Classic Southern Pecan Pie
Classic Southern Pecan Pie. This nutty, sweet pie recipe is wonderfully rich and chock full of pecans. Baked in a flakey butter pie crust, this pecan pie is the highlight of the holidays!
Servings: 8 slices
- 3 large eggs beaten
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 1 cup corn syrup
- 1 teaspoon vanilla extract
- 1/3 cup unsalted butter melted
- 1 cup pecans chopped
- 1 pie crust
Preheat oven to 350℉.
In a medium size mixing bowl beat the eggs.
Stir in the white, brown sugar and salt until mixture is smooth.
Add the corn syrup and vanilla extract. Stir until completely mixed.
Stir in the melted butter.
Place pie crust in a 9 inch baking dish. Crimp or flute the edges.
Add chopped pecans to the empty pie dish. Pour pie filling into the dish over the chopped pecans.
Carefully place pie dish on middle grate in the oven.
Bake for 50-60 minutes until center of the pie is baked and no longer jiggles when moved.
Allow pie to cool to room temperature prior to serving.
- Corn Syrup Substitute: mix 1/2 cup light brown sugar with 1/2 cup maple syrup.
- Storage: Store covered in refrigerator 3-4 days. Cover and freeze for 1-2 months.
Serving: 1 | Calories: 471kcal | Carbohydrates: 64g | Protein: 5g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 285mg | Potassium: 103mg | Fiber: 2g | Sugar: 52g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg