I became a self-taught baker at age 9 with this Southern Pecan Pie recipe. I basically learned how to make pecan pie following a recipe that my nanny shared with me.
When making pecan pies, I always strive to use fresh pecans over the rather tasteless store-bought bagged pecans halves.
Since I do live in the south, it’s easy to get fresh pecans, all one has to do is either visit their own front yard or ask a friend! We have pecan trees growing all over the place down here.
When pecans are in season, it’s common for the whole neighborhood to gather to collect pecans so that everyone can enjoy some fresh from the trees. We will make a day of collecting, shelling, and bagging them for the freezer.
Other Ingredients For This Southern Pecan Pie Recipes
As for the other ingredients that are used to make pecan pie, I prefer the Karo brand of corn syrup. To me it has a better flavor and texture than the generic brands. I can’t tell any difference really in the taste or light or dark syrup. I have used both.
The eggs should be at room temperature for better blending and the melted butter should be cooled so as not to scramble the eggs when mixing together.
There is another thing that I have learned through my years of baking and that is a gas stove heats hotter than an electric stove, so you might have to adjust your temperature during baking, depending on which type of stove you use.
I have noticed most professional chefs use gas stoves. Of course, they have to get the meals out as quick a time as possible whereas a home cook does not.
Make your pie look attractive. Reserve some pecan halves to add a center cross pattern and a border around the edge of the crust.
As the pie bakes, you slowly can catch a whiff of the sweet aroma as the smell fills the kitchen. Be sure to bake this pie until it is set and no longer jiggles in the middle.
Let it cool until slightly warn to touch before eating, adding a dollop of homemade whipped cream or better yet, a scoop of vanilla ice cream. Yum!
Southern Pecan Pie
Equipment
Ingredients
- 1 Cup Light Corn Syrup
- 3 Eggs Large
- 1 Cup Sugar
- 2 Tablespoons Butter
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups Pecans
- 1 Pie Crust 9-Inch Frozen Deep Dish
Instructions
- Preheat oven to 350 F
- In a large bowl mix the syrup, eggs, sugar, butter and vanilla extract well.
- Add the pecans and mix this gently until the pecans are incorporated thoroughly.
- Pour the mixture into your frozen pie crust, place the pie on a cookie sheet and bake in the center of the oven for 1 hour.
- If the edges of the crust start to get too dark, cover them with foil to help prevent scoorching them.
- Allow to cool completely before serving.
