My mama's pecan pie is everything you love about pecan pie. Sweet, a rich bourbon flavor, flaky pie crust. You will love this pecan pie!
I love the holidays so much!
My mom's pecan pie is everything! Actually, I am not quite sure what of hers isn't everything!
This is just about as southern and traditional as it gets. Flaky homemade pie crust, sticky sweet filling loaded with Georgia pecans, and a strong pour of bourbon send this right over the edge!
I am so excited and happy to be sharing a little slice of pie from our family to yours today!
Ingredients Needed for My Mama's Pecan Pie
Pecan pie is actually quite simple.
The bourbon can be skipped if you don't drink or like it. If you don't mind it then I highly recommend not skipping it. Mom always used Maker's Mark Bourbon when cooing for the holidays. We prefer to drink other bourbons, but she always cooked with that one. Use whatever kind of Kentucky bourbon you like.
- 3 Eggs
- ½ Cup Brown Sugar
- 1 Cup Corn Syrup
- ¼ Cup Bourbon (Makers Mark recommended)
- 2 Tablespoons Melted Butter
- ¼ Teaspoon Salt
- 1 Tablespoon Cornmeal
- 1 ½ Cup Pecans
How to Make Pecan Pie from Scratch
What could be simpler than a bowl recipe?! Yay! Just dump, whisk and pour into the pie shell.
- Preheat the oven to 350 degrees.
- Combine all the ingredients except for pecans in a large bowl and whisk together until well mixed.
- Add the pecans to the mixture and stir well until coated.
- Pour the filling over the blind-baked pie crust (see below).
- Place in the oven for 40 minutes. Check at 35 minutes. Remove immediately after the center does not jiggle anymore.
- Let cool for 10 minutes. Enjoy with homemade whipped cream.
How to Make Homemade Pie Crust
- 2 Cups Flour
- 6 Tablespoons Butter
- 6 Tablespoons Lard or Shortening
- 1 Teaspoon Salt
- 5 Tablespoons Ice Water + more if needed
- Milk & 1 Tablespoon of Sugar - for brushing the top
- Preheat the oven to 375 degrees.
- In a large bowl, add in flour, salt, cold butter, and lard.
- Using a pastry cutter, cut butter and lard into the flour until the mixture resembles small pea size shapes. If the butter and lard have gotten too warm in the process, pop into the freezer for 5 minutes to chill before continuing.
- Fill a large glass with water and ice. Using a tablespoon measure, spoon in 5 tablespoons of the ice water into the flour and butter mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury (could be all the way up to 10 tablespoons total depending). You want the dough to just begin to come together. Do not add too much water.
- Sprinkle flour out onto the counter and place the dough on top. Roll around flour so that all sides are covered and bring together into a ball shape. Cut the dough into 2 equal-sized balls. You will use 1 for this recipe and reserve the other half for another pie or store for later use.
- Roll out the dough ball with a rolling pin until about a ¼ inch thick, or until it is slightly larger than your deep pie plate. NOTE - you want to have an excess dough that hangs over the sides for the edge so make sure you roll out big enough for that.
- Lay the pie crust in the bottom of the pie plate. Make sure you tuck into the edges. Be gentle with the dough. Crimp the edges how you like. Place a piece of wax paper or parchment paper over the top of the pie crust and push down. Place a jar of baking beans on top and spread out making sure to get to the bottoms and edges. Place the pie crust in the oven to blind bake for 25 minutes.
- Remove from oven, remove beans and paper and continue with the rest of the pecan pie recipe *Careful, the beans will be hot.*
You can either use baking pie crust weights (affiliate link) or just buy a $1.00 bag of pinto beans and keep them in a mason jar and just use them for this specific task.
PRO TIP: Since this pie crust recipe makes 2 pie crusts, it is just as easy to double this recipe to make 2 pies as it is to make 1. Or you can make 1 pumpkin and 1 pecan for your holiday table. See the note below for how to make and freeze these ahead of time too!
How Do You Blind Bake a Pie Crust?
For this recipe, you need to blind bake your pie crust. Because pecan pie is a liquid filling, if you were to pour the filling straight into an unbaked pie crust and bake, the bottom would never fully bake.
Did you ever watch the Great British Bake Off? If you did you know when Mary Berry talked about soggy bottoms - this is exactly that situation.
You don't want a soggy pie crust bottom, so we will blind bake first.
*Note - You can save the other half for another pie, in the fridge for 5 days, or wrap airtight and freeze for up to 6 months.*
Is Pecan Pie Bad for You?
I mean this isn't the healthiest thing in the world you could eat. I don't see this being loaded with antioxidants and leafy greens.
But it's the holidays for goodness sake. So treat yourself and have a slice of pie!
Also, hello. raise your hand if you have ever had pie for breakfast during eh holidays. ?♀️ You are my kind of people if so!
How Jiggly Should Pecan Pie Be?
This pie should be completely set and not jiggly when it is finished baking. If it is still jiggly you will have a runny pie mess on your hands!
Bake pecan pie at 350 degrees for 40 minutes or until set in the middle and does not jiggle.
How to Make Southern Pecan Pie Ahead of Time and Freeze
I will never forget when my mom realized she could bake Thanksgiving pies ahead of time and freeze them. Leaving no work to be done for desserts once Thanksgiving day or week rolls around. ??
She thought, "if I can buy a frozen pumpkin pie at the grocery store, why couldn't I make mine early and have it in the freezer ready to go?"
Good thought mom!
So, good news! You can!
Make prepping for Thanksgiving WAY EASIER by knocking out the desserts and having them DONE and READY TO GO!
How to Freeze and Make Pecan Pie Ahead of Time
- Follow the above recipe and instructions completely. Once the pie is baked, allow it to cool completely. Once cooled, wrap tightly in plastic wrap a couple of times and then with foil making sure it is airtight. Write "Pecan Pie" and the date on the outside of foil with a sharpie and place in the freezer for up to 6 months.
- To eat, remove from the freezer and place in the fridge 24 hours before to thaw. Set out on the counter 1-2 hours prior to when needed to enjoy at room temp or enjoy cold straight from the fridge.
Leftover pecan pie can be kept covered in the fridge for 4-5 days.
More Thanksgiving Recipes!
- Carrot Cake Loaf with Maple Glaze
- Creamy Instant Pot Mac and Cheese
- Southern Cheesy Corn Casserole
- Southern Cheddar Mac and Cheese
- Slow Cooker Green Beans
- Maple Balsamic Roasted Brussel Sprouts
- Broccoli Casserole Made without Velveeta
- Pumpkin Pie
- Pumpkin Bread
- Apple Pie
- How to Fry a Turkey
- Make-Ahead Stuffing
More Fall and Holiday Dessert Recipes You Will Love
- Bourbon Pecan and Chocolate Slab Bars
- Apple Hand Pies
- Super Soft Pumpkin Bars with Cream Cheese Frosting
- Addicting Pumpkin Cookies with Brown Butter Glaze
- Apple Bundt Cake with Bourbon Caramel Glaze