Old Fashion Pecan Pie

Pecan pie with crimped edges

Old Fashion Pecan Pie

Submitted by Randy Toran
Prep Time 35 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 8


  • 3/4 stick unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 3/4 cup light corn syrup
  • 2 tsp pure vanilla extract
  • 1/2 tsp grated orange zest
  • 1/4 tsp salt
  • 3 lg eggs
  • 2 cups pecan halves (1/2 lb)


  • Preheat oven to to 350 degrees with a baking sheet on middle rack.
  • Using your favorite pastry dough recipe, roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate
  • Trim edge, leaving 1/2 inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
  • Lightly prick bottom all over with a fork.
  • Chill until firm, at least 30 minutes (or freeze 10 minutes).
  • Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth.
  • Remove from heat and whisk in corn syrup, vanilla, orange zest, and salt.
  • Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
  • Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.


Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving. Top with whipped cream or vanilla ice cream (optional).