The Best Southern Pecan Pie
Pecan Pie is just one of those holiday
My aunt Ruth who harvested pecan trees right in her own back yard would provide my Dad with at least 5lbs of pecans each year and once those bags came in we would begin to shell and clean those pecans to make what is by far one of my most favorite holiday desserts, Pecan Pie!
Making Pecan Pie is actually quite simple! The filling consists of only eggs, Karo Syrup, brown sugar, vanilla and of course those toasty pecans……..
You can sever it warm with a big scoop of vanilla ice on the top………..or for those of you who like your pie more on the firm side let your pie cool and set before serving. No matter how you serve this Pecan Pie it’s absolutely delicious.
Southern Pecan Pie
- Hand Mixer
- 9in round Pie Dish
- 1 cup Karos Syrup
- 3 eggs
- 1/2 cup Dark Brown Sugar
- 1/2 cup Granulated Sugar
- 1/2 cup butter melted
- 1 tsp salt
- 1 tsp vanilla
- 2 cups pecan pieces reserve 1 cup for pie toppings
Prepare pie Crust
- Preheat your oven to 350 degrees. Prepare your pie crust by placing a 9in ready-made pie dough into a 9 1/2 pie dish.
- In a large mixing bowl, mix eggs until combined. Next add your Karos Syrup, sugar, brown sugar, melted butter, vanilla, and salt. Mix together until well combined. Stir in Pecan halves until well coated.
- Pour filling into the pie crust. Use the reserved cup of pecans to decorate the filled pie crust.
- Bake your pie at 350 degrees for 60 mins. Let cool on a wire rack for 2 hours. The pie will be puffed and raised when fully cooked and will reduce in size once it has cooled for about 2 hours.