Old Fashioned Pecan Pie
A traditional pecan pie featuring a buttery prepared crust filled with pecan halves and a smooth, deeply flavored mixture of brown sugar, corn syrup, pure maple syrup, warm cinnamon, vanilla, and melted butter. The pie bakes until the edges are firmly set while the center retains a slight jiggle, producing the classic rich texture associated with old-fashioned pecan pie.
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Ingredients
- 10 oz shelled pecan halves
- 3/4 cup light or dark corn syrup
- 1 prepared pie crust arranged in a pie pan with fluted edges
- 1/2 cup firmly packed brown sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 cup salted butter melted and slightly cooled
- 3 large eggs preferably brought to room temperature
- 1 teaspoon all-purpose flour
- 1/4 cup pure maple syrup
- Pinch of kosher salt
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the oven and butter. Preheat the oven to 350°F (175°C). Melt the salted butter in a small saucepan or microwave-safe container, then leave it briefly to cool. Allowing the butter to lose some of its heat helps prevent the eggs from cooking when the ingredients are combined.
- Make the filling base. Place the corn syrup, maple syrup, room-temperature eggs, packed brown sugar, kosher salt, cinnamon, vanilla extract, and all-purpose flour in a large mixing bowl. Whisk thoroughly until the mixture becomes smooth and evenly blended.
- Incorporate the melted butter. Gradually pour the slightly cooled melted butter into the filling while whisking continuously. Continue mixing until the butter is completely incorporated and the filling has a uniform consistency.
- Assemble the pie. Spread the pecan halves evenly across the bottom of the prepared, fluted pie crust. Carefully pour the filling over the pecans, ensuring they are well coated and distributed throughout the mixture. Gently tap the pie pan against the counter to help the liquid settle naturally around the nuts.
- Begin baking. Set the pie pan on a lined sheet pan to catch any possible overflow. Transfer it to the preheated oven and bake uncovered for 30 minutes.
- Protect the crust and finish baking. After the first 30 minutes, position a pie shield around the outer crust to prevent excessive browning. Continue baking for an additional 30–40 minutes. The pie is ready when the edges are set and the center still moves slightly when the pan is gently shaken.
- Cool thoroughly. Remove the pie from the oven and take away the pie shield. Leave the pie to cool completely for at least 3 hours, or allow it to cool overnight.
- Chill and serve. Once completely cooled, refrigerate the pie until serving time. Remove it from the refrigerator approximately 30 minutes before serving so the filling can reach the proper texture.
Notes
A lined sheet pan beneath the pie helps contain any filling that may bubble over during baking.
Using a pie shield after the initial 30 minutes protects the fluted crust edges while the center finishes baking.
For serving, individual slices may be accompanied by whipped cream or vanilla ice cream.