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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

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.