you need to make your Thanksgiving or Christmas pies ahead of time a pecan pie is a perfect dessert to make ahead and freeze. Just make the pie as directed, cool completely, and freeze. Place the cooled pie in a ziplock pie remove as much air as you can and freeze.
if you are making the pie the day before and do not want to freeze that is an option also. Just after it cools store it in the refrigerator. It is best for this kind of pie that is made with eggs to not leave out on the counter overnight.
An easy Pecan Pie with dark Karo syrup is the perfect combination for sweet and salty pie perfect for Thanksgiving and Christmas. A traditional holiday pie in many homes and one that can be made with the kids help. This recipe was inspired by the recipe from Karo Syrup and Sallys Baking Addiction.
- Total Time:45 minute
- Yield:19 inch pie 1x
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Will My Pecan Pie Be Runny If I Dont Use Corn Syrup
If you leave the corn syrup out of your pie you dont have to worry about it being runny. The egg in this recipe AND the flour work together to make a perfect filling. Its not runny at all and its perfectly set every time.
If youre worried about your pie not setting up pop it in the fridge for an hour or so. That will really help it set up. But Ive never had one of these pies be runny unless I messed up on the ingredients.
What Is The Best Pie Crust To Use
And pecan pie is probably one of the easiest homemade pies you can bake. There isn’t a whole lot involved. You dump almost all the ingredients in a bowl, then you stir, pour, and bake. And lucky for us, you can get really tasty frozen pie crusts and refrigerated pie crusts these days. Or if you wanna do it all up from scratch, use your favorite pie crust recipe or maybe try my WHAM BAM PIE CRUST recipe.
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How Do You Serve Chocolate Pecan Pie
This pie has a thick and fudgy chocolate center. I let it cool completely then refrigerate it to store, but I like to serve this pie room temperature or warm.
At room temperature, the pie is thick like a cross between fudge and a brownie.
Warmed, the pie filling is gooey like a traditional pecan pie.
Both are fabulous, but do what you like. This pie would be fantastic with whipped cream or ice cream too!
There are so many chocolate pecan pie recipes out there: Paula Dean, Southern Living, the Pioneer Womanso many people have recipes for pecan pie with chocolate! However, I like THIS pie recipe the best. Its fudgy and sweet and the perfect pecan pie, thanks to Karo®!
A Thick And Rich Filling
If I had to choose my most absolute favorite pie in the world – I would have to say it is this one right here. I love pie. I love all kinds of pie. In fact, I doubt there are many pies out there that I don’t like. But my favorite has got to be the good ole Southern Pecan Pie. My BUTTER CRUMBLE APPLE PIE is a very close second.
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