The Not Too Sweet Southern Pecan Pie

cathy tate


Being a true southern girl - my favorite pie is the pecan pie but it can be a bit too sweet! This recipe not only is not too sweet but it is also very easy to put together! It is a staple at all parties and church functions. It is my most requested desert recipe. It can easily be made into a pie or into tarts.

★★★★★ 1 vote
6 as Pie/ 24-25 as Tarts
10 Min
45 Min


1 c
white corn syrup
1 c
dark brown sugar
1/3 c
butter, melted
3 large
eggs, beaten
vanilla - dash
salt - pinch
2 c
pecans - whole(if only placing on top) or pieces (if putting into pie)


1Preheat oven to 350 degrees. Combine corn syrup, brown sugar, butter, eggs, vanilla, salt and pecan pieces if placing into pie (if only placing pecans on top of pie-do not add). Pour into an unbaked 9-inch pie shell. If placing pecans on top of pie, add pecans starting at the outer ring working your way inward to the center.
2Bake at 350 degrees for 45-50 minutes.
3TARTS: Double recipe and use pecan pieces only. Combine all ingredients. Pour into tart shells. Bake at 350 for 20 minutes. Makes 24-25.

About The Not Too Sweet Southern Pecan Pie

Course/Dish: Other Appetizers, Pies
Main Ingredient: Nuts
Regional Style: Southern
Other Tag: Quick & Easy