Old-Fashioned Pecan Pie

A cherished family recipe from King Arthur Flour employee-owner Liz Fairley, this traditional pie uses no corn syrup. The filling is silky smooth, and the pecans on top toast nicely as the pie bakes, matching the nuttiness of the toasted ones underneath.

30 mins
45 to 50 mins
1 hr 45 mins
one 9" pie, 12 servings
Old-Fashioned Pecan Pie


  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 47 to 50 minutes. When done, the top will be puffed up and set, and the center should just barely wobble when you jiggle the pan.

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

Tips from our Bakers

  • For Tahini Whipped Cream: Combine 2 tablespoons tahini with 1 tablespoon of heavy cream and 2 tablespoons of brown sugar in a small bowl or 2-cup measure; heat in the microwave for 40 seconds to warm through. Stir until the mixture is smooth, with no lumps. Cool to room temperature, then place in a mixing bowl with 1 cup heavy cream and 1 teaspoon vanilla. Whip until soft peaks form. Whisk together 2 teaspoons granulated sugar and 1/2 teaspoon Instant ClearJel and add to the bowl. Whip until stiff peaks form. Use to garnish Sesame Pecan Pie.
  • For a Mediterranean flair, make Sesame Pecan Pie: add 1/4 cup of toasted sesame seeds to the filling and top with Tahini Whipped Cream (below).