Southern Pecan Pie
Southern Pecan Pie
This Southern Pecan Pie looks difficult to make, but believe me, it’s ridiculously simple and tastes amazing. In fact, it’s one of my favorite pies to make because it’s just so dang easy.
Not only is make this pie a breeze, eating it is heaven. Gooey, caramelly (is that a word? I think it should be.) filling and crunchy pecans in a perfectly golden flaky buttery crust. It’s a classic for a reason!
What is the Best Pie Crust for Southern Pecan Pie?
The crust for a pecan pie is not baked prior to adding the filling. It’s all baked together at once.
My favorite crust is an easy buttery, flaky recipe that is super simple to make. You can get the my favorite flaky pie crust recipe here.
You’ll only need half the recipe for one pecan pie, and you can follow the directions for how to freeze pie crust for the other half.
You can also use store-bought crust. However, I really think the crust makes the pie, which is why I always like to make my own.
How to Serve Southern Pecan Pie
You can serve Southern pecan pie warm or room temperature. To warm, put a slice on a microwave-safe plate, and pop it in the microwave for 20-30 seconds.
I love serving warm pecan pie with a scoop of vanilla ice cream. The cool, creaminess of the ice cream combines perfectly with the warm, caramel-like filling and crunchy pecans.
You can also serve pecan pie with a dollop of fresh whipped cream.
Southern Pecan Pie
Ingredients
Method
- Roll out pie crust and lay into a greased 9 inch pie pan.
- Combine eggs, corn syrup, butter, sugar, and vanilla in a large bowl and whisk together.
- Stir in pecans.
- Pour mixture into pie shell.
- Bake at 350° for 30 minutes. Remove pie from oven and cover crust with foil. Just cover the edges so the rest of the pie continues to bake without burning the crust. Place pie back in the oven for another 20-30 minutes. The outer edge of the pie will be puffed, and the inside will only be slightly jiggly.
- Cool completely before serving to allow to set.
