Southern Style Pecan Pie
My Oh My, That Southern Style Pecan Pie! Scrumptious, Delicious, Delectable, Amazing, Chewy, Crunchy and Delightful. All of these adjectives describe this pie perfectly. And, if you’ve ever tasted pecan pie, then you know exactly what I’m talking about. Yes, you are in Pie Heaven! And, you may keep hearing these voices saying: “You won’t eat just one slice.” Even if you try to resist the sweet temptation, you will be lured back by your taste buds. This pie is simply Outstanding!
For the crust (I used a Trader Joe’s pie crust because I like their brand, and it is as close to homemade as you can get.) You might be satisfied with at least two slices. I won’t even divulge how many slices I have already eaten. I’ll give you a hint. Let’s just say, a little less than half of the pie remains. I am sure you can do the math.
Southern Style Pecan Pie
10
servings15
minutes1
hourIngredients
1-1/2 cups pecans (reserve a few to decorate the top of the pie)
3/4 cup Karo Light OR Dark Corn Syrup
1/4 cup unsalted butter, melted
3 large eggs
1/2 cup brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 (9-inch) unbaked, pre-made pie crust
Directions
- Preheat the oven to 350°F.
- In a large bowl, combine the pecans, corn syrup, eggs, brown sugar, pure vanilla extract, salt and cinnamon.
- Pour the mixture into the pie shell. Cover the pie crust with foil or a pie guard to prevent it from burning.
- Bake for 1 hour and allow to cool for at least 30 minutes before slicing and serving. Enjoy!
Notes
- Maple flavored syrup may be used in place of corn syrup.
Fortunately, for my waistline’s sake, I get a craving for pecan pie usually around the Thanksgiving holiday. That’s seven months away, but I caved, because I was so excited to share this dessert with you.
I just love the pecans in this pie and I used the entire bag. Nuts in general, are a lot more costly than they used to be. Pecans, especially, can be expensive; but it is worth it for this pie. After the pie came out of the oven, I let it cool. I could hardly wait to cut myself a slice. The smell was alluring. The taste was Exceptional! This pie was perfect in every way. I hope you will make this pie and enjoy it as much as I did.
Usually, pecans pies can be too sweet. That is why I decided to go easy on the brown sugar and I am so glad I did. It made a world of difference because I did not feel a sugar rush. I will definitely be making this exact pie for Thanksgiving.
I find it very interesting that most Southerners pronounce pecans using the long “a” and most Northerners say pecans as if there was an “o” in the spelling. My mom and dad are both from the South. My mom’s Southern drawl is more profound than my dad’s.
My mom is from North Carolina and my dad hails from Virginia. They both migrated to the Philadelphia area from Richmond, Virginia, in the late 80’s and lived there for three decades. My mom still uses the long “a” for pecans. Either way “pecans” are pronounced, I can concur that this pie is a Grand Slam! They both agreed that, this is one of the best pecan pies that they have ever tasted.I can truly vouch for the deliciousness of this pie. It is sweet, crunchy and oh so yummy.
I sure hope you and your family enjoy making this winner of a pie. Again, it is not too sweet, which makes it perfect. In my opinion, this is a Blue Ribbon Winner! Enjoy Every Single Scrumptious Bite!
