Today I’m going to share with you the best, the very best Southern Pecan Pie recipe. However, I have a confession to make– I don’t actually make this pie. Mellow Man does. For some reason, I’m not terribly good with baking pies. They are a bit of a challenge for me. I do better with a graham cracker crust, and frozen or creamy pies. I’m not sure why. Mellow Man makes me at least one pecan pie every year, and we haven’t always stuck with the same recipe. However, after many taste tests, I know the recipe that I love best, so he sticks with that one. Now, this recipe turns out to be the perfect Southern pecan pie– the texture and taste are exactly what you are looking for. It’s ooey, and gooey, and so sweet. I promise that when you are done making it, you’ll agree that it’s the best Southern Pecan Pie recipe out there.
I’m referring to this as a Southern Pecan Pie recipe because it’s a little different from some of the widely available recipes out there. For example, Martha Stewart has a great pecan pie recipe, but it doesn’t have quite the delicious sticky sweetness of the pies that I’ve enjoyed in Barbecue dives in the South. This recipe makes me long for a glass of sweet tea and a bowl of Brunswick stew!
Ingredients for Southern Pecan Pie
- Deep Dish Unbaked Pie Crust
- 1 Cup Light Karo (Corn) Syrup
- 1 Cup Dark Brown Sugar
- 1/3 melted unsalted butter
- 3 Large Eggs, lightly beaten
- 1/2 teaspoon salt
- 1 teaspoon Natural Vanilla Extract
- 1/2 Cup Pecan Pieces
- 1 Cup Pecan Halves
Directions for Souther Pecan Pie
Use a deep-dish frozen pie crust because this recipe is too large for the regular frozen pie crust, at least in my experience.
Mix together your brown sugar, karo syrup, eggs, butter, vanilla and the salt. After the ingredients are well mixed, add in your pecan pieces only, and stir together. Pour the mixture into your pie crust. Then add the pecan halves. The pie will be very full.
Bake at 350 degrees for approximately an hour. Please note, after 30 minutes, you are going to want to check the pie, and cover the edges of the crust with either a pie crust shield or aluminum foil. After 45 minutes check the pie to see if it’s done– the center will not be too liquid, and will have seemed to gel. Then check ever 5 minutes after that.
Why do you need to check so much– this pie can go from undercooked to burned very quickly, and if you aren’t sure, you’ll want to check regularly. The center will no longer shake and will look solid when it is done.
You can use the toothpick method, but expect the toothpick to never come out perfectly clean.
The pie cuts neatly and beautifully if you let it set up for a few hours, and will cut even better if you stick it in the fridge before serving.