Southern Pecan Pie Recipe

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Pies are a great dessert food and one of the things that makes them so wonderful is that you can have them in just about any flavor. Those who enjoy a rich, nutty texture are probably fans of the pecan pie.

Pecan pies can be prepared in a variety of ways. Most are made with a filling of eggs, butter and sugar. Some are made with white or brown sugar, syrup, molasses, maple syrup or honey. Salt and vanilla are popularly used to flavor the pie and chocolate and bourbon can also be used to enhance the taste.

In our recipe, the corn syrup and butter are used to give the pie its southern edge and make it anything but low fat and all that much more decadent.

The origin of pecan pie is unknown. It may have originated from treacle tarts which were native to Medieval Europe and adapted in North America to make dishes like sugar pie and chess pie. Some believe the pecan pie is a variation on these as it features a similar butter-sugar-egg custard.

Some think the pecan pie may have been invented by French immigrants who settled in New Orleans and were introduced to the pecan nut by the Indians. Others say it was invented in Alabama although there is no evidence backing these claims.

Historians can only trace it back to when a recipe for the dessert was first published in Harper’s Bazaar in 1886.

But no matter what the roots of pecan pie may be, one thing is for sure, it has quickly become a dessert many of us know and love.

This is a thick, rich decadent southern pecan pie recipe. This wonderful traditional southern pie is an elegant and rich dessert that creates the perfect ending to a special meal. Serve it with a dollop of whipped cream, vanilla ice cream or hard sauce and see the delight that comes to the faces of anyone that tastes it.

Southern Pecan Pie

Ingredients:

3 eggs
1 cup corn syrup
1 cup white sugar
2 Tablespoons butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 9 inch single crust pie shell (recipe here)

Directions:

1. Preheat oven to 400 degrees F.

2. Beat eggs in medium bowl. Beat in sugar, and then blend in butter, corn syrup, salt, vanilla and pecans.

3. Pour filling into unbaked pie shell.

4. Bake 15 minutes. Reduce heat to 350 degrees F, continue baking 35 to 40 minutes until slightly browned.