Name: Vintage Pecan Pie Recipe (Original 1950s Version)
Prep time: 10 min
Cook time: 1 h
Total time: 2 h 10 min
Cuisine: Southern American
Ingredients: 1 pre-made pie crust; 4 tbsp unsalted butter; 1 cup granulated sugar; 3/4 cup light Karo syrup; 2 tsp vanilla extract; 1/4 tsp maple extract; 1 tsp kosher salt; 2 tbsp all-purpose flour; 4 eggs, room temperature; 2 cups pecans, chopped

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There’s something timeless about a classic pecan pie, especially when it’s rooted in a recipe straight from the 1950s. Rich, buttery, and bursting with crunchy pecans, this pie has all the warm, nostalgic flavors that make it a true Southern comfort dessert. I love serving this around the holidays, but honestly, it’s perfect any time of year.

Vintage Pecan Pie Recipe (Original 1950s Version)

Why You’ll Love This Recipe

I love this recipe because it’s simple, unfussy, and loaded with flavor. The filling is silky smooth with just the right amount of sweetness, and the chopped pecans give it that iconic crunch in every bite. It uses pantry staples and doesn’t require any fancy techniques. Plus, it’s freezer-friendly, which makes it a great make-ahead dessert. The subtle hint of maple from the extract sets it apart from modern versions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pre-made pie crust
4 tablespoons unsalted butter
1 cup granulated sugar
¾ cup light Karo syrup
2 teaspoons vanilla extract
¼ teaspoon maple extract
1 teaspoon kosher salt
2 tablespoons all-purpose flour
4 eggs, room temperature
2 cups pecans, chopped

Directions

I start by preheating the oven to 350°F (175°C).
I place the pre-made pie crust into a 9-inch pie pan, gently pressing it into the corners.
In a saucepan over low heat, I melt the butter, then remove it from the heat and stir in the sugar, light Karo syrup, vanilla extract, maple extract, salt, and flour until well combined.
In a separate bowl, I lightly beat the eggs until just blended, then stir them into the syrup mixture.
I fold in the chopped pecans, making sure they’re evenly distributed throughout the filling.
I pour the filling into the prepared pie crust and smooth out the top.
I bake the pie for 60 minutes, or until the center is set and slightly puffed.
I allow it to cool completely on a wire rack before slicing and serving.

Servings and timing

This pie makes about 8 servings.

Prep time: 10 minutes
Bake time: 1 hour
Cooling time: About 2 hours (important for clean slicing)

Variations

I sometimes add a splash of bourbon for a deeper flavor—it complements the pecans beautifully.
If I want a more rustic look, I use whole pecan halves arranged on top instead of chopped.
I’ve also made this recipe using dark Karo syrup for a richer, molasses-like flavor.
For a gluten-free version, I swap the flour for cornstarch and use a gluten-free pie crust.

storage/reheating

I store leftover pecan pie covered in the refrigerator for up to 4 days.
To reheat, I place a slice in the oven at 300°F for about 10 minutes or microwave it for 15–20 seconds.
If I want to freeze the whole pie, I wrap it tightly in plastic wrap and foil. It freezes well for up to 1 month. To serve, I thaw it in the refrigerator overnight, then bring it to room temperature.

FAQs

How do I know when the pecan pie is done baking?

I check for a slight puff in the center and a gentle jiggle—similar to how I check cheesecake. A knife inserted about 1 inch from the center should come out clean.

Can I use a homemade crust instead of pre-made?

Absolutely. I often use my favorite buttery pie crust when I have time—it adds another layer of flavor.

Why did my pecan pie turn out runny?

If the pie hasn’t baked long enough or the eggs weren’t fully incorporated, it can stay too soft. I make sure to bake it until the center is set and let it cool completely.

Do I have to use chopped pecans?

Nope. I like chopped pecans for a more even filling texture, but whole pecan halves work beautifully, especially for a decorative top.

Is it okay to skip the maple extract?

Yes. While I enjoy the subtle warmth it adds, the pie is still delicious without it. Vanilla alone does a great job of enhancing the flavor.

Conclusion

This vintage pecan pie recipe brings classic charm to any dessert table. I love that it’s easy to make, uses ingredients I usually have on hand, and never fails to impress. Whether I serve it at Thanksgiving or just when I’m craving something sweet and nostalgic, it always delivers that rich, buttery, nutty flavor I remember from old family gatherings.