This pecan pie recipe is easy to follow and results in a delicious, classic pecan pie that will have your friends and family begging for more. Loaded with a sweet, gooey filling and lots of pecans, it pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.
What are you waiting for? Let’s get baking! Here’s how you can make your own pie that will impress anyone – whether they’re from the South or not!
To make this classic pecan pie recipe, you need the following ingredients:
- Karo syrup (light corn syrup)
- 1 stick of butter, melted
- pecan halves or pieces
- unbaked pie shell
How To Make a Traditional Pecan Pie
There are two basic steps for making a pecan pie.
First, combine eggs, sugar, and corn syrup in a large mixing bowl. Stir in melted butter and then add pecans and mix thoroughly.
Second, pour the pecan pie filling into an uncooked pie crust and bake at 350 degrees for 30 to 40 minutes.
Once the pie has cooked, remove it from the oven and let it cool on a wire rack.
Place the unbaked pie on a rimmed baking sheet or a cookie sheet. It will make it much easier to put in and take out of the oven. A bonus is that it helps to catch any spillage.
The pecan pie is done when the filling is set and only slightly jiggles when you shake the pan. If it makes a wave-like motion, then the pie needs to cook longer.
Pecan pie does not need to be refrigerated, but can be stored at room temperature for up to 3 days. If you plan on storing it longer, it’s best to keep it in the fridge.
Yes! Pecan pie can be frozen for up to 2 months. Wrap the pie tightly in plastic wrap or place in a freezer-safe container. When you’re ready to enjoy, thaw overnight in the fridge.
The History of the Pecan Pie
Nobody knows for sure when or where the pecan pie was first created. It has been surmised that the humble pie first came to be in New Orleans by the French shortly after they settled in The Big Easy. Other thoughts are that they may have originated in the early 1800s in Alabama.
Regardless of where or when they came into being, you can enjoy them today thanks to this easy recipe by Anita Musgrove which is in her book, Tennessee Back Road Restaurant Recipes.
- 4 eggs
- 1 cup sugar
- 1 cup white Karo syrup
- ½ cup melted butter
- 1 ½ cups pecan pieces
- 1 unbaked pie shell
- Combine eggs, sugar, and syrup. Stir in melted butter. Add pecans and mix thoroughly.
- Pour into an uncooked pie shell. Bake at 350 degrees for 30 to 40 minutes.
Tennessee Back Road Restaurant Recipes by Anita Musgrove pulls double duty as both a cookbook and restaurant guide. The book is divided into three sections, each representing a region of Tennessee. Here are some of the tasty dishes you will find in the sections:
- Western Region: Chocolate Gravy, Cat Head Biscuits, Skillet Peach Cobbler, Quiche Lorraine, Cheese Straw Twists, and BBQ Spaghetti
- Central Region: Sydney’s Bluff Chicken, Chow Chow, Grits Cake, Square Market Crab Bisque, Amish Friendship Bread Muffins, and Barrel House Brunswick Stew
- Eastern Region: Bourbon Street Pecan Pie, Banana Torte, Jalapeno Clam Bisque, Santa Fe Salsa, The Michael Allman Burger, Tomato Jam, and Plaid Apron’s Winter Stew
The author includes information about the various restaurants that have contributed recipes to the book, including the restaurants’ addresses, websites, and hours. It’s a great resource to have on hand for a road trip in Tennessee.
Look for Tennessee Back Road Restaurant Recipes at your local bookstore or at Amazon.com.