Description
This Vintage Pecan Pie Recipe, inspired by the original 1950s version, features a rich, buttery filling loaded with crunchy pecans and a subtle maple flavor. It’s a timeless Southern dessert perfect for holidays or any time you crave a nostalgic treat.
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
Instructions
- Preheat oven to 350°F (175°C).
- Place pre-made pie crust into a 9-inch pie pan, pressing into the edges.
- In a saucepan over low heat, melt the butter. Remove from heat and stir in sugar, Karo syrup, vanilla, maple extract, salt, and flour until smooth.
- In a separate bowl, lightly beat the eggs until blended. Stir into the syrup mixture.
- Fold in chopped pecans and mix well.
- Pour filling into the pie crust and smooth the top.
- Bake for 60 minutes or until center is set and slightly puffed.
- Cool completely on a wire rack before slicing.
Notes
- Add a splash of bourbon for deeper flavor.
- Use whole pecan halves for a decorative top.
- Substitute dark Karo syrup for a richer taste.
- Make it gluten-free with cornstarch and a GF crust.
- Cool fully before slicing for clean cuts.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
