Old Fashioned Pecan Pie Recipe

Pecan pie is part and parcel of the traditional flavor of Southern cooking. Enjoy trying the following old fashioned pecan pie recipes and see whether you can decide which is your favorite. Who knows? You and Elvis might have something in common!

Old Fashioned Pecan Pie Recipes From the Old South

Recipes for pecan pie calling for corn syrup became popular in the South after 1930s; however, earlier versions such as the Louisiana pecan pie below called for molasses. See which you prefer.

Elvis's Pecan Pie

4 eggs
2 tablespoons flour
1 cup corn syrup
1-1/2 cups chopped pecans
1 teaspoon salt
1 cup white sugar
1/2 cup butter
1 cup water
1 9-inch unbaked pie shell

Melt butter and blend in all other ingredients and milk together well. Pour into an unbaked pie shell and bake about 1 hour in a 325°F oven.

Louisiana Pecan Pie

1/3 cup butter
1-1/4 cups sugar
1/2 cup light molasses
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped pecans
1 9-inch unbaked pie shell
Whipped cream, if desired

In mixing bowl, cream butter and sugar until fluffy. Add molasses and beat mixture well. Add eggs, one at a time, beating well after each addition. Stir in vanilla flavor, salt, and pecans. Pour filling into pie shell.

Bake pie on bottom rack at 375°F for 40 to 45 minutes, or until just set. Remove from oven and cool on rack. Serve topped with whipped cream, if desired.

Southern Pecan Pie

3 eggs
1 cup brown sugar
1 cup Karo (corn) syrup
1 tablespoon butter
1 cup pecans
1 teaspoon vanilla

Cream sugar and butter and add syrup, well-beaten eggs, pinch of salt, and vanilla. When well mixed, add halved pecans and put in pie plate lined with pastry. Bake in moderate oven (350°F) until firm. —Mrs. Maude McLendon, Southern Recipes