Photo: Southern Pecan Pie Recipe
Ingredients
- 1 sheet refrigerated piecrust (half a 15-ounce package)
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 1/2 teaspoon salt
- 5 1/3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups toasted pecan halves
- Freshly whipped cream, for serving (optional)
Directions
Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.
Photograph by Kana Okada
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 23 reviews
By Nene's kitchen
on March 30, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By marilynnsuzette...
East Coast / So...
on January 30, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By Socialthreat
on January 10, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 23 reviews