SOUTHERN PECAN PIE

I've been making this Southern Pecan Pie for more than 40 years, and it has become a family tradition. I first started making it when I was a teenager, and if I remember correctly, the original recipe came from an old Better Homes and Gardens cookbook.

Pecan pie always has a place on our Thanksgiving table. I'm fortunate to have a massive pecan tree in my backyard that produces delicious native pecans, along with chickens that provide fresh eggs for my pies. I also use those homegrown pecans to make my candied pecans, another favorite around here.

After making this pie for so many years, it's still the pecan pie recipe I come back to every Thanksgiving. It has a rich, sweet filling loaded with pecans and is surprisingly simple to make.

   INGREDIENTS

  • 1 Purchased pie crust or home made pie crust (see recipe below)
  • 3 eggs, slightly beaten
  • 1 cup corn syrup
  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1 teaspoon vanilla
  • 1 1/4 cups pecan halves

 For filling, combine eggs, corn syrup, sugar, melted butter, and vanilla. Mix well. 


Stir in pecan halves


Pour the filling into the pastry shell.


To prevent over-browning, cover the edge of the pie with foil and place in preheated oven.


Bake at 350 degrees for around 45 minutes.


DIRECTIONS

  1. Preheat oven to 350 degrees F.   Prepare purchased crust or  roll out pastry for Single-Crust Pie and line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
  2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecan halves.
  3. Pour the filling into the pastry shell. To prevent over-browning, cover the edge of the pie with foil. and place in preheated oven.
  4.  Bake for about 45 minutes.  Pie is ready when the pie only slightly “jiggles” when you remove from oven.  It will set (get harder/thicker) as it cools.
  5. Cool on a wire rack.

CHOCOLATE PECAN PIE

Prepare as above, except before adding the filling to the pastry-lined pie plate, pat 1/2 cup semisweet chocolate pieces onto bottom of pastry shell. Pour filling over the top of the chocolate pieces.


Pastry for Single-Crust Pie

INGREDIENTS

1 1/4 cups all purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 tablespoons cold water

DIRECTIONS

Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use  your hands to slightly  flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.

 Print Recipe
SOUTHERN PECAN PIE
YIELD: 1 pie 





Ingredients

  • 1 Purchased pie crust or home made pie crust (see recipe below)
  • 3 eggs, slightly beaten
  • 1 cup corn syrup
  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1 teaspoon vanilla
  • 1 1/4 cups pecan halves

 Directions

  1. Preheat oven to 350 degrees F.   Prepare purchased crust or  roll out pastry for Single-Crust Pie and line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
  2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecan halves.
  3. Pour the filling into the pastry shell. To prevent over-browning, cover the edge of the pie with foil. and place in preheated oven.
  4.  Bake for about 45 minutes.  Pie is ready when the pie only slightly “jiggles” when you remove from oven.  It will set (get harder/thicker) as it cools.
  5. Cool on a wire rack.