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Black Marble

Old Fashion Pecan Pie

Updated: May 26

"The Best Pecan Pie is made with a flaky pie crust, real butter, dark corn syrup, a touch of cinnamon and fresh pecans. Pronounced Pea-can!"

Old Fashion Pecan Pie

Servings: 6

Prep Time: 10 Minutes

Cook Time: 50 Minutes


  • 1 (9-inch) frozen pie crust (or refrigerated pie crust, or make your own)

  • 3 large eggs, beaten

  • 1/2 cup white granulated sugar

  • 3 Tablespoons salted butter, melted

  • 1 cup dark corn syrup

  • 1/4 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 1 1/2 cups chopped pecans


Preheat oven to 350F degrees.

Take 1 (9-inch) frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. I like to put the crust on a baking sheet to make it easier to remove it from the oven after it is baked.

In a medium bowl, whisk together 3 large eggs, beaten, 1/2 cup white granulated sugar, 3 Tablespoons salted butter, melted, 1 cup dark corn syrup, 1/4 teaspoon ground cinnamon and 1 teaspoon vanilla extract until thoroughly combined.

Place 1 1/2 cups chopped pecans into the bottom of the pie crust.

Then pour the filling on top of the pecans.

Bake for about 45-50 minutes. Around the 20 minute mark, you may want to add some aluminum foil on top of and around the edges of your pie crust to keep it from getting too brown.

Oven times do vary, but basically, the middle of the pie should be just a tad jiggly when done (not overly jiggly) and the center will puff up a bit.

Cool completely. Serve with a dollop of whipped cream.


Leftovers can be stored (covered) on the counter for 2 days, in the refrigerator for up to 5 days and can be frozen for up to 3 months (cover and wrap well to protect against freezer burn.)


Calories: 652 | Carbohydrates: 81g | Protein: 7g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 306mg | Potassium: 199mg | Fiber: 3g | Sugar: 61g | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 2.2mg

"Nothing to say but,,, Just like Nana used to make!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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