Classic Old Fashioned Southern Pecan Pie
why make this recipe
Classic Old Fashioned Southern Pecan Pie is a sweet and nutty treat that everyone loves. It’s a staple in Southern cooking, especially during holidays and family gatherings. The rich flavors and gooey texture make it a winner for anyone with a sweet tooth. Plus, it’s easy to make and can be served warm or cold, making it a versatile dessert option for any occasion.
how to make Classic Old Fashioned Southern Pecan Pie
Ingredients:
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup cane syrup or light corn syrup
- 2 tablespoons unsalted butter, softened
- 1 heaping tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup pecans, coarsely chopped
- 1 unbaked homemade or commercial pie crust
Directions:
- Preheat your oven to 350°F (175°C).
- Fit the pie crust into a 9-inch glass pie plate.
- In a mixing bowl, whisk the eggs until frothy, then gradually stir in the sugar until smooth.
- Add the cane syrup and softened butter, blending until silky.
- Mix in the flour and vanilla, being careful not to overbeat.
- Gently fold in the chopped pecans.
- Pour the filling into the pie crust.
- Bake for 55–60 minutes until a knife inserted in the center comes out clean, covering the edges with foil halfway through.
- Allow the pie to cool slightly before slicing.
- Serve warm with whipped cream or vanilla ice cream.
how to serve Classic Old Fashioned Southern Pecan Pie
You can serve this delicious pie warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. This adds an extra touch of creaminess to balance the sweet and nutty flavors of the pie.
how to store Classic Old Fashioned Southern Pecan Pie
To store pecan pie, let it cool completely after baking. Then, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It can last for about 3 to 4 days. You can also freeze it for longer storage; just be sure to wrap it tightly in plastic wrap and then foil to prevent freezer burn.
tips to make Classic Old Fashioned Southern Pecan Pie
- Make sure your eggs are at room temperature for better mixing.
- If you prefer a firmer pie, you can add a little more flour.
- Toast the pecans in the oven for a few minutes before adding them to enhance their flavor.
- If the crust edges brown too quickly while baking, cover them with foil to prevent burning.
variation
You can try adding chocolate chips or a splash of bourbon for a different twist on the classic recipe. Another delicious variation is to incorporate shredded coconut for added texture and flavor.
FAQs
1. Can I use a store-bought pie crust?
Yes, a store-bought pie crust works well and saves time. Just make sure to follow the cooking instructions on the package.
2. How do I know when the pie is done baking?
Insert a knife into the center of the pie. If it comes out clean, the pie is done.
3. Can I make this pie ahead of time?
Yes, you can make it ahead of time and store it in the refrigerator for a few days. Just reheat it before serving for the best taste.
Classic Old Fashioned Southern Pecan Pie
Ingredients
Filling Ingredients
- 3 large large eggs Make sure your eggs are at room temperature for better mixing.
- 3/4 cup granulated sugar
- 1 cup cane syrup or light corn syrup
- 2 tablespoons unsalted butter, softened
- 1 heaping tablespoon all-purpose flour If you prefer a firmer pie, you can add a little more flour.
- 1 teaspoon vanilla extract
- 1 cup pecans, coarsely chopped Toast the pecans in the oven for a few minutes before adding them to enhance their flavor.
- 1 unbaked homemade or commercial pie crust A store-bought pie crust works well and saves time.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Fit the pie crust into a 9-inch glass pie plate.
Mixing the Filling
- In a mixing bowl, whisk the eggs until frothy, then gradually stir in the sugar until smooth.
- Add the cane syrup and softened butter, blending until silky.
- Mix in the flour and vanilla, being careful not to overbeat.
- Gently fold in the chopped pecans.
Baking
- Pour the filling into the pie crust.
- Bake for 55–60 minutes until a knife inserted in the center comes out clean, covering the edges with foil halfway through.
- Allow the pie to cool slightly before slicing.
