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 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
For filling, combine eggs, corn syrup, sugar, melted butter, and vanilla. Mix well.
Stir in pecan halves.
Pour the filling into the pastry shell.
To prevent over-browning, cover the edge of the pie with foil and place in preheated oven.
Bake at 350 degrees for around 45 minutes.
Directions
- 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.
- For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecan halves.
- Pour the filling into the pastry shell. To prevent over-browning, cover the edge of the pie with foil. and place in preheated oven.
- Bake for about 45 minutes. 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.
- Cool on a wire rack.
CHOCOLATE PECAN PIE
Prepare as above, except before adding the filling to the pastry-lined pie plate, pat 1/2 cup semisweet chocolate pieces onto bottom of pastry shell. Pour filling over the top of the chocolate pieces.
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.
Southern 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
Instructions
-
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.
-
For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecan halves.
-
Pour the filling into the pastry shell. To prevent over-browning, cover the edge of the pie with foil. and place in preheated oven.
-
Bake for about 45 minutes. 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.
-
Cool on a wire rack.
Notes
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.
CHOCOLATE PECAN PIE
Prepare as above, except before adding the filling to the pastry-lined pie plate, pat 1/2 cup semisweet chocolate pieces onto bottom of pastry shell. Pour filling over the top of the chocolate pieces.
