Southern Pecan Pie
This Southern Pecan Pie is a classic and deserves a spot at your holiday table! It's a sweet and salty mixture with a little crunch inside a flaky pie crust, it's hard to beat!
Equipment
- oven
- pie plate
Ingredients
For the Pie Crust
- 1 homemade or store bought pie crust
For the Filling
- 1 cup dark Karo syrup Blue Label
- 1 cup granulated sugar
- 2 eggs
- 2 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup pecan halves
Instructions
Pie Crust
- Preheat the oven to 400°F
- If using a homemade pie crust, prepare ahead of time, roll out and lay into pie plate
Making the Filling
- Whisk together the dark Karo syrup, granulated sugar, eggs, melted butter, vanilla and salt. Fold in the pecans
- Pour the filling into the raw pie crust
Baking the Southern Pecan Pie
- Bake the pecan pie for 15 minutes then reduce the heat to 350°F and continue baking another 35 minutes
- The pie should be a bit wobbly in the center, it will continue cooking after it comes out of the oven
- Cool the pie completely on a cooling rack
- Serve at room temperature or chilled. Enjoy!
Notes
Do not overbake pie. Pecan filling may look wobbly still but it will set after cooling.
Southern Pecan Pie can be topped with flaky sea salt or whipped cream if desired.
I prefer my pecan pie served chilled!
Nutrition
Calories: 444kcalCarbohydrates: 70gProtein: 4gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 48mgSodium: 242mgPotassium: 107mgFiber: 2gSugar: 59gVitamin A: 154IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!