The Best Southern Pecan Pie Recipe.

I spent a little time in Atlanta in the early 2000s and we went to this Farmers Market and they had some of the absolute best Pecan Pie I’d ever had, even to this day I would say it’s some of the best. If you’ve ever been to Atlanta or the Southern United States you know that they really do have the best pecan pie!

I still think about this pecan pie often and have tried to recreate it many times. I think I have come pretty close to it with this recipe. The secret I find is in the corn syrup. For the longest time, I was only using one kind, which is totally fine, and if that’s all you have great. I found that if you mix light and dark corn syrup you get a might better flavour, it has a more light vanilla caramel flavour to it which is what I remember from that pie.

I would recommend that if you ever do make it down to Atlanta you need to try the pecan pie down there, hands down some of the best!

This pie would make a great dessert for Thanksgiving or for the upcoming Christmas season! It has a rich caramel flavour that is perfect for the Fall/Winter season.

For the crust on this pie, I used my no-fail pie crust recipe which can be found here.

INGREDIENTS

1 – 9 inch pie dough (recipe can be found here)

6 Tablespoons butter, melted and cooled

1 cup corn syrup (I like to use 1/2 light and 1/2 dark but use whatever you have on hand)

1 cup brown sugar (lightly packed)

2 teaspoons vanilla extract

3 large eggs, lightly beaten

1/2 teaspoon salt

2 1/2 cups pecan halves

DIRECTIONS

Place the baking sheet in the oven. Preheat the oven to 350°F.

Gently line a pie pan with rolled-out pie dough. Be sure to press into the edges and up the sides. Set aside.

In a large bowl, whisk together butter, corn syrup, brown sugar, and vanilla extract.

Add eggs and salt and whisk until the mixture is even.

Fold in pecan halves.

Pour mixture into pie crust and spread evenly with a spatula.

Take pieces of aluminum foil and gently cover the edges of the pie crust. Place pie on a baking sheet and bake for 60-70 minutes or until pie is set in the center.

Remove pie and allow to cool completely before serving or chilling. Pie can be made the day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.

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The Best Southern Pecan Pie Recipe.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Ingredients

• 1 9-inch pie dough (recipe can be found here)
• 6 tbsp butter melted and cooled
• 1 cup corn syrup (I like to use light and dark but use whatever you have on hand)
• 1 cup brown sugar lightly packed
• 2 tsp vanilla extract
• 3 eggs lightly beaten
• 1/2 tsp salt
• 2 1/2 cups pecan halves

Instructions

• Place the baking sheet in the oven. Preheat the oven to 350°F.
• Gently line a pie pan with rolled-out pie dough. Be sure to press into the edges and up the sides. Set aside.
• In a large bowl, whisk together butter, corn syrup, brown sugar, and vanilla extract. Add eggs and salt and whisk until the mixture is even. Fold in pecan halves.
• Pour mixture into pie crust and spread evenly with a spatula. Take pieces of aluminum foil and gently cover the edges of the pie crust. Place pie on a baking sheet and bake for 60-70 minutes or until pie is set in the center.
• Remove pie and allow to cool completely before serving or chilling. Pie can be made the day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.