Divine is what this simple homemade pecan pie recipe is.
Living in the south, you will come across a pecan pie at least once in your lifetime. It doesn’t have to be on a special holiday to have one made or spot one in the bakery section of the grocery store. Us southerners love our pecan pie, what can I say?
It’s always better homemade if you have the right recipe.
The simplicity of a pecan pie.
Unlike some of the other infamous desserts, pecan pie originates from America. More specifically, pecans grew along areas watered by the Mississippi River. As they grew in popularity, commercial growers picked up on them. Pecans are said to have became prevalent in Louisiana in the mid to late 1800’s. Then the French settlers of New Orleans invented the pecan pie. We are more than thankful for this invention! So what exactly does a pecan pie consist of?
The pecan pie consists of a gooey layer with a top layer of pecan pieces, all on top of a pie crust. The combination of sugar, butter, light corn syrup, and eggs creates the gooey middle layer of the pecan pie. While the pecan pie bakes, the pecans rise to the top of the sugary custard layer. Okay, I now need a slice of some pecan pie.
Ingredients necessary for a simple homemade pecan pie.
You may even have most of these ingredients already in your kitchen. We try to keep pecans in stock because they can be used for so many different things. If I find myself not using them as readily, then I will put them in the freezer to keep them longer.
Karo Syrup, light : From sweet tea to pecan pie, we love things sweet in the south. Karo Syrup is an easy way to create the sweet custard layer of the pecan pie.
Eggs : 3 eggs are usually required for this recipe. I have seen a few recipes that call for 2, but I am not guaranteeing them 😉
Butter : Yep, not shocked this recipe needs butter. You will need to melt 3/4 cup of butter.
White granulated sugar : This particular recipe calls for only white granulated sugar. I have seen many recipes substitute the white sugar for brown sugar. This is completely up to you. Just know that I am all for this recipe with the white granulated sugar.
Pecans : You are going to want to use chopped pecans. If you are unable to find chopped pecans, you can easily gently crush up whole pecans. Make sure to not over crush them where they become dust. You want bigger pieces of pecans so that they make that wonderful top layer crust as the pie bakes.
Vanilla Extract : Yep, you need the vanilla extract. 1/2 tsp to be exact.
Unbaked Pie Crust : A pecan pie requires the pie crust NOT already baked. If not, it will become overcooked and hard while it bakes. I am including the homemade recipe that I used. You can also buy a store bought version pie crust.
Deep 9″ Pie Dish : Okay, I know this isn’t an actual ingredient. It is a requirement though. You want to make sure you are using a deep pie dish. If not, you will have some of the pecan filling overflowing while it bakes. This would be a catastrophe for your oven and losing the deliciousness that quick.
Simple Homemade Pecan Pie
A southern favorite, this simple homemade pecan pie will put smiles on everyone faces. The sugary custard layered topped with the chopped pecans all over a buttery pie crust, is perfect for any day.
- 1 1/2 cup chopped pecans
- 1 cup granulated sugar
- 3 eggs
- 1 cup Karo Syrup, light
- 3/4 cup butter (salted), melted
- 1/2 tsp vanilla extract
- unbaked pie crust, deep dish pie shell
- Preheat the oven to 350.
- Prep a deep 10" pie dish by greasing it and adding the unbaked pie crust.
- Beat the 3 eggs in a large mixing bowl. Then add the vanilla extract and mix.
- Add the sugar, butter, and Karo Syrup next. Whisking this all together until it is all mixed well.
- Fold in the chopped pecans.
- Pour the pecan pie filling into the unbaked pie crust. You can decorate the edges of this pie with extra pie crust dough.
- Bake for 40-45 minutes until pecan pie is all set, until the middle is no longer jiggly. If needed, over the edges of the pie crust with foil or a pie crust shield.
- Allow the pecan pie to completely cool for at least 2 hour before eating. I let it cool at room temperature for about an hour, then placed it in the refridgerator for another 2 hours.
- Store any leftovers in the refridgerator. Enjoy!
I know y’all are going to love this pecan pie.
Y’all, don’t you hesitate on giving this simple homemade pecan pie recipe a try. You will be drinking a cold glass of sweet tea while enjoying a slice or 2 of this pecan pie. Welcome to the south 😉 It will try and trick you during the baking process. You will think it is almost done because the other pie crust is browning. As long as the center is jiggly, the pie is not ready. You can cover the pie crust edges with foil or a pie crust protector while the pecan pie finishes baking.
More dessert recipes: Strawberry Pie , 3 Ingredient Cinnamon Roll Apple Pie , Easter Sugar Cookie Cheesecake