There’s no ranting or raving needed to convince you that this southern pecan pie recipe is one you will want to bake for your holiday dessert table.
I shared this recipe when I first started blogging and it’s worthy of a re-appearance especially during the busiest baking season of the year. Pecan or pee-can pie (the southern pronunciation) is a traditional pie that must be included on every southern dessert table and this pie is “easy as pie” to make and bake. I make homemade crust for all my pies and I will share the recipe in another post. However, to keep this pie simple, use a store bought pie crust and fill it with the delicious guts of this recipe.
Your guest will kiss the cook after a slice of this nutty boy!
Until next time,
Enjoy!
Marsha Jones
Yields 1- 8 inch pie
Serves 8 slices
10 minPrep Time
PT45-50MCook Time
55 minTotal Time
Save RecipeIngredients
- 1 cup pecans
- 1 cup granulated sugar
- 4 large eggs
- 3 tbs. melted butter
- 1 tbs. vanilla extract
- ½ cup (light) Karo syrup
- ½ cup (dark) Karo syrup
- 1 unbaked pie shell
Instructions
- Pre-heat oven to 375 degrees. In a medium bowl, beat eggs until blended, add sugar, syrup, butter and vanilla beat until smooth. Stir in pecans. Pour into unbaked pie shell and bake for ten minutes. Lower oven temperature to 350 degrees and continue baking for 35 minutes or until center of pie is firm.
- To keep the edges of the crust from getting over baked, cover them with foil before placing the pie in the oven.
