Southern Pecan Pie Recipe

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Southern Pecan Pie

Deborah Anne Dannels

By
@deb4325

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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Serves:

6 to 8

Prep:

10 Min

Cook:

50 Min

Method:

Bake

Ingredients

6
eggs - grade a large
1 1/3 c
sugar
1/2 tsp
salt
2 c
dark kayro - dark corn syrup
3/4 c
butter - melted
3 c
pecans
2
frozen pie shells

Directions Step-By-Step

1
Preheat 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.)
2
Put 1 1/2 cups of pecans into each frozen pie shell. Pecans can be in halves, or coarsely chopped.
3
In 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.
4
Bake 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.

About this Recipe

Course/Dish: Pies
Main Ingredient: Nuts
Regional Style: Southern