100 year old pecan pie recipe

Written BySheba G Updated On
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The Best 100 year old pecan pie recipe

I have been making this 100 year old pecan pie recipe for as long as I can remember. It came from my grandmother’s old recipe box, and every time I make it, I think of her standing in her kitchen. My kids absolutely love it, especially when the pecans get all toasty and the filling sets up just right. This pie is perfect for Thanksgiving or any family dinner. It is rich in healthy fats from the pecans, which are good for your heart, and the sweetness comes from natural ingredients. I love that it is a simple recipe that feels special every time.

100 Year Old Pecan Pie

4.8 from 1944 votes

This is a classic pecan pie recipe that has been passed down through generations. It features a buttery crust and a sweet, nutty filling.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Crust

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
3-4 tablespoons ice water

For the Filling

1 cup light corn syrup
1 cup packed brown sugar
3 large eggs
1/4 cup melted butter
1 teaspoon vanilla extract
1 1/2 cups pecan halves

👨‍🍳Directions

1Make the crust. Mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough holds together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
2Preheat oven to 350 degrees F.
3Roll out dough on a floured surface to fit a 9 inch pie dish. Place in dish and crimp edges.
4In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla until smooth.
5Arrange pecan halves in the bottom of the crust. Pour filling over pecans.
6Bake for 45 to 50 minutes, until center is set but still slightly jiggly. Cool completely before slicing.

🔧Equipment

9 inch pie dish
Mixing bowls
Whisk
Rolling pin
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 8g❤️Cholesterol: 85mg🧂Sodium: 280mg🌾Total Carbs: 65g🥦Dietary Fiber: 2g🍬Sugars: 45g🥩Protein: 6g

📝Notes

For a less sweet pie, you can reduce the brown sugar to 3/4 cup. Toast the pecans for 5 minutes before adding for more flavor.

Watch Video Of How 100 Year Old Pecan Pie Works

This 100 year old pecan pie recipe is a true classic that never fails. It is always a good idea for Thanksgiving, Christmas, or any family dinner. I hope you enjoy making it as much as I do.

❓ Frequently Asked Questions About 100 Year Old Pecan Pie

1. Can I use dark corn syrup instead of light?

Yes, you can. Dark corn syrup will give the pie a deeper color and a stronger molasses flavor. It will still work great.

2. How do I know when the pecan pie is done?

The center should be set but still have a slight jiggle. If you insert a knife near the center, it should come out clean. Overbaking can cause cracks.

3. Can I make this pie ahead of time?

Absolutely. You can make it a day in advance. Keep it covered at room temperature. It actually tastes better the next day.

4. How should I store leftover pecan pie?

Cover it tightly with plastic wrap or foil and store at room temperature for up to 2 days. You can also refrigerate it for up to 5 days.

5. Can I add chocolate or bourbon to this recipe?

Yes, many people add 1/2 cup of chocolate chips or 2 tablespoons of bourbon to the filling. Just reduce the corn syrup by 2 tablespoons if adding bourbon.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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