Southern Pecan Pie

Southern Pecan Pie

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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.

Rating:

★★★★★ 1 vote

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

How to Make Southern Pecan Pie

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.

Printable Recipe Card

About Southern Pecan Pie

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



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