southern pecan pie
It is finally Thanksgiving week and there is only one thing that can mean- it is time for ALL the pie recipes! There are so many different desserts that are worthy of being shared at your Thanksgiving table, but it is so hard to beat the classics. Pecan pie is the ultimate thanksgiving dessert for our family. Josh loves them year round and to be honest it’s hard for me to resist a pecan pie any time it’s offered! This recipe is plenty rich, but not too dark or sweet as it is made with white sugar verses other recipes using dark brown sugars or syrups. The buttery crust comes together with the sweet custard-like center and roasted pecans on top for a decadent dessert that is worthy to be praised!
This recipe is my mama’s and it has been tested and proven to come out just right every time so you can share it with your family with ease! I can remember when there was a time that I felt like we were having pecan pie every single time we went to her house (which is very often I might add) because she was testing out different recipes to find the “keeper.” She finally found THE ONE and I am so excited to share this easy pecan pie recipe!
There are a few tips that I want to give you before sharing this recipe that we have found to be helpful! First, if you’re able to let your eggs set out for an our or so and get room temperature it will allow your pie to set better. That was something that was important to my mama when she was nailing down her recipe. She wanted the center to be set, not too dense but not runny either! Also, once before I made the mistake of beating my eggs with the kitchen aid mixer for way too long and…well… long story short I learned it worked much better to just whisk the eggs well with a fork or hand whisk before adding the other ingredients. These are just small details that can help make your pie the best!
For the crust, any deep-dish pie crust will work just fine. Frozen, refrigerated, or a homemade crust will do! I love baking homemade crust and putting them in pretty ceramic pie dishs, but a good ol’ frozen Pet Ritz crust will definitely get the job done with ease! Happy Baking, friends!
SOUTHERN PECAN PIE
3 large eggs
1 cup sugar
1 cup light Karo syrup
1 teaspoon vanilla flavoring
¼ teaspoon salt
1 cup pecans
1 deep-dish pie crust
DIRECTIONS:
Preheat oven to 350 degrees. Whisk eggs and beat well. Add in sugar, syrup, vanilla, and salt. Mix well. Once mixed, stir in pecans. Pour mixture into pie crust. Set pie on a cookie sheet, and place in preheated oven. Bake for 45-50 minutes. If center jiggles, leave another 5 minutes.
