Southern Pecan Pie
📜 Collection: Unknown Twenty One | ✍️ Attribution: V. Bond | 📂 Category: Desserts A classic Southern pecan pie featuring a rich corn syrup and egg filling atop a bed of crunchy pecans. Baked to golden perfection with a clean-cutting center.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | None | 8 servings |
🔪 Key Equipment
- 9-inch pie pan
- Mixing bowl
- Measuring cups
- Measuring spoons
- Knife
Ingredients
Filling and Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Eggs | beaten |
| 1/2 c | Sugar | None |
| 1 c | Dark Karo Corn Syrup | None |
| 1/4 t | Salt | None |
| 1 t | Vanilla | None |
| 1/4# | Butter | or oleo, melted |
| 1 c | Pecans | whole or chopped |
| 1 | 9” Pie Shell | None |
Instructions
Step 1: Mixing and Assembly
- Mix 3 beaten eggs, 1/2 c sugar, 1 c dark Karo corn syrup, 1/4 t salt, 1 t vanilla, and 1/4# butter (or oleo, melted) together in a bowl.
- Spread 1 c pecans in bottom of 1 9” pie shell & pour filling over.
Step 2: Baking
- Bake 15 minutes at 425 degrees Fahrenheit; reduce temperature to 325 degrees Fahrenheit baking for 45 minutes or until knife comes out clean.
💡 Make-Ahead & Storage: Store the baked pie covered in the refrigerator for up to 3 days. Bring to room temperature or warm slightly before serving.
Original Recipe Scan
