the not too sweet southern pecan pie

Name: The Not Too Sweet Southern Pecan Pie
Prep time: 10 min
Cook time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 1 cup(s) white corn syrup; 1 cup(s) dark brown sugar; 1/3 cup(s) butter, melted; 3 large eggs, beaten; - vanilla - dash; - salt - pinch; 2 cup(s) pecans - whole(if only placing on top) or pieces (if putting into pie)

(1 RATING)

149 Pinches 1 Photo

cathy tate

high point, NC

Updated on May 22, 2013

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.

Rate

prep time 10 Min

cook time 45 Min

method Bake

yield 6 as Pie/ 24-25 as Tarts

Ingredients

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

How To Make the not too sweet southern pecan pie

Step 1

Preheat 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.

Step 2

Bake at 350 degrees for 45-50 minutes.
Step 3

TARTS: Double recipe and use pecan pieces only. Combine all ingredients. Pour into tart shells. Bake at 350 for 20 minutes. Makes 24-25.
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