Southern Pecan Pie
This is the ultimate southern Autumn dessert.
Southern Pecan Pie
Ingredients
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 3 eggs slightly beaten
- ⅓ cup unsalted butter, melted
- ⅓ tsp kosher salt
- 1½ tsp vanilla
- ½ cup coarsely chopped pecans
- 1 cup pecan halves (possibly more for topping)
- 1 deep dish unbaked pie shell
Instructions
- Preheat oven to 350 degrees.
- Whisk the eggs then add the corn syrup, and brown sugar, mixing well.
- Stir in the melted butter, salt, vanilla and chopped pecans.
- Pour mixture into pie shell.
- Top with pecan halves, covering pie completely in spiral/circular design.
- Bake 45 to 50 minutes and check often.
- When pie is ready it will still be slightly jiggly in the center---not soupy, but just a slight jelly like jiggle.
- Depending on your oven this could take up to an hour so be sure to check it starting at 45 minutes – adding 4-5 minutes at a time until it appears done.
- You may need to tint with foil during the last 20 minutes or so to prevent overbrowning.
Notes
This recipe is derived from Dear Abby’s Pecan Pie recipe from many many years ago. I just tweaked a tiny bit! I have never been disappointed in this pie and it is always a hit with family & friends. The only way you can mess it up is by overbaking. If you bake it until there is no movement in center of pie when moved a bit, it will be hard as a rock by the time it cools! That is the only critical point with this pie. Otherwise, hard to find a more simple pie recipe that has spectacular results!