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Utterly Deadly Southern Pecan Pie

When it comes to the holiday season, there’s nothing better than the classics, and we all know that Thanksgiving dinner isn’t complete without a Southern Pecan Pie!

Southern Pecan Pie

Incredibly easy and delicious, with loads of buttery pecans baked in a soft filling made with eggs, butter, and sugar. It has a total of eight easy ingredients, and if using a frozen or premade crust, you can have it in the oven in less than ten minutes. Now let’s get baking!

TO MAKE SOUTHERN PECAN PIE, YOU WILL NEED

  • 1 (9 inch) pie crust, unbaked or frozen
  • 2 ½ cups pecans, coarsely chopped
  • 3 large eggs, room temperature
  • 1 cup light or dark corn syrup
  • ¾ cup packed light or dark brown sugar
  • 3 tbsp melted unsalted butter, slightly cooled
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp salt

See the recipe card for full information on ingredients and quantities.

HOW DO YOU MAKE SOUTHERN PECAN PIE?

Step 1: Preheat oven to 350 degrees. Add pecans to the unbaked pie shell.

Step 2: In a large bowl, stir together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt. Pour the mixture over the pecans.

Step 3: Bake for 55-60 minutes or until the center has just a slight jiggle but the edges are stable and set.

Step 4: Cool for at least 2 hours before slicing. Serve and enjoy your freshly baked Southern Pecan Pie.

RECIPE NOTES AND HELPFUL TIPS:

If you have the time make a delicious homemade pie crust. Simply cut this recipe in half since it is for a double crust. It won’t take long at all, and your guests will be so impressed with your cooking.

Don’t chop your pecan halves too much. Just a quick coarse chop. There should still be whole halves and some quarters for the best texture.

The pie should still be ever so slightly jiggly in the middle when it is done; however, the outside should be set and steady.

For the ultimate pleasure, top your Southern Pecan Pie with fresh whipped cream and a pinch of cinnamon.

NUTRITIONAL INFORMATION:

Yield: 8 | Estimate the nutritional information for each serving:

Calories: 603kcal | Total Fat: 38.1g | Cholesterol: 81.2mg | Sodium: 169.4mg | Total Carbohydrates: 66.1g | Sugar: 52.3g | Protein: 6.9g

FREQUENTLY ASKED QUESTIONS (FAQs):

1. How do I prevent a runny pecan pie filling?

Ensure that the pie is baked long enough for the filling to set. It should have a slight jiggle but not be overly liquid when you take it out of the oven. Also, letting it cool completely helps the filling firm up.

2. Can I use light or dark corn syrup?

Traditional Southern Pecan Pie recipes often call for dark corn syrup for its rich flavor, but light corn syrup works as well. You can also use a combination of both.

3. What if I don’t have corn syrup?

You can substitute corn syrup with a mixture of honey, maple syrup, or golden syrup. Keep in mind that this may slightly alter the flavor.

4. How do I prevent the crust from getting soggy?

Blind bake the pie crust before adding the filling. This involves baking the crust for a short time without the filling to help it set and reduce sogginess.

5. Do I need to toast the pecans?

Toasting the pecans before adding them to the pie enhances their flavor. It’s an optional step, but it contributes to the overall taste.

6. Can I use chopped pecans instead of whole ones?

Yes, you can use chopped pecans if you prefer a different texture. It won’t affect the pie’s taste.

7. How long should I let the pie cool before slicing?

Allow the pie to cool completely, which usually takes about 2 hours. This ensures that the filling sets properly.

8. What should I do if my pie crust is browning too quickly?

Cover the edges of the pie crust with aluminum foil to prevent over-browning while the filling finishes cooking.

9. Can I add chocolate to this Southern Pecan Pie?

Absolutely! Many variations include chocolate chips or chunks for a delightful chocolate-pecan combination.

10. How should I store leftover Southern Pecan Pie?

Once cooled, store the pecan pie covered in the fridge for up to 4 days or freeze for up to 2 months.

Let’s Make This Utterly Deadly Southern Pecan Pie!

Southern Pecan Pie

And there you have it – this easy, deadly yummy Southern Pecan Pie is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

Utterly Deadly Southern Pecan Pie

Sandra Myers Utterly Deadly Southern Pecan Pie Utterly Deadly Southern Pecan Pie Print This
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 (9 inch) pie crust, unbaked or frozen
  • 2 ½ cups pecans, coarsely chopped
  • 3 large eggs, room temperature
  • 1 cup light or dark corn syrup
  • ¾ cup packed light or dark brown sugar
  • 3 tbsp melted unsalted butter, slightly cooled
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp salt

Instructions

Step 1: Preheat oven to 350 degrees. Add pecans to the unbaked pie shell.

Step 2: In a large bowl, stir together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt. Pour the mixture over the pecans.

Step 3: Bake for 55-60 minutes or until the center has just a slight jiggle but the edges are stable and set.

Step 4: Cool for at least 2 hours before slicing. Serve and enjoy your freshly baked Pecan Pie.

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