Southern Pecan Pie

SOUTHERN PECAN PIE

I have been using this recipe to make pecan pies for over 30 years.  I think it was in an old Better Homes and Gardens cookbook that I had when I was a teenager.

Pecan pie always shows up on the Thanksgiving menu because I have a massive pecan tree in my backyard  that produces the delicious native pecans.  I also have a few chickens that give me fresh eggs which I use for the pies and to make my candied pecans.  You can check out that recipe HERE.

   Pecan Pie

   Ingredients

  • 1 Purchased pie crust or home made pie crust (see recipe below)
  • 3 eggs, slightly beaten
  • 1 cup corn syrup
  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1 teaspoon vanilla
  • 1 1/4 cups pecan halves

   Directions

  1. Preheat oven to 350 degrees F.   Prepare purchased crust or  roll out pastry for Single-Crust Pie and  line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
  2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecan halves.
  3. Pour the filling into the pastry shell and place in preheated oven.
  4. To prevent over-browning, cover the edge of the pie with foil. Bake for about 45 minutes. Remove foil  Bake longer if needed.  Pie is ready when a knife inserted near the center comes out clean or when the pie only slightly “jiggles” when you remove from oven.  It will set (get harder/thicker) as it cools.
  5. Cool on a wire rack.
  6. Cover and refrigerate within 2 hours.  *see note

 

Note:  I just wanted to make a couple of side notes.  The original recipe said to pour the sugar/egg/butter mixture into the crust while on the rack in the oven.  I have no idea why, it was just the way this old recipe was written.

Secondly, the recipe says to refrigerate within 2 hours.  I have never refrigerated my pecan pies  and when you purchase them from the bakery, they are not refrigerated.  With that being said, I think you should do what you feel is best for your family health.

 

THE BEST SOUTHERN PECAN PIE EVER !

 

   Pastry for Single-Crust Pie

Ingredients

1 1/4 cups all purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 tablespoons cold water

Directions

Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water     over      part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1     tablespoon of    the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use  your hands to slightly  flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.



96 Responses to Southern Pecan Pie

  1. Donna Mabe says:

    For the pecan pie is it light or dark corn syrup?

    • admin says:

      I always use light but you can use either one. It’s just a taste preference but most recipes will call for light karo. I’ll be sure to add that to my post. Thanks for pointing it out.

      • Robert Heiney says:

        I’ve always used dark syrup, because of the addition of molasses in the dark. It adds that extra flavor to the pie. Also throw the Pecans into the bottom of the pie shell BEFORE you pour. They’ll float to the top coated with the mixture.

        • admin says:

          I have never tried dark corn syrup but think I will the next time I make one. I also think I’m going to try the walnuts someone mentioned.

    • Jackie says:

      My pie filling afterm its done and cool i’s lumpy. What am I doing wrong?

      • admin says:

        I have been making pecan pies for over 30 years and have never had a lumpy pie so I’m not really sure what could cause it. I have been know to burn the crust, under cook it (where it’s still runny) and over cook it (where it looks more like buttermilk pie) but have never seen it “lumpy.” Did it still have a good taste?

        I did some research to see if I could find any information and I came across the article at Southern Blue Plate with step by step instructions including photos. Maybe you can look at each step along the way and see if you did anything differently. I don’t know if the recipe is exactly the same but the consistency of the product should be the same.

        I also read on one article that said having your pecans chopped really small could cause it to be lumpy or possibly not getting all of the ingredients thoroughly mixed. I have had some amazing tips from other readers so maybe someone has some suggestions or helpful tips.

  2. Irene says:

    You can.leave out the corns syrup and just make it with sugar. Corns syrup is really ad for u…I use raw sugar much sweeter and need less.

    • admin says:

      I have will have to try that sometime. I just make it the way my grandmother did. Sometimes I will add white chocolate or milk chocolate chips but for the most part, I stick with grandma’s recipe. She passed away in 1985 and cooking is a way I stay connected to her.

      Thanks for the suggestions.

      • Love Chemistry says:

        First, can’t wait to make this! Second, corn syrup is not bad for you in the same way high fructose corn syrup is. Without going into too much detail, corn syrup is glucose (which is what your body uses for energy, more importantly your brain) so it is easier for your body to digest it. IN short it is sugar, just the sugar your body directly uses. Of course like everything, use in moderation. But it is not bad for you, only if you consume too much. Enjoy!

      • Grandma's Baker says:

        Love what you said about your grandmother. I feel the same way. My grandmother taught me to bake and make pie crust from scratch. I’ve passed this down to my girls and now to my nieces and this year, a great niece is coming! She’s 15 months but you can’t start too early!

        • admin says:

          I have a 14 month old grandson and hope to teach him some day. My grandmother passed away in 1985 and I still miss her every day.

    • Millie says:

      I use raw sugar also and syrup but you can it the.syrup with no high fructose in it…

  3. Gayla says:

    Why do you pour mixture in pie shell while on oven rack as opposed to the counter? Just curious

    • admin says:

      That is the old fashion way of doing it I guess and I used my grandmother’s recipe and that is the way it was written. You don’t have to do it that way and I went back and changed the wording so hopefully that will help with the confusion. I have no idea why that did it but if anyone knows the reasoning behind it, I would love to hear about it.

      • Lisa says:

        They do it that way so the pie filling doesn’t spill everywhere. I fill my pie shells with pumpkin pie filling in the oven so I don’t make a huge mess.

        • admin says:

          Wow, I have met so many smart people who have all of this great knowledge. I spent a lot of time with my grandmother on the farm when I was growing up (in the 60’s & 70’s) when we didn’t have internet and only 3 channels on the TV so we spent a lot of time baking. I never knew why she did a lot of the things she did, I just copied her.

        • Robert Heiney says:

          Try using a baking sheet to transfer from counter to oven, just use a parchent sheet to catch the boil over (if there is any) That’s how we do it in the bakery.

      • MBVedane says:

        Pouring while in the oven reduces the risk of tipping/spilling a really full pie tin.

        • admin says:

          All of you smart people. I figured that was probably why but I’m not sure in my case it would be better since I can see me spilling it all over the oven door.

      • Jodi says:

        Since the filling is all liquid before baking, filling the pie crust on the oven rack as opposed to on the counter prevents sloshing and spilling of the filling during transfer from the counter to the oven. Handy tip if you’re clumsy like me! :/

        • admin says:

          That’s why I buy the deep dish pie crust or simply put my pie crust in one of my deeper pie plates. It’s amazing how big a mess I can make in just a few steps. Thanks for the information.

      • Bobbie Matson says:

        They used to pour it in the shell while it was on the rack for insurance to keep you from spilling the mixture during transport

    • Cathy says:

      I do this with pumpkin pies too, especially since I use premade crusts in the flimsy tins, the filling is fairly runny and can get jostled around while you are putting it in the oven and make a huge mess in your hot oven. I like to half way fill the crusts and pour the rest in while its in the oven.

    • Marsleen says:

      Because it is easier to spill when transferring it from the counter to the oven. And the mixture won’t get on the crust on the outside and burn.

    • D. Foster says:

      Because it’s runny and easily spills. I always put mine on a large cookie sheet to take care of things like that.

    • Pam m. says:

      So you don’t spill it getting it to the oven. The pie is very full

    • Jennifer says:

      I know most of these comments are older but my thinking with pouring the mixture into the pie crust on the rack might help with the spillage that might occur when moving it from the counter.

  4. […] link for this recipe is: http://www.sweetsouthernblue.com/2014/11/20/southern-pecan-pie/  Although most recipes are similar for pecan pie. I used a store bought pie crust to save a […]

  5. […] link for this recipe is: http://www.sweetsouthernblue.com/2014/11/20/southern-pecan-pie/  Although most recipes are similar for pecan pie. I used a store bought pie crust to save a little […]

    • admin says:

      Thanks so much for the link back. Your pie looks much better than mine and your pie crust looks fantastic. What’s your secret?

    • admin says:

      Thanks so much for the link back. Your pie is much prettier than the one I made. What’s your secret to getting that perfect golden pie crust? It looks perfect !

  6. Kristine says:

    Do you prebake the pie shell before adding the filling?
    Thans

    • admin says:

      No. The pie bakes for so long that I don’t think you need to, but I don’t think it would hurt anything if that is the way you like to make your pies. I usually only prebake crust when I make meringue pies. If you do prebake it when you make a pecan pie, let me know how it turns out. I’m always looking for a better way to doing things.

  7. Jenny says:

    Great recipe! Just like my Southern husband expected it to be thanks to you.

  8. Pam Dillinger says:

    Is the topping the candied pecans recipe you have and do you top it after pie cooked?

    • admin says:

      I use pecans from the tree in my back yard. It is a native pecan tree that has tiny pecans. It has been on the property for over 30 years and is huge so I have tons of pecans every year. The pecans are tiny so I don’t even have to chop them up if I don’t want to.

      I just dump them in with the sugar/egg/syrup mixture and they become coated during the process. Pecan pies take a while to cook so that sugary goodness bakes around the pecans giving them an almost candied taste.

  9. robin says:

    Super easy to put together & looks delish!! I can’t wait for the complements. Thank you for sharing, Happy Thanksgiving.

    • admin says:

      I don’t why people think pecan pies are hard to make because they are a snap to make. I think the hardest part for most people are chopping the pecans and making sure the crust doesn’t burn around the edges.

  10. Bobbie says:

    I am baking this pie for thanksgiving.

  11. Teri says:

    we have an allergy to butter….can it be made without or a substitute?

  12. Cathy says:

    Do you use reg pie crust of deep dish?

    • admin says:

      I use deep dish just because I am so bad about spilling the ingredients when I’m sliding it into the oven.

      • Getty ready says:

        That’s why you fill it in the oven. You won’t have to worry about spilling it on the way to the oven.

      • Sara says:

        I’ve made this exact recipe (I found it years ago and haven’t switched) and I LOVE it.

        Just a couple notes:
        1) Filling the pit on the oven rack is simply to reduce the likelihood of spilling. A lot of pie recipes (or cheesecakes, custards, etc) will say to do it. But reducing spillage is the only purpose.

        2) My great aunt made this recipe for years using walnuts instead of pecans. They taste almost identical, especially when roasted, and we prefer our nuts (whichever ones) chopped up roughly, so there’s also little-to-no visual difference. For the first 10 years of my life I didn’t even know we weren’t eating pecan pies from my aunt all those years. Just for those who want to give that a try, or want to save a LITTLE money (pecans are very expensive in my area and walnuts are slightly less so.)

        • admin says:

          Thanks for the information. We have an old hickory nut tree in our pasture and have used it instead of pecans. I have tons of pecans because I have a HUGE pecan tree in my back yard and I have chickens for the eggs. That’s why I make a lot of pecan pies and candied pecans. I don’t know if I have ever had walnuts but it sounds wonderful.

  13. Erica Martinez says:

    I made this the other night and the pie crust wasn’t cooked through and the filling was a bit too liquidy (it fell apart when cutting into it.) I wanted to put it back in but the pecans were already pretty brown and I didn’t want them to burn. It was delicious nonetheless so I’m trying again tonight. If the same happens, can I just cover the top of the pie with foil paper to prevent that or just bake longer? I’ve never made a pecan pie and it tasted amazing, it just wasn’t as solid-ish as I wanted. Help 🙁

    • admin says:

      That’s what I would do. If I have to bake it longer due to it being too runny (I mentioned earlier that I have always been told it’s a humidity thing) then I keep foil around the edges the entire cooking time which keeps it from burning. You may try turning down your oven. I know my mother burns every pecan pie she makes and I think her oven is just set higher than mine. Hers is also electric and mine is gas. Maybe that makes a difference.

      I have been baking almost 40 years ( yes, I’m old) and anytime I have a pie that just doesn’t seem to be setting like it should, I turn down the oven to 300 – 325 degrees and let it stay in longer. The pie I baked in the photo turned out perfect. Sometimes they don’t even though I do everything the same every time. I don’t know why unless it does have something to do with the humidity. If it’s raining or the humidity is really high, the filling doesn’t set as good. I have no idea if this is true or has anything to do with it.

      I’m sorry yours didn’t set perfect and that is something you are going to run into with pecan or buttermilk pies at times. Maybe someone has a great tip to keep this from happening. I would LOVE to know about it if anyone has any suggestions.

    • Karen says:

      I put my pie on a lower rack of the oven so that the bottom of the pie crust bakes and the top of the pie does not get browned too much.

  14. Donna Kline says:

    I think the old fashioned way the pecans got crisp when placed on top.

    • admin says:

      They are crisp and my favorite part of the pie. I have been know to pull the pecans off and eat them leaving the filling and crust behind. It’s horrible and I probably shouldn’t even admit to doing it ~ I’ll never confess it was me though. 🙂

  15. Dianna says:

    The reason the recipe calls for pouring the filling into the crust with the crust is in the oven is so the pie doesn’t slop onto the crust. When this happens the crust will likely burn. But using a deep dish solves the same issue. Just keep the crust edges clean. Happy Thanksgiving.

    • admin says:

      That’s why I have to use foil around the edges. I’m not graceful enough to keep it clean but the foil does a wonderful job. I had never realized that the sloshing of the filling was causing it to burn so thanks for that tidbit of information.

  16. Vickie says:

    I just made my first Pecan pie yesterday and used this recipe. I think I may have cooked it too long as the pie didn’t jiggle when I checked it at 50 minutes. It looks great but I don’t know until I slice it if it’s ok. Any input would be appreciated 🙂 I don’t want to cut it until after we have dinner.

    • admin says:

      How did the pie turn out? I was visiting my grandson and they don’t have internet. If it didn’t “jiggle” I bet it was perfect.

      How had was it to make for a first timer? I think pecan and pumpkin are some of the easier pies to make. Especially compared to meringue pies.

  17. Beth says:

    Your using a deep dish is the reason the recipe called for filling the pan while on the oven rack–less apt to spill, like it might while carrying it to the oven. A lot of older pumpkin pie recipes say to do that, too.

    • admin says:

      I didn’t know that about pumpkin pie but I never made it when I was younger. I hated pumpkin and it was one of those things that I tried as an adult and fell in love with. I now love everything pumpkin!

  18. Jessica says:

    I’m making mine with half corn syrup and half cane syrup. Didn’t have pecans so I stirred in chopped walnuts.

    • admin says:

      Someone else mentioned using walnuts. I think it sounds fantastic since I love walnuts. I just use pecans since I have a plentiful supply. I’m putting it on my list to try.

  19. Britt says:

    I made this pie for thanksgiving and it looked absolutely perfect! However, when I cut into it, it was a bit runny… any idea why that might’ve happened? It had a great flavor, I just wish it didn’t run.

    • admin says:

      I have had mine to do that. I have always heard it’s a humidity thing but have no idea if that is true. I usually just cook mine longer leaving the foil around the edges so the crust doesn’t burn.

  20. Danielle Goddard says:

    I made this pie for Thanksgiving, my first ever pecan pie! The pecans were so buttery and delicious, it got great reviews from my family!

  21. JoAnna says:

    This pie came out perfectly…was devoured quickly

  22. Mary williams says:

    Is there a product you can put around the pie crust you can purchase?

    • admin says:

      I use aluminum foil that I cut into strips with scissors. I then just crimp this foil down over the edge of the pie crust .

      I have pie crust covers that I purchased from Pampered Chef but they only fit one particular size of pie. They don’t work with the purchased frozen crust that you buy in the store and they don’t fit the pie crust I make myself but there are probably some out there that would work. Foil is just easy for me.

  23. Laura Doty says:

    This is a great basic recipe…I make two pies and double….also I live at 7,000′ elevation so there a couple of things I have to do differently…Remember this is a double recipe, 7 eggs…and bake at 375 for 15 mins then 360 for 35-40 mins.
    For my taste preference, I use brown sugar instead of white and half dark Karo and half white Karo (double recipe=1 cup each)and 1/4 teaspoon salt.
    Really rich and yummy.
    I want to get creative and try some cinnamon and /or a splash of bourbon…someday, maybe.

    • admin says:

      The adjustments sound great. I think I may try the brown sugar next time and the splash of bourbon would be amazing. Thanks for tips!

  24. Rebecca says:

    I’m from deep south GA and we always use cane syrup for pecan pies. We have also left out the nuts and had syrup pies. My kids don’t like the can syrup ones and I still (at 71) won’t eat any other kind.
    BTW. You can put some cornstarch in the filling and it won’t be as runny.

    • admin says:

      I LOVE all of the wonderful stories/information I have received, and still receive, from people. I have never heard of syrup pies and I think my brother-in-law would love it because he always says he would love a pecan pie without pecans. I have also never thought of using cornstarch in my pie even though I use it in my cream pies.

      Thanks you so much for taking time to give me this information !

  25. Cathy Rowe says:

    Can I assemble the pies, freeze than bake off. I have never done it this way before but would like to bake early.
    Defrost before baking off, or bake off while still frozen. How long to cook if baked frozen.
    Thanks

    • admin says:

      I would bake my pie until it’s almost completely done, remove from oven, cool, and then place in freezer. To reheat, I would thaw and then place it in a 350 degree oven for about 10 minutes. You are just trying to warm it,not cook it. I also do this with pumpkin.

      I did a little research to see what others had to say and found this great article called “How to Freeze Homemade Pies for the Holidays to Help Save Your Sanity.” It covers a variety of pies and you can find the information at http://tikkido.com/node/903

  26. Marie says:

    I have always used Golden Eagle Table Syrup for pecan pies. It is made in Alabama and has a touch of honey in it. Golden Eagle is wonderful for everything!

    • admin says:

      I have never heard of if but would love to try it. I wonder if any stores in Arkansas has it.

      • Marie says:

        You know, I just am not sure. I know it is made in Fayette, AL and is in, as far as I know, in every store in Alabama. It makes a most wonderful pie and it has the sweetness of honey to it. You may even be able to buy it on line. If you can find it, by all means, do try it. You will never go back to Karo. We use it on everything including pancakes!

  27. […] recipe for Pecan pie from the Sweet Southern Blue blog is the same recipe I’ve used for years. She said she got in from her old Better Homes […]

    • admin says:

      Thanks for the feature. I love reading stories of how food brings such wonderful memories like watching a parent or grandparent prepare certain foods or the wonderful aromas that came from the oven as we waited patiently (or impatiently in my case) for the food to come out of the oven only to be told we had to wait until it cooled. I didn’t like waiting then and I don’t like waiting now which is why most pies or cakes have pieces missing when I serve them.

  28. Karen says:

    I have a recipe for an almost identical pie. The main difference is that mine calls for combining the sugar, butter and corn syrup to cook until the sugar dissolves. Is there a reason I should take that extra step? I really want to try your recipe. Thanks.

    • admin says:

      I have never heard of doing it that way. It seems like an unnecessary step. The sugar will disolve fine in the pie. Most of the time, I use a whisk when incorporating my egg, corn syurp, and butter. I think it helps to mix everything a little more evenly but even that is not necessary.

  29. […] Southern Pecan Pie Sweet Southern Blue regarding Better Homes And Gardens Pecan Pie Recipe Size: 2270 X 1674 | Source: i2.wp.com […]

  30. judy says:

    Its going in the oven! Light corn syrup,Half regular sugar/half white.
    Unsalted butter which IS MY question. Is it meant to be done with salted butter?

    • admin says:

      I only buy salted butter so it’s not an option for me. If you are on a low salt diet, I would definitely use the no salt butter.

  31. Theresa Ryan says:

    Quick and easy to make. I had to cook mine for an extra 15 minutes to get it to set. The pie came out perfect. Next time I think I will use dark corn syrup for a richer flavor.

  32. Barbara says:

    Made this pie. I always make great pie. I baked it and froze it for 5 days later. 1/2 the pie is now liquid and the pie sunk. Tonight’s my dinner!!!

    • admin says:

      I freeze pecan pies all of the time and don’t have issues so I did some reserach to see why a pecan pie would sink in the middle. My thought is that it didn’t get cooked enough. The center should barely jiggle when you take it out of the oven but with that being said, I have had the middle to stay more “liquidy” but it did not “sink in”. I think you can put it back in the oven and cook it a little more if this happens. I know that won’t help you this time but may be in the future.

      Here is what I found while researching: Pecan pie puffs and then falls. Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly. But unlike pumpkin pie which has pumpkin puree to give it structure, pecan pie filling is mostly just sugar, corn syrup and eggs, so the tendency to soufflé and fall is even greater. To test for doneness, look for a filling that’s puffed—it should jiggle just slightly when you gently shake it.

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