Chopped Pecan Pie
If you love old-fashioned desserts, this Chopped Pecan Pie is one to keep. It’s simple to make, full of warm flavor, and skips the corn syrup that turns some pies overly sweet. This version gives you a rich, caramel-like filling with plenty of crunchy pecans in every bite.
This pie tastes JUST like my classic pecan pie but more nutty because we’re doubling the pecans. Don’t know about my no corn syrup recipe? No worries, here’s a recap: the filling sets into a smooth, caramel-like layer just like regular pecan pie BUT no corn syrup so it has way more flavor than a karo pie.
Make this when you want an old fashioned pecan pie with more flavor and less sweetness. It’s a great choice for Thanksgiving, Christmas, or any time you want a dependable pie that impresses without being fussy.
What You Need For This Pecan Pie
A quick shopping list always helps keep baking stress-free. Jotting everything down ensures you have exactly what you need before you start mixing, especially when a recipe moves quickly once you begin. Grab my free combined meal planning AND shopping list that doubles as a coloring sheet! It’s super cute and handy, and it’s NOT AI, I had an artist draw that for me.
- prepared pie crust or my easy all butter crust
- butter
- brown sugar
- white sugar
- all-purpose flour
- salt
- eggs
- milk or half-and-half
- vanilla or vanilla paste
- pecan halves
You will also want to have these tools on hand. Be sure you don’t use a deep dish pie pan for this pie, it is old fashioned and uses just a regular non-deep dish pie pan.
- mixing bowls
- measure cups
- measuring spoons
- whisk
- wooden spoon
- paring knife
- regular pie pan not a deep dish
We also love maple pecan pie, and bourbon pecan pie! They’re favorites for anyone who likes the classic flavors of a pecan pie but with a twist.
Serve this pie with any kind of cream that you like. Be it ice cream, whipped cream, canned whipped cream, drizzled with heavy cream OR cool whip. There’s no wrong way to enjoy this pie.
To Store Pecan Pie
Store the pie at room temperature for up to 24 hours. After that, cover it and refrigerate for up to three days to keep it fresh.
Chopped Pecan Pie
Ingredients
- 1 prepared crust for a single crust pie
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 1/2 tbsp all purpose flour
- pinch of salt
- 2 eggs
- 2 tbsp milk or half and half
- 1 tsp vanilla or vanilla paste
- 2 cups pecan halves
Instructions
- Preheat the oven to 375°F
- Melt the butter and set aside to cool
- Sprinkle a little flour in the bottom of the pie pan
- Fit the pie crust into a regular pie pan not deep dish
- Trim and flute the edges as desired
- Place the pie pan in the fridge to chill
- Chop the pecans on a cutting board they do not need to be chopped fine set aside
- Whisk together the brown sugar white sugar flour and salt set aside
- In another bowl mix the eggs, slightly cooled butter, milk, and vanilla until smooth, do not whip or beat
- Pour the wet ingredients over the dry ingredients and stir to combine without beating
- Stir in the chopped pecans
- Place the chilled pie pan on a baking sheet
- Pour the pecan mixture into the pie crust
- Bake for 45 to 55 minutes or until the pie is browned and just slightly jiggly in the center
- Cool completely before serving
- Store at room temperature for 24 hours then cover and refrigerate for up to 3 days
This is so very delicious, I’m not even kidding! I haven’t made pecan pie in years and I did not want to use corn syrup again. My brain required me to whisk up the eggs before mixing in, though. I also wanted pecan halves on top. I didn’t put foil over the entire pie, so the top pecans were a little scorched, but it did not hurt the flavor, just the aesthetic. My pie needed a few more minutes in the oven to set up which is normal for me. I highly recommend this recipe and I will be using it from now on!