I’ve been making Southern Pecan Pie for a lot of years. I didn’t think there was anything you could do to it to possibly make it better. Boy, was I ever wrong!
I gave this one a try this year prior to the holidays. It has become my new pecan pie recipe! The gooey-ness of the filling is to die for!
The secret to this rich pie? Cooking the sugar and corn syrup first. Now, who would think that one little step could make so much difference? It really does!
This is definitely not diet food but try it anyway. You’ll love it…
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It's hard to believe that one little tweak to Southern Pecan Pie can make such a difference.
- 1 cup sugar
- 1 1/2 cups corn syrup I use 1/2 dark and 1/2 light
- 4 eggs
- 1/4 cup butter
- 1 1/2 teaspoons vanilla
- 1 1/2 cups pecans coarsely broken
- 1 unbaked deep dish pie shell
- In saucepan boil the sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
- In large bowl beat the eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
- At this point I like to strain the mixture to make sure it's smooth and lump free.
- Stir in the butter, vanilla, and pecans and pour into the crust.
- Bake in a 350°F oven for about 45 to 60 minutes or until set.
Enjoy!
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Recipe based on one by Pcrocker
Photo by gailanng