Southern Pecan Pie

Whether you pronounce it pee-can, pah-kahn or even pee-kahn ( a lovely combination of the two) it’s still good! We have 3 pecan trees on our property and they all had a good season. We have eaten some, given some away and even shared with the squirrels. Whole lotta love around here… I am not a huge fan of pecans, yes, I said it… but the Hubbyman® could eat them day and night, without much remorse.  These pies can be very intimidating, but this fool proof recipe will save you so much worry. Give a try , lemme know what you think…..


You will need:

  • 1 unbaked Pie Crust ( I use refrigerated rolled dough, not ashamed hahaha)
  • 1 cup White Sugar
  • 4 Tablespoons Brown Sugar
  • 1/2 teaspoon Salt
  • 1 cup  plus 1 tablespoon Clear Corn Syrup
  • 1 teaspoon pure Vanilla
  • 1/3 cup Melted Butter
  • 3 Eggs ( beaten)
  • 1 1/4 cups chopped fresh Pecans

Roll the dough out just a bit to pit over your pan, then crimp the edges up kinda high, any way you want to, I use the two fingers and thumb approach….



Beat your Eggs in a separate bowl.


add the eggs, sugars, buttah, salt, corn syrup, and vanilla together in a bowl and whisk well… it will almost look white.



Pour chopped pecans in the bottom of the unbaked pie shell.


Pour syrup mixture over the top.


Cover top and crust with foil, be gentle, Bake pie at 350º for 35 minutes.

Remove foil, continue baking for 25 minutes, keep an eye on it, the crust can burn quick.

If the pie is really loose, cover it again with the foil and bake for another 15-20 minutes, but make sure you cover it .. I know I said that twice. It can take more time depending on your oven and the altitude.


Allow to completely cool, I try to get it to sit overnight, If I can keep these people I live with out of it, it’s okay, they’re family, I can talk about em!  I love em!



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