Southern Pecan Pie
Thanksgiving wouldn't be complete without mama’s Southern Pecan Pie!
Servings: 8
Ingredients
- 1 (9-in.) deep dish frozen pie crust or homemade
- 1 3/4 c. pecan halves divided
- 3 lg. eggs slightly beaten
- 3/4 c. light or dark corn syrup
- 1/2 c. dark brown sugar packed
- 4 T. butter melted
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 425 degrees.
- Coarsely chop 1 cup pecans; reserve remaining pecan halves.
- In large bowl, whisk together eggs, corn syrup, brown sugar, melted butter and vanilla until combined. Stir in chopped pecans. Pour filling into crust. Place pecan halves on top of filling in a decorative pattern.
- Bake in preheated 425 degree oven for 10 minutes, then lower temperature to 350 degrees, loosely cover with foil and bake an additional 45-50 minutes, until edges of filling are set (center will jiggle slightly).
- Allow to cool for several hours or overnight on wire rack. Garnish with whipped cream just before serving.
Notes
Pie Crust recipe: Papa's Pie Crust
I’m so excited to taste this pie at Thanksgiving early dinner tomorrow! So sorry but didn’t see Papa’s pie crust! Next time! Enjoy your Thanksgiving and thanks again for sharing your recipe!
Hi Maria, I’m excited too! Happy Thanksgiving!