Southern Pecan Pie

 

Finding the perfect pecan pie recipe is challenging; they’re too runny, too sweet, not sweet enough. Southern Pecan PIe isn’t too chewy, it solidifies nicely, and the level of sweetness is just right. This is one of the two pies that I love to serve with a dollup of Bourbon-Spiked Whipped Cream.

 
 
Southern Pecan Pie
 
 

Elements

1 9-INCH PIE CRUST, UNBAKED

3 EXTRA-LARGE EGGS

1 CUP CANE SUGAR

3/4 CUP DARK CORN SYRUP

1/2 CUP LIGHT CORN SYRUP

1/3 CUP BUTTER (1-1/2 STICKS), MELTED

2 TABLESPOONS LIGHT BROWN SUGAR

1 TEASPOON MADAGASCAR BOURBON OR MEXICAN VANILLA EXTRACT

1-1/2 CUPS PECAN PIECES OR HALVES

Directions

  1. Preheat the oven to 350°F (176°C). 

  2. Place the pie crust in a 9-inch pie dish (regular, not deep dish) and set aside.

  3. In a large mixing bowl, whisk together the beaten eggs, cane sugar, dark corn syrup, light corn syrup, melted butter, brown sugar, and vanilla extract until smooth.

  4. Pour and spread the pecan pieces or halves evenly onto the pie crust. 

  5. Pour the egg mixture over the pecans; they will float to the top.

  6. Bake for 30 minutes covered, remove the foil, and bake for 20-30 minutes uncovered.

  7. Remove from the oven and let cool completely before serving.

 
 

x, Melissa

 
PieMelissa ChildressPecan, Southern, Nuts