Southern Pecan Pie

If I had to choose my most absolute favoritest pie in the world - I would have to say it is this one right here.

I love pie.

I love all kinds of pie.

In fact, I doubt there are many pies out there that I don't like.

Unless you're talking about steak and kidney pie.

I just can't get into that pie at all.

But any other sweet pies - then I am all over it. 

But my favorite has got to be the good ole Pecan Pie.
(Apple Pie is a very close second)

And pecan pie is probably one of the easiest homemade pies you can bake.

There isn't a whole lot involved. 

You dump almost all the ingredients in a bowl, then you stir, pour, and bake.

And lucky for us, you can get really tasty frozen pie crusts these days.

Or if you wanna do it all up from scratch, use your favorite pie crust recipe or maybe try my Wham Bam Pie Crust recipe.

The dark corn syrup in this recipe really adds such a great flavor because of the molasses that is in dark corn syrup. 

It's not so sweet that you think you might break a tooth.

And just a touch of ground cinnamon is that small little ingredient that really brightens the other flavors up a bit.

Simply put, it's just flat out yummy!

Ingredients:

1 (9-inch) frozen pie crust, or Make your own

1 1/2 cups chopped pecans (or pecan halves)

3 eggs, beaten

1/2 cup white granulated sugar

3 tbsp. salted butter, melted

1 cup dark corn syrup

1/4 tsp. ground cinnamon

1 tsp. vanilla extract

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cinnamon not pictured

Directions:

Preheat oven to 350F degrees.

Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling.
Or, if you are using the Wham Bam pie crust, prepare the crust, prick it with a few holes using a fork, and then stick it in the refrigerator while preparing filling.

For those of you who may be new to baking, when a recipe calls for beaten eggs, 

that means you need to whisk (or use a fork) the eggs together before adding them to the batter.

This just helps the eggs to better incorporate into the rest of the batter.

 Here's another tip: to easily measure and pour corn syrup, spray a little nonstick cooking spray in your measuring cup first.

 This will allow the sticky corn syrup to easily glide out of your measuring cup.

In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, 

ground cinnamon and vanilla extract until thoroughly combined. 

 Place the pecans into the bottom of your pie crust.

Then pour the filling on top of the pecans.

  You'll notice that the pecans will start to float to the top.

Isn't it beautiful already?

I like to put my pie on a baking sheet to make it easier to put in and take out of the oven. 

But if you are using your own pie pan, you can skip that step.

Bake for about 45-50 minutes.

Around the 20 minute mark, you may want to add some aluminum foil around the edges of

 your pie crust to keep it from getting too browned.

Oven times do vary, but basically, the middle of the pie should be set when done (not overly jiggly) and the center will puff up a bit.

Enjoy!

Printable Recipe Here

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