Friday, December 18, 2009

Classic Old Fashioned Southern Pecan Pie

Follow this recipe and these tips and you'll have yourself a perfect Southern Pecan Pie

Perfect Southern Pecan Pie

Ah, southern pecan pie - a classic no doubt. It is no secret that we love our pecans down south. We use them on top of pies, in the crusts of pies and of course, in pies.  We use them as a topping, in cookies, and even in cookies you might not expect them in. We make glazes with them, put them in cranberries, and even add them to pasta! Heck, we even put 'em on bacon. I could go on. All I can say is thank goodness they are plentiful down here!

But truly, the king of pecans is found in the simple, classic, unadulterated southern pecan pie. I think a lot of people end up with runny pecan pie for a couple of reasons. Too much butter, overbeating and impatience to name a couple. I assure you, this pecan pie is fail proof, it really is! Just make note of the tips, don't make adjustments in the ingredients and your pie will be a perfect pecan pie.

Now, there are all sorts of variations of pecan pies out there that use different ingredients - adding chocolate, whiskey, bourbon, coconut and a wide range of add-ins. We're not talking about those here because this recipe here is just good ole, classic and plain, old fashioned, southern pecan pie. This recipe is based on the old Karo syrup recipe from a hundred years ago, but with my own twists, tips and pie success variations!

I like using the chopped pecans personally. They float to the top as they cook and to me that's pretty enough, and they make the pie much easier to cut than one topped with whole pecan halves. You can use the pecan halves arranged nicely on top instead though, if you prefer.


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Recipe: Classic Old Fashioned Southern Pecan Pie

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: About 8 servings

Ingredients
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 cup of light corn syrup
  • 2 tablespoons unsalted butter, softened
  • 1 heaping tablespoon all purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup of pecans, coarsely chopped
  • 1 unbaked homemade or commercial pie crust
Instructions

Preheat oven to 350 degrees. Prepare the pie crust by placing it into an ungreased, regular 9-inch glass pie plate and fluting the edges.

Whisk the eggs together, then whisk in the sugar. Stir in the Karo syrup and the softened butter; mix well. Add the flour and the vanilla; combine well and fold in the pecans.

Pour into unbaked pie shell and bake at 350 degrees for about 55 to 60 minutes or until a knife inserted into the center comes out clean. Shield outside edges of the pie with a pie shield or aluminum foil about halfway through cooking to prevent overbrowning.

Cook's Notes:: I recommend Pillsbury pie crusts, Karo syrup and Land O'Lakes butter.

Chocolate Pecan Pie: Reduce pecans to 3/4 cup and add in 1/2 cup of semi-sweet chocolate chips with the pecans.

Bourbon Pecan Pie: Omit the vanilla extract and add 1 tablespoon of a good quality bourbon.

Pecan Pie Tips:

►Toast the pecans for extra flavor.

►Don't use a blender or a mixer. Use a whisk and a wooden spoon and hand mix only ... and don't beat it to death! Many pecans pies end up runny due to over-beating.

►Shield the edges of the pie about halfway through the cooking time to prevent over-browning.

►Let the pie cool completely before slicing. You should be able to hold the pie pan flat in the palm of your hand and it not be uncomfortable. If it's still too hot to do that, it's too hot to cut!

►The pie is done when a knife inserted into the center comes out fairly clean. The filling will still seem a bit jiggly as a whole, but that's normal and remember, it will continue cooking a bit even after removed, so you don't want to overcook it!

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on December 18, 2009


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61 comments:

  1. Absolutely temptingly delicious pie. And such a breeze to make. Perfect choice Mary!

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  2. It sounds like I need to move to the south! I love Pecans, and your pecan pie looks amazing. Thanks for the fun post.

    ~Lynette

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  3. I love pecans... my favorite nut.

    This is such a wonderful sounding recipe... time for me to make a pecan pie!

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  4. Jim-49 said
    Mary,Mary,I stop to get a cup of coffee,having to bake 2 cakes,and you put,such a pretty,lovely pie up!! That "Pecan pie or pecan anything is my weakest point.I will try to ignore it,but sooner or later,I will have to make it,this week end.Looks lovely,so Lovely!!

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  5. I would love a slice of that right about now!

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  6. Scrumptious! This looks so delicious, I love Pecan Pie! :)

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  7. That pie is calling my name...it's gorgeous! Happy holidays Mary!

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  8. What a beautiful example of a delicious pie. YUM!!

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  9. Delish. Just like my grandma makes! Thanks.

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  10. A perfect pecan pie, Mary! I love this pie and make it often this time of year...no other pie can replace it!

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  11. Beautiful looking pie. With all of the excess of the season, this is a perfect pie to make.

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  12. That pie looks so good! I love pecan pie. Never made one and I'm not quite sure why. I need to give it a try. Happy Holidays to you and Happy SITS Saturday Sharefest!
    : )

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  13. Happy Saturday SITSta.. I love your blog, I've added you and your button :) Yay! I have a chef in the family and we're always on the look out for new recipes!

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  14. My mom was the pecan pie queen when I was growing up (coulda had something to do with those pecan trees in the yard!) I never cared for them much then, but now I'd be tickled to have one. Yours looks just delicious :)

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  15. So how do ~you~ pronounce pecan? :) I say 'pe-con' or 'peh-con' LOL
    Do people really place the pecans to look nice and neat? That's something I never thought of..but then again..I never would.

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  16. Mary,

    Thank you for posting such wonderful recipes! I have tried others of yours in the past, which is exactly why I came here FIRST to look for a special recipe to take to my grandchildren on Gramma's Surprise Visit last weekend. My daughter loved it, the grandkids (I call them "My Perfects") had seconds, and the love-of-my-life was very happy with it too! (OH! I even got a piece!!)

    Just wanted to let you know how great it turned out for me too - the longest thing was cracking all those pecans (I pronounce it "pe-cahns", not "pe-CANS" like some people do) - I'm thinking paying a little bit more for a bag of already shelled pecans would be very worth it!

    Thank you again, I just wanted to let you know you added so much to our family's Valentine's Day weekend~ I appreciate so much your wonderful page with such great recipes you share! (I have met people before who keep their best recipes to themselves, you share yours, God bless you!)

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  17. I made your recipe yesterday came out great. I used this crust instead of the freezer type.

    •6 ounces cream cheese
    •1 cup butter
    •2 cups all-purpose flour

    In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time forming a smooth dough.

    Thank You!

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  18. You're welcome inola! Nice crust - bet that was pretty good.

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  19. I won a pie contest today at church using your recipe!!!!! : ) thank you oh and i had to cook it for like an hour and ten minutes because I live in a high altitude city!!

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  20. This is exactly the same recipe I use, minus the flour! It's a winner, for sure!

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  21. I was wondering what Nut could I use instead of pecan in a pecan pie. A few of my family members don't like pecans. :/

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  22. The filling is designed for pecans - now that said, walnuts might work. Haven't every varied the nut on this pie.

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  23. Hello Mary,

    I am so anxious to cook this pie for Thanksgiving. It will be my first pie so this probably is a dumb question but Im doing store purchased crust. Should it be a fresh verses a frozen crust?

    Thank You

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  24. Either is fine but I recommend Pillsbury versus generic brands for this important holiday!! Happy Thanksgiving!!

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  25. I'm gonna try it, AGAIN. My favorite is "Pecan Pie". I TRY to cook all the time but can NOT cook a Pecan Pie. For some reason, it is always runny. I bet it's because I over beat it. I'm gonna try it "One More Time". If this is it, I can't thank you enough!!! Thanks again, Pam

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  26. My husband loves this pie. Being a southern girl I love to cook, but unfortunately my mother did not. Being a new housewife invited to the thanksgiving dinner of a family of fine southern cooks, I was terrified. Five years ago they told me to bring desert... Thinking, I'm sure that it was the only thing I couldn't mess up. Five years later my husband, brother, & MOTHER IN LAW ( :) haha ) ask for this pie by name. Thanks for teaching me what my mama didn't.

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  27. I have used this recipe forever. I use 1/2 cup light and 1/2 cup dark Karo. Delish!

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  28. Replies
    1. I never use Karo syrup in my pecan pies. I use brown sugar (my mother's recipe: 1 stick butter, 16 oz. light brown sugar, 1 rounded tbsp. flour, 3 eggs, 1 small can milk, 1 tsp pure vanilla extract, 1 cup chopped pecans). Everyone says it is the best pecan pie.

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    2. Now I do love my pecan pie made with Karo syrup but brown sugar pecan pie is also very good!

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  29. Your post has just made me really want this! :D

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  30. This post has really made me want some pecan pie! I vary between the light and dark karo syrup. I like the light the best, though.

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  31. I tried this a few weeks ago, and it is the best pecan pie I ever tried. Loved it!!Will be aking it again for Thanksgiving dinner!

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    Replies
    1. Thank you so much Renee & Happy Thanksgiving!!

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  32. try it it were so good not running like all the one i made. now i have to cook it for my family member

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  33. just love it .have try all other. this is the best cook 3 for thanksgiving now everyone asking for it again. THANK. AND MERRY CHIRSTMAS

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    Replies
    1. You're welcome Minnie & Merry Christmas to you too!

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  34. try it it were so good not running like all the one i made. now i have to cook it for my family member

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  35. I just discovered your website this morning and being a true "Southern Girl" from head to toe,I am so happy to see all the southern recipes.This is the pecan pie my mother always made and now I try to make it as good as she did.Love your recipes!!!!!

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    Replies
    1. Hi & welcome! It's a great recipes - just follow those tips & it will be perfect!!

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  36. I discovered your website this morning and have been on it all day looking at all your recipes.Being a true"Southern Girl" from head to toe,I want to say a big Thank You.Your pecan pie recipe is the recipe my mother used for years and now I am making the pecan pies.

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  37. well once again you made me look good. I followed your pie to the letter and it came out fabulist. need I say thank you once more. Phil

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  38. Ahh thank you for posting. I'm in desperate need for a good pecan pie today. You have the same china my mom has! I've never seen anyone with that same pattern. Love it. Now I'm all sentimental. :)

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    Replies
    1. Aw Rebekah! I do know what you mean. After Mama's passing and when we sold the house, I wrote a story kinda centered around that china. One day I'll have to share it!

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  39. Do you use deep dish pie crust for this pecan pie recipe?

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  40. Made this pie for my mom-in-law's birthday. It was a hit! I'd never made a pecan pie before, so I was nervous, but the recipe was effortless and yielded delicious results. Making it tonight for Thanksgiving dinner tomorrow...trying the Bourbon variation :) Thank you again for this recipe! :)

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    Replies
    1. You're so welcome - glad to hear that it was a hit!

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  41. This recipe is wonderful and fool proof! I made my first pecan pie for a pot luck style family dinner, they literally scraped the crumbs off the pie plate. I was told to make two for Christmas. I also have to make my brother in law one tonight. It is a crowd pleaser for sure.

    Thanks for such a great and easy recipe! :)

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    Replies
    1. You are welcome & thank you for taking the time to stop back by and let me know it was a hit with the family!

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  42. Thank You Thank You Thank You i finally found a pecan pie recipe that my dad loves. a old lady at our church uesed to make him one every year for his birthaday but she passed on 5 years ago and since then no pie has lived up to hers.
    Well this one did so thank you i finally made him happy. he even asked me to make another one.

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    Replies
    1. Aw, that's so sweet - you're welcome and Happy Thanksgiving!

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  43. I usually have salted butter on hand but not unsalted. Would you recommend buying unsalted or do you think I could get by using the salted?

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    Replies
    1. Hi Carolyn! I write the recipes for unsalted because that's what I keep on hand. I just like controlling the added salt myself really, but yes, you can pretty much always sub in salted - just keep that in mind with any other sodium or added salt in whatever recipes you are using. For instance here, I would definitely use a natural pecan, rather than salted especially if using salted butter. I think salted would work fine in this recipe and offset the sweetness a bit even!

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