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Old-Fashioned Pecan Pie

Author: Susan Reid

Old-Fashioned Pecan Pie Recipe Old-Fashioned Pecan Pie Recipe

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

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At a glance

1 9" pie, 12 servings
Nutrition information


Choose your measure:


  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.
  8. 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.