Pecan pie is a classic Southern dessert that is loved by people all over the world. It is made with a flaky pie crust and a sweet, gooey pecan filling. The perfect Southern pecan pie is rich and nutty, with a hint of sweetness and spice. It is the perfect way to end a meal or to celebrate a special occasion.
The most important question when it comes to Thanksgiving is – Pecan or Pumpkin – pie that is. As a self-respecting Southern girl, I’ve got to go with Pecan! My recipe isn’t something that I got from the back of a bottle of Karo syrup, or a top-secret family recipe handed down through the generations. It’s something that’s taken me over 20 years to perfect, finding just the right combination of light and dark brown sugars and Karo syrups.
The first time that I tried to make the pecan pie, it was a disaster. The problem was that I used refrigerated pie crusts that came in a roll, that I had to put in a glass Pyrex pie pan, as opposed to the frozen ones that come already in the pan. The crusts split and made a huge mess.
But over the years of tinkering with that original recipe, and only having certain types of Karo syrup and brown sugar on hand, I have finally come up with the Perfect Southern Pecan Pie.
Why You’ll Want To Make My Perfect Southern Pecan Pie
Southern Pecan Pie is a delicious and classic dessert that is loved by people all over the world. It is also a recipe that is easy to follow and produces a delicious pie every time.
- Pecan pie is a versatile dessert that can be enjoyed for any occasion. It is perfect for a holiday meal, a potluck dinner, or just a special treat.
- Making pecan pie is a fun and rewarding experience. There is nothing quite like seeing the finished product and knowing that you made it yourself.
Ingredients – Here’s What You’ll Need
- Pie Crust: According to Alton Brown, unless you like making pie crust and actually have the kitchen space to do so, the store-bought frozen pie crusts that come in the foil pans are just fine. Besides, this recipes isn’t about the crust, but about the filling! I used two frozen deep-dish pie crusts. If you cannot find deep-dish crusts this recipe will make three regular size pies.
- Sugars and syrups: I use a combination of light and dark brown sugars, as well as both light and dark Karo syrup. Like I said before, it’s taken me over 20 years to perfect this recipe. Please note that when measuring the Karo syrups I used a push-up adjustable measuring cup.
- Pecans: I like to use small pieces of pecan, as opposed to whole pecans. When you use small pieces, the pecans will be evenly distributed throughout the filling. Also, I toasted them in a 350° oven for about ten minutes prior to baking to enhance the flavor.
- Butter: I use salted butter because I’ve found that if you try using unsalted butter and salt, you can actually taste the salt in the pie.
Steps to Making Perfect Southern Pecan Pie
- I started out by creaming the butter in a large bowl on medium speed for two minutes until creamy.
- Next I added the light brown sugar and beat for about two minutes until creamy. Then I added the dark brown sugar and beat for about two minutes until creamy.
- Next I added both Karo syrups, until the mixture was smooth.
- Next I added all six eggs and the vanilla extract and beat until everything was well incorporated. I used a rubber spatula to scrape down the bowl then mixed it one last time to make sure everything was well incorporated.
- Next I lined a large baking sheet with non-stick foil and placed both frozen pie crust on the pan and filled each pie crust with 1 ½ cups of toasted pecans. One thing about the pecans – it’s critical that you break the pecans into small pieces, and toast them before adding them to the pie shell. In fact, you should always toast pecans before adding them to any recipe!
- Then, using a ladle, I carefully ladled the filling over the toasted pecans, making sure not to over fill the pie shells. Please note, you will have a little bit of filling left over. If you do not then you have over filled your pie crusts. I baked them in a 450° oven for ten minutes. Then, without opening the oven, I reduced the oven temperature to 350° and baked them for 50 minutes.
- Once finished baking, I removed the pan from the oven and placed it on a wire rack. I left the pies on the baking sheet until the pan was cool to the touch, then I removed the pies from the pan and let them cool to room temperature on the wire rack. Once the pies had come to room temperate I placed each one in a gallon size Ziploc freezer bag and placed in the refrigerator overnight.
These pies are actually better served cold. So remove the pie from the refrigerator right before serving. Serve with whipped cream, or for an even more decadent dessert, serve with vanilla ice cream. These pies also freeze beautifully. To do so, simply wrap in two layers of plastic wrap and return to the Ziploc bag. They can be stored up to three months in the freezer.
Frequently Asked Questions
It can also be stored in the refrigerator for up to 1 week. To freeze pecan pie, wrap it tightly in plastic wrap and then foil. Frozen pecan pie will keep for up to 3 months.
Your pecan pie is done when the filling is set and no longer jiggly in the center. You can check this by inserting a toothpick into the center of the pie. If the toothpick comes out clean, the pie is done.
You can, but I don’t recommend it. You run a higher risk of the crust splitting and this will cause a huge mess when trying to serve the pie. Also, it’s a lot easier to use the premade frozen crusts.
Popular toppings for pecan pie include vanilla ice cream, whipped cream, and Cool Whip.
Recipe Tips And Tricks
- Use high-quality ingredients. This will make a big difference in the taste of your pie.
- Toast your pecans before adding them to the pie crust, this will enhance the flavor of the pie.
- To make Chocolate Pecan Pie add ½ cup of cocoa powder to the filling before adding it to the pie shells.
- If you cannot find deep dish crusts, this recipe will make three regular size pies.
Other delicious pecan treats
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Perfect Southern Pecan Pie
- Large rimmed baking sheet
- Non-stick aluminum foil
- 2 Deep-dish pie crusts, frozen
- 3 c pecan pieces, toasted
- ½ c salted butter
- 1 c light brown sugar
- 1 c dark brown sugar
- 1 c light Karo syrup
- 1 c dark Karo syrup
- 6 eggs
- 1 tbs vanilla extract
- Using a hand mixer, cream salted butter in a large bowl for about two minutes until smooth and creamy.
- Add light brown sugar and cream for about two minutes until smooth and creamy.
- Add dark brown sugar and cream for about two minutes until smooth and creamy.
- Add both Karo syrups and beat until smooth.
- Add six eggs and vanilla extract and beat until everything is combined.
- Line a large rimmed baking sheet with non-stick aluminum foil and place both frozen pie crusts on the prepared pan.
- Fill each crust with 1 ½ cups of toasted pecans.
- Using a soup ladle, ladle the filling on top of the pecans, but do not over fill your pie crusts. You will have a little bit of filling left over. If you try and use all of your filling the filling will spill over during baking.
- Bake in a 450° oven for 10 minutes. then reduce the oven temperate rot 350° and bake for 50 minutes.
- Remove the pan from the oven and cool on a wire rack. When the pan is cool to the touch, remove the pie from the pan and continue cooling on the rack until they are at room temperature.
- Store the pies in gallon size freezer Ziplock bags for up to one week.