southern pecan pie
(1 rating)
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This recipe makes TWO 9/10" deep dish pies. Truly southern, buttery sweet, and very easy to make. I use frozen crusts and they come in packs of two, so, I'm giving you a double recipe, which can be halved for a single pie. It's so easy to make, though, you might as well bake two and freeze one.
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(1 rating)
yield
6 to 8
prep time
10 Min
cook time
50 Min
method
Bake
Ingredients For southern pecan pie
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6eggs - grade a large
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1 1/3 csugar
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1/2 tspsalt
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2 cdark kayro - dark corn syrup
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3/4 cbutter - melted
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3 cpecans
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2frozen pie shells
How To Make southern pecan pie
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1Preheat oven to 350 degrees. (Before turning on the oven, I put cookie sheets covered with aluminum foil on my pizza stone for a nice "done" bottom crust.)
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2Put 1 1/2 cups of pecans into each frozen pie shell. Pecans can be in halves, or coarsely chopped.
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3In mixing bowl, add first 5 ingredients and mix thoroughly. This can be done with your stand mixer, a hand mixer or by hand with a whisk. Pour over pecans in frozen shells dividing liquid mixture evenly.
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4Bake in 350 degree oven for 50 minutes or until a butter knife inserted between center and edge comes out clean. Cool completely before refrigerating. Pie is okay for up to 3 days covered at room temperature, but is better refrigerated up to a week. This pie also freezes well for up to 3 months.
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Categories & Tags for Southern Pecan Pie:
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