Southern Pecan Pie
Southern Pecan Pie
This year for Thanksgiving, my son requested a pecan pie. I haven’t made a pecan pie in many years and was happy to make one for him. Southern Pecan pie is really very easy to make and is so delicious! The ingredient list for pecan pie is short and sweet. Butter, eggs, sugar, corn syrup, vanilla extract and of course, pecans. Since a pecan pie has so few ingredients, try to use the freshest and high quality ingredients as possible. That simply means use the highest quality of butter, corn syrup, eggs and pecans as possible.
Made From Scratch
The secret to a good pecan pie in my humble culinary opinion, is to make a from scratch crust. Only a few ingredients make up a pecan pie therefore it’s imperative to put this nutty, sweet and delicious filling into an equally deserving crust. There are times when a packaged, pre-made crust is sufficient and then there are times, like this one, when a made from scratch crust is needed.

Some Facts
This Native American nut is a member of the hickory family and has a fat content of over 70 percent. Pecan trees prefer temperate climates and are widely grown in Georgia, Oklahoma and Texas. Pecans are favorites for eating out of hand, as well as for using in a variety of sweet and savory dishes. Southern pecan pie is probably the most well known and much loved southern classic pecan dessert.

Southern Pecan Pie
Ingredients
- 2 cups flour
- 1 teaspoon salt
- 3/4 cup well-chilled all-vegetable shortening
- 4-8 tablespoons ice cold water
- 1 cup pecan halves
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup dark corn syrup
- 1 tablespoon brandy
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
Instructions
- Blend flour and salt in a large bowl. Cut shortening into flour mixture with a pastry blender until coarse crumbs form. Stir in enough water with fork just until dough holds together.
- Shape dough into one large 1/2-inch thick disc. Wrap in plastic wrap. Chill 30 minutes.
- Roll out disc 2 inches larger than 9-inch pie plate on lightly floured surface. Line pie plate with crust. Cut any excess crust overhanging pie plate with scissors. Flute crust. Set aside.
- Preheat oven to 350º
- In a small bowl, combine pecans with 1 tablespoon melted butter and salt. Spread on a baking sheet and toast until fragrant, 8 to 10 minutes. Set aside to cool.
- In a medium bowl, combine sugar, corn syrup, brandy, vanilla extract and remaining butter. Stir in eggs. Add toasted pecans. Pour filling into pie crust.
- Place on bottom rack in oven until the center of the pie feels gelatin-like when pressed with the back of a spoon. Bake about 50 to 60 minutes. Transfer pie to wire rack to cool.
- Serve with whipped cream if desired.
Recipe On Tap: Frozen Coffee Slushy
For this recipe we used Fischer Nuts



10 Comments on “Southern Pecan Pie”
I'm not a huge fan of pumpkin pie myself.
My family loves it but I prefer a fruit pie.
This pecan pie is a keeper.
I've always wanted to make a Maple Syrup Pie~
Lynn
Personally, I'm not a fan of pumpkin pie but a pecan pie is to die for. Of course, as a Canadian who loves butter tarts, a pecan pie is just a couple of extra ingredients added to an already great dessert.
Hi Lynn! Your Pecan Pie is one of the Top Features from last week's Sweet Wednesday Link Party! Stop by My Sweet Mission and grab a featured button: http://www.my-sweet-mission.com/2013/12/top-features-from-swlp-13.html
Thanks for linking up last week and hope to see you again tomorrow night!
Hugs,
Heather
MySweetMission.net
This is a beautiful Pecan Pie! Hope you have a great week and thank you so much for sharing with Full Plate Thursday!
Come Back Soon!
Miz Helen
G'day! Love pecan pie and your photo created many childhood memories, true!
Wish I could try a slice right now too!
Cheers! Joanne
Viewed as part of Food Friends Friday Pie Party
Thanks for stopping Joanne~ This pecan pie was delicious:)
I sent your link off to a friend for this recipe, Lynn. Thanks for sharing !
Thanks Cindy~ Hope she likes it~
Pecan pie is my favorite TG dessert. I know pumpkin pie is all the rage, but I don't think you can beat a classic pecan pie! Thank you for sharing, Lynn!
I feel the same way Michelle~