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Southern Pecan Pie Recipe

Southern Pecan Pie

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on March 30, 2013

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    I'm a southern gal who gathers, shells, and toasts her own pecans. This pecan pie recipe is right on and does Mississippi paper shells proud! I guess a Cally boy does know a thing or two about a thing or two!

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  • on January 30, 2013

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    I found the recipe very easy to follow and it had everything that my previous recipe had but I couldn't find it. Its in the oven right now so I'll let you know how it turns out but I'm not worried everything was in place or I would not have tried it. Thanks!!!! and HAPPY HOLIDAYS!!!!

    Marilynn S Wells 12/23/2012

    Update from 12/23/12 - the Pecan Pie was fabulous. I got nothing but compliments from the recipients. I'll be storing this one for future use.

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  • on January 10, 2013

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    I've made a lot of Pecan Pie recipes while searching for just the right one. This is one that I'll be sticking with from here on out. The mix of chopped pecans and whole is really key. The absolute only change/addition I make is that I add 1-2 cap fulls of boubon to the mix. It's not enough to change the consistency or even to make it be like HELLO BOOZE, it's just enough to make you say "now what is that wonderful extra flavor?" As far as the crust, I would suggest weighting it when you pre-bake so that it doesn't get all bubbled up. I use parchment paper and beans for this. Works every time.

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  • on January 01, 2013

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    Great recipe! Add a tablespoon of molasses to take it over the top! I didn't pre bake the shell, if you do you need to tent it with foil or it will be really brown. Its not a bad idea to tent it the last 20 minutes anyway. Don't worry about a knife coming out clean, if it does its over baked. The pie will set as it cools. Make sure you let it cool completely before you slice it or the filling will run out. This is the best recipe i've found yet and i've baked alot of pecan pies. The brown sugar is much better than white sugar. Make sure you use real karo syrup the substitute has water in it, not good. Happy new year all!

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  • on December 29, 2012

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    By far the best pecan pie filling I've ever made. Love the toasted pecans both in the filling and on top of the pie, My only complaint? Why put this fabulous filling into a pre-made pie shell? Make one from scratch using unsalted butter. Simply amazing!

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  • on December 19, 2012

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    I was disappointed! The oven temp for this receipe is way to high! and it doesnt tell you to cover edges with foil. So my pecans burnt. And the receipe says to use toasted pecans. If i had pre toasted them it would be completely ruined. found another receipe which says to cook pecan pies at a low 350 so i am sorry this receipe doesnt tell you that

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  • on December 07, 2012

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    This was the first time I made Pecan Pie, I do not eat it. However, a co-worker friend wanted one for his birthday. I am from New Jersey, pecan pie was not a big thing when I was grewing up, but now I live in North Carolina and pecan pie is a BIG THING. Well, I baked Guy's pie and have had 3 requests from co-workers for Christmas to bake them a pecan pie. Well I figure if my southern friends loved it...IT MUST HAVE BEEN GOOD!

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  • on November 27, 2012

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    let me tell you this pie was AMAZING! Both my family and I gobbled it down like there was no tomorrow! Wonderful recipe, easy and delish!

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  • on November 23, 2012

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    Made for Thanksgiving dinner. After making several other pies from various recipes, I have found the winner! Not overly sweet, which I prefer. Light corn syrup is the way to go. Can't miss recipe!

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  • on November 23, 2012

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    Yummie pie and easy to make. Will become one of our family favorites and we are true southern:

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