Canning Pecan Pie Filling Recipe

Pecan pie is a classic dessert, especially beloved during holidays, potlucks, and family gatherings. The nutty richness of pecans paired with a sweet, gooey filling makes it a true Southern favorite. But what if you could have that pie filling ready to go at any time, neatly stored in jars? That’s where canning pecan pie filling comes in.

By canning the filling ahead of time, you save yourself the hassle of mixing everything from scratch when you’re ready to bake. Just pop open a jar, pour it into a pie shell, and you’re nearly done. It’s a wonderful way to preserve seasonal pecans or prepare for the busy holiday season without last-minute stress.

Not only does canned pecan pie filling save time, but it also makes a thoughtful homemade gift. A jar of this filling wrapped with a ribbon and recipe card is perfect for friends, neighbors, or family members who love baking but may not have time to prepare everything from scratch.

Cooking Time and Serving

• Prep Time: 20 minutes

• Cook Time (for filling prep): 10 minutes

• Canning Process Time: 25 minutes (water bath)

• Yield: About 6 pint-sized jars (enough for 6 pies)

• Serving: 1 jar = filling for 1 standard 9-inch pie

Recipe Ingredients

• 4 cups pecan halves or pieces

• 2 cups packed brown sugar

• 1 cup granulated sugar

• 2 cups light corn syrup (or golden syrup for a richer flavor)

• 1 ½ cups water

• 6 large eggs, lightly beaten

• ½ teaspoon salt

• 2 teaspoons pure vanilla extract

• 3 tablespoons unsalted butter, melted

How to Make (Step-by-Step Instructions)

Step 1: Prepare the Jars

1. Wash and sterilize 6 pint-sized canning jars, lids, and bands.

2. Keep jars hot until ready to fill.

Step 2: Make the Syrup Base

1. In a large saucepan, combine brown sugar, granulated sugar, corn syrup, water, and salt.

2. Bring mixture to a gentle boil, stirring frequently until sugars dissolve.

3. Remove from heat and let cool slightly.

Step 3: Add Flavor

1. Stir in the melted butter and vanilla extract.

2. Slowly whisk in the beaten eggs (do this gradually so they don’t scramble).

Step 4: Fill the Jars

1. Place ⅔ cup pecans into each jar.

2. Carefully pour the syrup mixture over pecans, leaving about 1 inch of headspace.

3. Remove air bubbles with a spatula, wipe rims, and seal jars with lids and bands.

Step 5: Process for Canning

1. Place jars in a boiling water bath canner.

2. Process for 25 minutes (adjusting for altitude if necessary).

3. Remove jars and let them cool for 12–24 hours. Check lids for proper seal.

Step 6: Using the Filling

• To make a pie, simply pour the contents of one jar into an unbaked 9-inch pie crust and bake at 350°F (175°C) for 50–55 minutes until set.

Notes

• Always use fresh, high-quality pecans for the best flavor.

• Do not skip the boiling water bath process—it ensures safe storage.

• If your mixture seems too thick when opening, stir gently before using.

• Store jars in a cool, dark place for up to 12 months.

FAQs

1. Can I use dark corn syrup instead of light?
Yes, dark corn syrup will give a deeper, richer flavor, closer to traditional Southern-style pecan pie.

2. Do I have to use eggs in the canned filling?
Yes, eggs are essential for the custardy texture. However, handle carefully when adding to avoid curdling.

3. Can I pressure-can instead of water bath?
No, this recipe is best suited for water bath canning because of the sugar content and acidity level.

4. How long will the canned filling last?
Up to 12 months when stored in a cool, dark place. Open jars should be refrigerated and used within 1 week.

Nutrition Information (per serving, based on 1/8 of a 9-inch pie)

Disclaimer

Pecan pie filling is a rich, indulgent treat—best enjoyed in moderation. This recipe contains nuts and eggs, which are common allergens. If you or your guests have food allergies, please adjust or avoid this recipe accordingly.