The world of Southern Pecan Pie is a fusion of the best the South has to offer. The crust, made from butter and lard, has a rich flavor that complements almost any filling you choose. This recipe relies on a combination of sweetened condensed milk with eggs for texture and richness, but it can also be substituted with half-and-half or heavy cream if desired.,
What makes a southern pecan pie? The most important ingredients are, of course, the sweetened condensed milk for the crust and chopped toasted pecans on top. It’s also essential that you use unsalted butter or margarine in this recipe because it will make your crust flaky instead of tough. Lastly, don’t forget about fresh eggs! These can be tricky – they need to be at room temperature before adding them into the batter which is why I recommend using an electric mixer with a whisk attachment.
The “old fashioned pecan pie” is a classic dessert that has been around for a long time. It’s made with cornmeal, butter, eggs, sugar, and vanilla extract.
I’ll tell you the truth. Because I dislike pecans, I was reluctant to share this recipe. Especially in the form of a pie. But, hey, I’m a food blogger! I can’t simply share the things that I like. I’d make you eat Lucky Charms if that were the case. They’re fantastic! In any case, I’d had enough of being selfish. Here’s the best Pecan Pie recipe on the internet, according to Beyonce!
Dream of Caramel
This filling is very delicious! Pecan Pie is one of the simplest pies to cook, in my opinion. My electric mixer was unnecessary! And then there’s the delicious, thick filling. I use a combination of light brown sugar and granulated sugar for this recipe. I’ve tasted extremely sweet Pecan Pie in the past. It’s so bad that it hurts your teeth. That was something I wanted to avoid in my recipe. This, I believe, is the perfect sweetness balance! The black corn syrup gives a subtle sweetness to the smooth and silky combination.
I don’t believe I’ll ever be able to create a nice pie crust. I’m unable to correctly crimp the edges. It’s probably because of my nails. The nails aren’t going away any time soon. So, it’s an awful crust! You may use a store-bought pie crust for this. Alternatively, you may use my own recipe. It’s available on the website. https://coopcancook.com/pie-crust/ I don’t bake the crust ahead of time. It isn’t essential in this case, in my opinion. The crust bakes wonderfully with the filling.
Prepare ahead of time!
I strongly advise preparing this pie the day before you want to serve it! Those tastes melded together during the course of the night. The honeymoon is also fantastic. I overstepped my bounds. Sorry. Make it now and thank me later.
Pecan Pie from the South
A straightforward spin on a traditional sweet Christmas dessert.
- 3 eggs (big)
- 1/2 cup sugar (granulated)
- a half cup of light brown sugar
- 1 cup corn syrup, dark
- 1 tbsp vanilla extract (pure)
- a half teaspoon of cinnamon
- 4 TBS melted salted butter
- 1 1/4 cup coarsely chopped pecan halves
- 9-inch pie crust that hasn’t been baked
- Optional extra pecan halves for topping
Preheat the oven to 350 degrees Fahrenheit.
Whisk the eggs and sugars together well in a mixing dish.
Combine the corn syrup, cinnamon, vanilla essence, and melted butter in a large mixing bowl.
Whisk everything together well.
Fill the pie crust with pecans that have been coarsely chopped.
Pour the filling evenly over the pecans.
If desired, top with more pecan halves.
Bake for 45-55 minutes, or until the center of the pie is firm.
Allow to cool on a wire rack.
For the finest taste, prepare at least one day ahead of time!
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This “old fashioned southern pecan pie recipe” is a classic. It has been around for years and it’s the perfect dessert to serve at any party or event.
Frequently Asked Questions
Why is pecan pie so bad?
A: Because its so good.
Is pecan pie a southern thing?
A: Yes, pecan pie is a southern thing.
Is light or dark Karo syrup better for pecan pie?
A: It is hard to say which one is better. Both light and dark Karo syrup are great for pecan pies; the only difference between the two is that one has molasses in it, while the other doesnt.
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