It is a truth universally acknowledged that a delightful dessert is necessary after any meal, especially when it involves the classic southern taste of pecans. If you too are drawn to the glorious aroma of freshly baked pies and the sweet flavor of pecan goodness, then you are in for a treat. I present to you the best southern pecan pie recipe that will leave you utterly delighted – a delicious masterpiece that will make your taste buds sing with joy.
To make this easy yet delectable southern pecan pie, be prepared to go on a journey of flavors characterized by crunchy pecans, the perfect amount of sweetness, and a subtle touch of cinnamon fresh from the oven. The pie crust is made with real butter and shortening to create a flaky texture that marries perfectly with the filling made with pecans coarsely chopped and mixed with rich butter, light corn syrup, brown sugar and eggs.
You know what they say about southerners – we take our cooking seriously, and this recipe is no exception. Every ingredient used here is chosen meticulously to satisfy both amateur cook and professional pastry chefs alike. So let’s roll up our sleeves and get started on making the ultimate Southern comfort dessert – the classic southern pecan pie!
Why You’ll Love This Recipe
Allow me to introduce you to the utterly deadly and delicious Southern Pecan Pie recipe – a classic Southern dessert that is sure to leave your taste buds feeling excited and satisfied. This pie is not for the faint of heart, as it packs a powerful punch of sweetness that will leave you wanting more.
What makes this recipe so special, you might ask? Well, let me tell you. The combination of pecans, corn syrup, sugar, eggs, vanilla extract, and a touch of cinnamon in this pie make it the quintessential Southern dessert. But what really sets this pie apart is its flaky pie crust made with real butter, which perfectly complements the sweet filling.
Imagine taking a bite into a deep-dish pie filled with pecans that have been coarsely chopped and toasted until gloriously golden brown, enveloped in a rich and sticky filling made from light and dark corn syrup and brown sugar that’s been spiked with bourbon. Sounds divine, doesn’t it? Trust me; it’s easy to understand why Southern Pecan Pie is a favorite of many.
Whether serving this pie as the grand finale at your dinner party or enjoying it simply because you’re craving something sweet (we all do!), this particular recipe is easy to make but thoroughly impressive. Nothing can beat its homey aroma or gorgeous appearance when baked.
So why will you love this recipe? Because it’s easy to follow without compromising on flavor. It’s perfect for holidays, events or any time you want some deliciousness in your life¿ even if that means eating it for breakfast! Once you try it, I guarantee that Southern Pecan Pie will become a staple on your dessert rotation, regardless if you hail from the south or not.
Pie crust:1 (9 inch) unbaked deep-dish pie crust, or 2 (9-inch) regular pie crusts.
Pecans:4 cups of coarsely chopped pecans halves, or pecan pieces.
Sugar:1 cup granulated sugar, and 1 cup packed light brown sugar.
Corn Syrup:1 cup light corn syrup, and 1/2 cup dark corn syrup or Karo Syrup.
Butter:1/2 cup unsalted butter, melted, and an extra amount for greasing the pie dish.
Eggs:3 large eggs, lightly beaten.
Vanilla extract:1 teaspoon of pure vanilla extract.
Flour and salt mixture: 1 tablespoon of all-purpose flour and a pinch of salt.
Together these ingredients yield the utterly deadly, classic Southern Pecan Pie.
The Recipe How-To
First and foremost, a good Southern Pecan Pie starts with a flaky pie crust. To make the perfect crust, I like to use a combination of shortening and unsalted butter. Begin by mixing 1 1/4 cups of all-purpose flour, 1/2 teaspoon of salt, and 1 tablespoon of sugar in a large bowl. Then, add in 4 tablespoons of shortening and 4 tablespoons of unsalted butter, you’ll want to use a pastry cutter or your hands to mix the ingredients until they have a breadcrumb-like texture.
Next, gradually add in cold water (around 4-5 tablespoons) while mixing everything together until you can form a dough ball. Knead your dough on a lightly floured surface, then roll it out until it’s about 1/8 inch thick. Place it into a 9-inch pie dish, trimming any excess dough from the edges.
The Pecan Filling
Now let’s talk about what really makes this pie so special – the filling. In a medium-sized bowl whisk together three eggs, 1 cup of packed light brown sugar, 2/3 cup of light corn syrup, 1 tablespoon of vanilla extract, and 1/4 teaspoon of salt. Stir well to combine.
After that, in another bowl, coarsely chop up 2 cups of pecans – this will give your pie that classic Southern crunch. Pour half of the chopped pecans into the mixture then spread the remaining chopped nuts onto pie crust. This gives the top layer some extra crunch and visual appeal.
After arranging the pecan halves on top of the crust, pour over the filling mix evenly..
Bake the Pie
To bake the pie, preheat your oven to 350 degrees Fahrenheit. Place the pie dish on a baking sheet and bake until the filling is set and the center of the pie jiggles slightly when shaken, approximately 50 to 55 minutes.
Allow to Cool and Serve
Once baked, allow the pie to cool completely on a wire rack before slicing into 8 even slices. I prefer to serve my Southern Pecan Pie with a little bit of whipped cream and some fresh mint leaves or cinnamon for that extra touch, but it’s up to you!
Enjoy your utterly deadly, but delicious, Southern Pecan Pie!
Substitutions and Variations
My dear readers, it is with great pleasure that I offer some suggestions for substitutions and variations for our beloved Southern Pecan Pie recipe. Should you find yourself in a situation where some of the ingredients are not available or if you would like to add a little twist to this classic recipe, do read on.
Firstly, if you prefer a different type of crust, you may substitute the pre-made pie crust with a homemade one. Simply follow your preferred pie crust recipe or if you have my cookbook at hand, flip to page 76 for my recipe for flaky pie crust made with real butter. Speaking of butter, you can also use unsalted butter instead of shortening for the pastry crust.
Now, for the filling. If you are looking to minimize the sugar content, you can replace the light corn syrup with dark corn syrup or maple syrup. Alternatively, substitute a portion of the sugar with honey or agave nectar. For an added kick, you may add a touch of bourbon or rum (about 2 tbsp) to the filling mixture.
For those who love cinnamon and pecans together, I suggest that you sprinkle a bit of cinnamon on top of the unbaked filling mixture before adding your pecan halves. Or better yet, replace half of the pecan halves with pecan pieces mixed with a teaspoon of freshly ground cinnamon.
If you are feeling adventurous and would like to add another layer of flavor to this utterly deadly Southern dessert, try my variation by replacing 1 cup of pecans with coarsely chopped toasted hazelnuts and drizzle melted Nutella over the top before serving.
I hope these variations add excitement and pleasure to your pie-making experience. Remember darlings, recipes are only starting points; let your imaginations run wild!
Serving and Pairing
Imagine savoring a slice of warm Southern Pecan Pie as you sit on the porch, watching the sun set over the horizon. That’s right, this classic dessert is perfect for any occasion, whether it’s an outdoor barbecue or a cozy gathering with friends and family.
The sweet pecan filling combined with the flaky crust made with real butter creates a heavenly taste that pairs well with a cup of coffee or tea. However, if you’re feeling adventurous, you can pair this dessert with a scoop of vanilla ice cream or whipped cream to add more depth and richness to the flavor.
As Pecan Pie has its roots in the south, it pairs perfectly with southern-style dishes such as fried chicken, mashed potatoes, and collard greens. In fact, it’s not just a dessert; some even say it’s hearty enough to be served for breakfast alongside a cup of hot cocoa or coffee!
Southern hospitality encourages serving this utterly deadly pie to guests as well! Serve slices of pecan pie in tiny portions for your guests’ convenience so that they all can enjoy a taste, and watch them scream in delight at the Southern goodness that they witness.
No matter how you serve it or what you pair it with, one thing is for sure: this Southern Pecan Pie recipe will never disappoint.
Make-Ahead, Storing and Reheating
My dear friends, as a Southern cook, I know that preparing ahead of time is always a wise choice. That is why I am delighted to share with you the best make-ahead, storing and reheating tips for our Southern Pecan Pie recipe.
To make things easier for you, you can prepare the pie crust in advance and freeze it until ready to use. Simply thaw the crust in the fridge overnight before filling it with the delicious mixture.
If you’d like to make the entire pie beforehand, go ahead and do so. It is best to allow the pie to cool completely before storing it. After cooling, cover the pie tightly with plastic wrap or foil, and keep it stored in the fridge for up to 4 days.
When it’s time to serve your pecan pie, you can enjoy it cold or reheated. If opting for cold, simply take it out of the fridge and slice. If reheating is what you prefer, preheat your oven at 325°F (162°C), place the pie on a baking sheet, and heat it up for about 10-15 minutes.
I must add that pecan pies can be quite resilient when frozen! For those who want to store leftovers long-term – nothing beats this utterly deadly Southern Pecan Pie recipe – fear not! You can freeze your leftover pecan pie by wrapping it tightly in plastic wrap and then placing it into an airtight container. Make sure to label the container with the date so you can keep track of when you need to use or toss it. When you are ready to indulge in a slice of heaven once again, let it defrost in the fridge overnight, unwrap it then reheat as instructed above.
I assure you my friends, these tips are tried & true southern classics that guarantee fresh tasting pies every time without having worry about wasting any leftovers.
Tips for Perfect Results
Now that you’ve got all the ingredients in check and you’ve followed the recipe properly, here are some tips for that perfect southern pecan pie!
1. Preheat your oven to 350 degrees Fahrenheit. Make sure the temperature is accurate by using an oven thermometer.
2. When measuring light and dark corn syrup, or any sticky ingredient, it’s best to spray your measuring cup with non-stick spray first. This will ensure that your amount of syrup is accurate and easy to pour out.
3. It’s essential to use REAL butter in your recipe! Using unsalted butter will give you control over the salt in the recipe. The butter should also be melted but not too hot, or it will cook the eggs when you mix them together.
4. If you’re trying to achieve a really flaky crust, try using shortening instead of butter, or even better yet, use a combination of both! Both fats have different melting points, giving you a tender crust.
5. For an utterly deadly southern pecan pie, try adding a touch of cinnamon or other spices like nutmeg or cloves to your filling mixture before baking. Be careful not to overdo it- just a sprinkle will do!
6. Coarsely chop some extra pecans and add them on top of the filling before baking for extra crunch!
7. Before pouring the filling mixture into the crust, arrange whole pecan halves in a nice design on the bottom of the crust for some added beauty.
8. Try substituting some dark corn syrup with bourbon for that old-fashioned taste.
Follow these tips for that picture-perfect, classic southern pecan pie that everyone will love!
Before you head to your kitchen to start baking the best Southern Pecan Pie, make sure you read through these frequently asked questions. These FAQs will help you troubleshoot any issues you may encounter while preparing this deep-fried dessert, ensuring utter success of the recipe. Don’t let anything stop you from making this utterly deadly Southern delicacy!
What is Southern pecan pie made of?
Get ready to enjoy the most delicious Southern Pecan Pie you’ve ever tasted. The recipe requires a combination of key ingredients including a flaky pie crust, authentic butter, dark corn syrup, a hint of cinnamon, and fresh pecans. You won’t want to miss out on this mouth-watering dessert!
How do you make Paula Deen’s pecan pie?
This recipe requires 1 and 1/4 cups of chopped pecans and a pre-baked 10-inch pie crust. You’ll also need 1 cup of light corn syrup, 2 and 1/2 cups of brown sugar (divided), 3 eggs, 1 teaspoon of vanilla extract, and 1/2 teaspoon of ground cinnamon (divided). In addition, you will need 6 tablespoons of melted unsalted butter, and 4 tablespoons of unsalted butter for caramel making.
How do you keep pecan pie from being runny?
When your pie filling turns out too runny, there’s no need to worry! Simply cover the pie crust with foil and return it to the oven at 325 degrees Fahrenheit for 20 to 30 minutes. It’s essential to act quickly and not let the pie get too cool before detecting that the filling is soupy.
What is the difference between light and dark corn syrup in pecan pie?
When it comes to preparing delicacies like pecan pies, you may use both light and dark corn syrup, albeit with slightly different results. While light corn syrup enhances the dish’s sweetness with a subtle vanilla flavor, dark corn syrup adds more than just sweetness. It also adds depth and richness to the flavor profile along with a dark hue.
In conclusion, this Southern Pecan Pie Recipe is a must-try for anyone who loves delicious desserts that are packed with flavor. With its buttery and flaky pie crust made with real unsalted butter, the combination of light and dark corn syrup, and a touch of cinnamon, this recipe is utterly deadly in the best way possible. The mix of pecans and pecan pieces is a true Southern classic that will have your taste buds begging for more. It’s easy to make, thanks to the simple ingredient list, and it’s perfect as a centerpiece at any gathering or holiday event. So why not take a page from Southern Living’s book, and try this recipe out? I guarantee that this pie recipe will become a family favorite and will leave your guests asking for more long after the plates are cleared. Don’t hesitate to try out substitutions or variations, either – the sky’s the limit when it comes to personalized touches. So roll up your sleeves, preheat your oven to 350 degrees Fahrenheit, and get started on making the best Southern Pecan Pie you’ve ever tasted!
Southern Pecan Pie Recipe
- 3 eggs, lightly beaten
- 1 cup sugar
- 1 cup light corn syrup
- 3 tablespoons butter
- 1 teaspoon vanilla
- 1 cup broken pecans
- 9 inches pie shells (recipe follows)
- 10 -12 pecan halves
- 1 1/3 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 3 tablespoons cold water
- Mix together eggs, sugar, corn syrup, butter, vanilla, and pecan pieces.
- Pour filling into prepared pie shell.
- Arrange the pecan halves around the inside edge.
- Bake at 400 for 10 minutes. Reduce heat to 350. Bake 40 minutes longer or until the center is firm.
- Cool to room temperature before cutting.
- Pie Shell: Combine 1 1/3 c sifted all purpose flour and 1/2 tsp salt in a mixing bowl. Cut in 1/2 c shortening until uniform but coarse. Sprinkle on 3 tbl cold water. Mix with a fork until you can shape mixture into a ball. Roll out to fit a 9-inch pie pan. Place in pan, trim and flute edge.