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Old-Fashioned Pecan Pie

Author: Susan Reid

Old-Fashioned Pecan Pie Recipe

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.

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 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.
  8. Yield: 1 pie, 12 servings.

Nutrition Information

  • Serving Size 1 slice, 140g
  • Servings Per Batch 12 servings
Amount Per Serving:
  • Calories 415
  • Calories from Fat 225
  • Total Fat 25g
  • Saturated Fat 8g
  • Trans Fat 0g
  • Cholesterol 67mg
  • Sodium 203mg
  • Total Carbohydrate 39g
  • Dietary Fiber 3g
  • Sugars 38g
  • Protein 9g

* 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.