Pecan pie is a Southern classic. There are so many versions of pecan pie that it’s no wonder so many people search for the Southern version. Of course, today’s pecan pie isn’t the same as the original recipe. Pecan pie was originally made with molasses, long before corn syrup was invented. This is a Southern pecan pie recipe because it was shared with me by a chef in New Orleans.
The biggest debate over pecan pie seems to be the size of the nuts. Many classic pie versions recommend pecan halves for the entire pie. Whenever I grab a slice in a restaurant, the pecans are chopped very fine. In this recipe we’ll be using both chopped pecans and halves. The chopped nuts will be in the filling and the halves will be placed on top. To save time preparing the pie, you might want to chop 3 cups of the pecans for the filling ahead of time.
Other variations of pecan pies focus on the sugar and corn syrup. Some recommend light corn syrup and dark brown sugar. Others recommend dark corn syrup and dark brown sugar. Both of these lead back to the time when pecan pies were made with molasses. Brown sugar contains molasses. The darker the sugar, the higher the molasses content. The same holds true for the corn syrup. Light corn syrup doesn’t contain molasses but dark corn syrup is processed with refiner’s syrup aka molasses. If you like molasses you can use both dark brown sugar and dark corn syrup. If you’re not a big fan of molasses, you can substitute white granulated sugar for the light brown sugar.
What You’ll Need
Tools & Utensils
- 9-inch pie plate
- wire cooling rack
- large bowl
- wire whisk
- spatula or spoon
- measuring cup
- set of measuring spoons
Key Ingredients
- Refrigerated pie crust
- Pecan halves
- Light brown sugar
- Light corn syrup
- Vanilla extract
- Eggs
- Butter
Classic Southern Pecan Pie Recipe
Utensils & Equipment
- 1 9-inch pie plate
- 1 wire cooling rack
- 1 wire whisk
- 1 spatula or spoon
- 1 large bowl
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 refrigerated pie crust at room temperature
- 4 cups pecans halves
- 2 cups light corn syrup dark, or a combination of corn syrups.
- 1 cup light brown sugar
- 1 Tbsp vanilla extract
- 4 eggs large
- 1/4 cup butter melted
Instructions
Prepare The Crust
- Remove the crust from the refrigerator and allow to sit at room temperature for 15-20 minutesor as directed on the box.
- Once the crust is at room temperature, place it in the pie plate. Crimp or flute the edge then REFRIGERATE UNTIL READY TO USE.
Preheat The Oven
- Preheat the oven to 350℉.
Prepare The Pecan Filling
- In large bowl whisk together the egg until they are completely blended.
- Whisk in the corn syrup, brown sugar, and vanilla extract until well blended.
- Measure 3 cups of the pecans and decide how small or large you want the pecans in the filling to be. You can chop them or leave them in halves.
- Gently mix the pecans into the liquid mixture..
Assemble The Pie
- Remove the pie plate from the refrigerator and pour the pecan filling into the crust. Use a spoon or spatula to make sure it is evenly packed.
- Arrange the remaining cup of pecan halves on top of the filling. Press them firmly into the filling.
Bake
- Bake the pie for 60-70 minutes at 350° or until the center is firmly set. The center should be slightly jiggly.
Cool
- Allow to sit on wire cooling rack until the pie plate is cool to the touch.