Southern Pecan Pie Recipes

Category Pecan

Southern Pecan Pie - closeup of finished pie

Pecan pie is one of my favorites. My father used to make them when I was a child. This is a recipe based on one in an old cookbook that belonged to him. My daughter and I made this version for Christmas and decided to add the leaf motif around the outer edge. Hope you enjoy it.

Total Time: 1.5 hours including prep time

Yield: 8+ slices

Source: Based on recipe from The Encyclopedia of Cookery, 1948

Ingredients:

1 9 inch pie shell
1/3 cup butter, softened
1/2 cup brown sugar
1 cup light corn syrup
3 eggs well beaten
1 1/2 cup broken pecans
1/4 tsp salt
3/4 tsp vanilla
Optional: Dough Leaf Cutouts
additional pie crust or dough scraps
leaf cookie cutter

Steps:

Preheat oven to 350 degrees F.
Partially bake pie crust, approximately 7-10 minutes or until light brown. Remove from oven and set aside.

Southern Pecan Pie - partially baked shell

Cream butter and sugar.

Southern Pecan Pie - butter and brown sugar in glass bowl

Southern Pecan Pie - creamed butter and brown sugar

Add Karo syrup and continue creaming.

Blend thoroughly.

Southern Pecan Pie - blending of butter, sugar, syrup

In a separate bowl, beat the eggs.

Break pecans into medium to small pieces and measure.

Southern Pecan Pie - broken pecans in measuring cup

Beat the eggs into the bowl with the sugar, butter, and syrup mixture. Add the salt, vanilla, and nuts.

Southern Pecan Pie - adding eggs to butter, sugar, and syrup mixture

If you are going to add the leaf accents, roll out your pastry scraps now and prepare your shapes. We had a small leaf cookie cutter, but you can free hand cut them as well.

Southern Pecan Pie - rolled pastry and cut leaves

Southern Pecan Pie - adding leaf veins with a knife

Southern Pecan Pie - closeup of two leaves

Turn filling into partially baked pastry shell (add leaves) and return to 350 degree F oven.

Southern Pecan Pie - pouring filling into the pastry crust

Southern Pecan Pie - assembling the crust

Southern Pecan Pie - leaf dough cut outs arranged around the edge of the unbaked pie

Bake for 50-55 minutes, or until the filling is completely set.

Cover the edges with foil or a pie edge cover at approximately 45 minutes, to prevent the edge from getting too brown.

Check with a toothpick to make sure the filling is completely set.
Let cool to room temperature. Slice and serve. Yummy.

Southern Pecan Pie - slice of pie with whipped cream

This time my daughter and I decided to dress the pie up a bit by adding leaf shapes to the outer edge. For this you would need to use an additional frozen crust or use the scraps, if you make your own dough.

Solutions

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Recipe: Nancy's Southern Pecan Pie

By Nancy [11 Posts, 18 Comments]6 found this helpful

November 25, 2009

I have gotten rave reviews on this pie. Different than the syrupy kind. This is a combination of half a dozen different pecan pie recipes that I had tried over the years.

Ingredients:

1/2 cup melted butter (do not substitute) pie will not set
1 cup light brown sugar
1 cup light corn syrup
4 eggs beaten (use large or extra large eggs)
1 tsp. vanilla
1/4 tsp. salt
9 inch unbaked pie shell
Pecan halves to cover top of pie

Directions:

Combine butter, sugar, corn syrup and cook over very low heat, stirring constantly until sugar is dissolved. Cool slightly.

Beat eggs, and add 3 Tbsp. of the sugar mixture to the eggs. Stir to blend well. Return egg mixture to sugar mixture. Blend well.

Add vanilla, salt and blend well.

Pour into a pastry shell.

Using your thumb and first finger pick up a pecan half and place it gently on top of the sugar/egg mixture along the outside edge in the pie shell. Place pecan halves completely around the outside edge. Start a second line of pecan halves just touching the first row. Repeat the circles until there is room for only one or two pecan halves in the center of the pie.

Place pie in a 350 degree F oven on the center shelf. Bake 50 to 55 minutes. Check about 15 min before it should be done and if necessary cover the pie crust with a ring of aluminum foil to prevent too much browning. Allow to cool to room temperature before cutting. Serves 6 to 8.

This is wonderful in those tiny tart shells that will hold only a couple of Tbsp. of the sugar mixture and a pecan half on top for buffets, church dinners.

Servings:	6 to 8
Time:	20 Minutes Preparation Time 50 to 55 Minutes Cooking Time

Source: A combination of 5 or 6 pie recipes I have tried over the years.

By Nancy from Cross Lanes, WV

Comment Was this helpful? 6

Videos

Video: Southern Pecan Pie

August 26, 20151 found this helpful

My father liked to make pecan pie. This recipe is based on one in an old cookbook that belonged to my father. Watch this video and learn how my daughter and I made it.

Comment Pin it! Was this helpful? 1

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