Southern Pecan Pie

This classic Southern pie is great anytime, not just at Christmas.

Photo by Diane V.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (9-inch) refrigerated or frozen pie crust (thawed)

  • 1/2

    cup light corn syrup

  • 1

    cup light brown sugar, firmly packed

  • 1/4

    cup granulated sugar

  • 2

    tablespoons unsalted butter, melted

  • 1/2

    teaspoon salt

  • 1

    teaspoon vanilla extract

  • 3

    eggs

  • 1 to 1-1/2

    cups chopped pecans, divided

  • Pecan halves to garnish top of pie, optional

Directions

Preheat the oven to 350 F. If using a refrigerated crust, unroll and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Prick either crust lightly and bake until light golden brown, about 9 minutes. Cool completely on a wire rack. (Leave the oven on.) Whisk the eggs in a medium bowl. Add the corn syrup, brown sugar, granulated sugar, salt, melted butter, and vanilla, whisking well. Stir in 1/2 cup chopped pecans. When crust is cool, spread remaining 1/2 cup chopped pecans evenly over the bottom of the crust. Pour the filling over the pecans. Arrange pecan halves on top in a decorative pattern, if desired. Gently tent a piece of aluminum foil over the filling and crust. Bake pie for 30 minutes then remove the foil and continue to bake for another 20-30 minutes, or until center is set and a knife inserted into the center comes out clean. (The center should only have a very slight jiggle.) Cool completely on a rack. Serve as is or topped with whipped cream / whipped topping or vanilla ice cream.

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