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+ servings

Southern Pecan Pie  

Southern Pecan Pie is a classic pie served during the holidays.
Course Dessert, Holiday, Pie
Cuisine All-American
Keyword pecans, pie
Servings 6 servings
Author Lynn / Turnips 2 Tangerines


  • 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


  • 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.