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Old-Fashioned Southern Pecan Pie
Benchi

Old-Fashioned Southern Pecan Pie Recipe

This Old-Fashioned Southern pecan pie recipe is a time-honored tradition for the holidays. I use my great-grandmother’s pecan pie recipe given to me by my grandmother. This is a traditional, scrumptious southern pecan pie recipe
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 13156
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup organic corn syrup
  • 4 eggs
  • 1 cup sugar
  • 2.5 Tablespoons unsalted butter, melted
  • 1.5 teaspoons natural vanilla flavoring
  • 2 cups pecans (1 1/2 cup chopped and 1/2 cup halves)
  • 1 9 inch deep dish pie crust

Equipment

  • pie dish

Method
 

Instructions
  1. Get your pie crust ready. Whether you’re using homemade pastry or something from the bakery section, make sure it’s nestled into your pie dish and waiting for that filling.
  2. Crank your oven to a mellow, moderate heat so things bake evenly and don’t scorch. No need to rush—classic pies always take their time.
  3. In a mixing bowl, combine the corn syrup, sugar, melted butter, and vanilla. Stir gently with a wooden spoon or the lowest setting on your electric mixer until everything looks like satin.
  4. Add the eggs, one at a time. Don’t rush—make sure each egg disappears completely before adding the next, so your filling stays smooth and glossy.
  5. Fold in the chopped pecans. You want them well coated but not bashed up; this is what gives the filling its wonderful bite.
  6. Decide what to do with the pecan halves: mix them straight in, layer them at the bottom for a nuts-to-the-max effect, or carefully arrange them over the top in a pretty swirling pattern.
  7. Gently pour the pecan mixture into your prepared crust. Smooth the top if needed, but don’t fuss too much—the oven works magic here.
  8. Slide your pie onto the center rack and let it bake until the filling is puffed and just set. You’ll know it’s done if a toothpick comes out clean when poked in the middle.
  9. Give the pie a gentle thump—the center should feel firm but still a little springy. That’s your cue to pull it out and let it cool to perfect slicing consistency.

Notes

This pecan pie is rich but not cloying, with a gooey, almost caramel-like middle that holds together just enough when sliced.