Real Recipes From Real Home Cooks ®

southern pecan pie

(1 rating)
Recipe by
Deborah Anne Dannels
marianna, FL

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.

(1 rating)
yield 6 to 8
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For southern pecan pie

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

How To Make southern pecan pie

  • 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.