Old-Fashioned Pecan Pie

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Yield: 1 9" pie, 12 servings

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Liz Fairley is a member of our merchandising team. She's also trained in pastry and worked as part of the King Arthur Bakery crew for years. She and I have similar thoughts about food, and often swap ideas for great things to cook and eat.

The subject of pecan pie came up, and I wondered how people made this dish before corn syrup existed. She said her mother made a pecan pie without corn syrup, and I promptly begged for the recipe. The method is very straightforward, and has become an absolute favorite among our employee-owners. The bake takes a while, but it gives the pecans on top time to get wonderfully toasted. — Susan Reid, "Baking Sheet" editor

Old-Fashioned Pecan Pie

star rating (19) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 9" pie, 12 servings
Published: 08/26/2013



1) Preheat the oven to 375°F. Roll out the pastry and place it in a greased 9" pie plate. Flute the edges decoratively.

2) Melt the butter and set it aside to cool.

3) In a large bowl, mix together the flour, sugar, and salt.

4) Add the milk and eggs and beat well.

5) Stir in the vinegar, vanilla, and flavoring, if using, then the butter and nuts.

6) Pour the mixture into the crust and bake for 45 to 50 minutes, until the filling is set most of the way to the center, with a 1 1/2" "puddle" that's still jiggly in the center.

7) Remove from the oven (the pie will finish setting up as it sits) and cool completely before slicing.

Yield: 1 pie, 12 servings.

Nutrition information

Serving Size: 1 slice Servings Per Batch: 12 servings Amount Per Serving: Calories: 422 Calories from Fat: 220 Total Fat: 25g Saturated Fat: 8g Trans Fat: 0g Cholesterol: 74mg Sodium: 202mg Total Carbohydrate: 48g Dietary Fiber: 2g Sugars: 38g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 03/02/2015
  • Lady of Shallots from KAF Community
  • I make the requisite pecan pie for Thanksgiving, namely because I'm the only one who really likes it. On a table of about 7 pies, I came home with only 2 slices of this, and I won't be using another recipe again. This is the quintessential pecan pie - nutty with a roasty, dark sugar flavor, and a gooey filling. I did have a lot of trouble gauging when it was finished and overcooked it as a result. I was under the impression the whole thing was jiggly up to the point I'd almost scorched it, and I'm still not clear on how to tell the perfect time to take it out. That said, the pie was entirely forgiving of its extra 10+ minutes in the oven, which isn't something most recipes can boast about.
    Sometimes the old-fashioned recipes are the real crowd pleasers! Here are some tips for helping you gauge the doneness of your winning pecan-pie: the pie is done when the center reaches 200°F, which you can test using a regular kitchen thermometer. You can also tap the center surface of pie lightly, and it should spring back when done. If pie crust is over-browning before you see these signs of doneness, cover edges with foil. Good luck and happy pie baking to you! --Kye@KAF
  • star rating 01/28/2015
  • Ithaca_85 from MD
  • I never liked pecan pie, but my family members do so I made this. I used rice wine vinegar because it was the first one I found in the pantry. I omitted the optional flavorings and I might have gone a little heavy on the nuts. They loved it and so did I. I make it every year now.
  • star rating 01/01/2015
  • member-sansobel from KAF Community
  • I have only ever made the Karo version of Pecan pie till this year. I am so happy I found this recipe. It was wonderful. Not to sweet and a great meaty filling. This is my new pecan pie recipe!!! No more karo syrup for me.
  • star rating 12/30/2014
  • Lynda D from New Orleans, LA
  • Decided to try this recipe because I'm diabetic and wanted to find a recipe that did not have karo syrup. I'm from the deep south and used to the karo version. Unfortunately, I didn't like this pie at all, except for the pecans on the top. On the second day, I could definitely taste the vinegar. Had company for dinner and they were polite but not thrilled with it either. Guess I'll have to keep searching for a recipe because I won't be making this one again. Not sure why it got such high rating reviews. We're sorry this one didn't meet your approval! Taste memories are strong, and childhood pies are difficult to replace. Please keep trying new recipes! Happy baking- Laurie @ KAF
  • star rating 12/25/2014
  • Katy in NH from Mont Vernon NH
  • This is the best pecan pie I have ever had or made! This is replacing my family pecan pie recipe that I have used for years! I am from the South and pecan pie recipes are always a huge subject of discussion and tweaking. I love this recipe and also the recipe for the classic pie crust that I used for the recipe. THANKS KAF! and to Liz Farley for sharing her recipe!
  • star rating 11/29/2014
  • Spalva from Vienna, Austria
  • Perfect if one removes 1 cup of sugar. Honestly, I cannot imagine it with 2 cups. But then I'm in Europe, where things aren't so awfully sugary-sweet.
  • star rating 11/24/2014
  • Sarah from Charleston, SC
  • One of the best pecan pies I've made. The filling tasted more custard-like, compared the jellied filling that always seems to result from corn syrup. I was looking for a recipe that reminded me of the best pecan pie I've ever had, from The Salt Lick in Austin, Texas...this was as close as I've gotten!
  • star rating 11/16/2014
  • sewcial from KAF Community
  • I apologize for not proof reading my post last night. It has way too many typos and auto corrects. This morning I decided to follow my instincts and try to make the pie edible if not pretty. In spite of the puddle of syrup where I had taken out two slices, I returned the pie to the oven, placing it on a lower rack, about mid height or slightly lower. I baked at 350F for a few minutes, then lowered temp to 325F and just continued baking, checking occasionally until the filling custardized. It has now cooled and is a very good texture, though very sweet. I think the oven position is key. I originally baked it in the top quarter of the oven. My appliance repairman scoffed at my oven thermometer, saying my oven's own thermostat was more accurate so I stopped using it. I will try the pie again for Thanksgiving, but I will be sure to use a lower rack position. I might also lower the temp to 350F just to be sure it has plenty of time to congeal.
  • star rating 11/15/2014
  • sewcial from KAF Community
  • >Am I the only one who didn't have immediate success with this recipe? I had high hopes for it am trying to figure where I went wrong. All Imcan think is that perhaps my oven was a little hotter than the test oven. The recipe was simple and I followed it exactly. I checked it at 48 minutes and was afraid I had baked it too long as there was no wet spot in the center. The top wass fully dry and loomed well baked. After cooling, however, it is runny with a very sugary crisp top. The filling has a few grains of sugar remaining, too, and It tastes almost too sweet. There is a small area near the edge crust that seems to have the intended texture. I thought my oven temp settings were accurate. I did use an upper rack. Might a lower rack position have helped it to bake more slowly and fully? I really want this to be a success as I would prefer themore natural taste to the sticky corn syrup filling.
    I'm sorry to hear you had difficulties with this recipe. It does sound like your oven may have been a bit off. Home ovens often run a little hot or cold, so we always recommend you double check the temperature with an oven thermometer. For more help troubleshooting this recipe please give our Baker's Hotline a call at 855-371-2253. Barb@KAF
  • star rating 10/12/2014
  • Matthew from Abingdon, VA
  • Per my wife: "Looks good. Smells good. Tastes good. Made with good ingredients. You can taste the love in it."
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