Here in the South where pecan trees are abundant, we do what any good southerner would do–make pie! There’s nothing like capping off a wonderful meal with a sweet slice of Pecan Pie, so grab your apron and get baking!
Southern Pecan Pie
- 1 Purchased pie crust or homemade pie crust (see recipe below)
- 1 1/4 cups pecan halves
- 1 cup corn syrup
- 3 eggs, slightly beaten
- 2/3 cup sugar
- 1/3 cup butter or margarine, melted
- teaspoon vanilla
- Preheat oven to 350 degrees. Prepare purchased crust or roll out your homemade pie crust. Line a 9-inch pie plate with the crust dough. Trim excess and crimp edges as desired.
- For the filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix thoroughly and stir in pecan halves.
- Carefully pour the filling into the pie crust, and put in the oven.
- To prevent over-browning, cover edges of the pie with foil or cover. Bake for about 45 minutes. Remove the foil and bake longer if needed. The pie is ready when a knife is inserted near the center and comes out clean. It will set as it cools.
- Cool on a wire rack until room temperature.
- Cover and refrigerate within 2 hours. Makes 8 slices.
Pie Crust Recipe:
Pie Crust Recipe:
- 1 1/4 cups all-purpose flour
- 1/3 cup shortening
- 1/4 teaspoon salt
- 4 tablespoons cold water
- Stir together flour and salt. Using a pastry blender add in shortening until pieces are pea-size.
- Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened.
- Form dough into a ball.
- On a lightly floured surface, use your hands to slightly flatten the dough.
- Roll dough with a rolling pin from the center to edge into a circle about 10-12 inches in diameter.