This Best Southern Pecan Pie is different! It uses brown sugar instead of karo syrup and it has cornmeal in it! It has the same flavor, but not the ooey-gooeyness. It’s a Blue Ribbon winner!
You will not go back to the syrup recipe.
This makes 2 pies using a regular size pie shell and freezes well if you want to freeze one. Don’t try to use a deep dish pie shell. It doesn’t work. I tried it and my pie never got done. Always split between two shallow pie shells.
I prefer my pecans in broken pieces because the slices will cut better. Easy to make and easy to travel to a potluck. You’ll be glad you tried this delightful pie!!
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A really delicious but different pecan pie.
- 1/2 cup butter melted
- 1 16 ounce box light brown sugar
- 2 tablespoons cornmeal
- 2 tablespoons water
- 1 tablespoon vanilla
- 4 eggs
- 2 cups pecans broken
- 2 unbaked pie shells
- Melt the butter and mix (by hand) with the sugar, corn meal, water, vanilla and eggs. Add the pecan pieces.
- Pour into unbaked pie shells.
- Bake at 325 degrees for 45 minutes.
Enjoy!
Up Next:
Banana Cream Pie – Granny’s Best Recipe
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Recipe based on one by Seasoned Cook
Photo by Seasoned Cook