Perfect Southern Pecan Pie
Perfect Southern pecan pie is rich and nutty, with a hint of sweetness. It's the perfect way to end a meal or for a special occasion.
Servings: 8
Equipment
- Large rimmed baking sheet
- Non-stick aluminum foil
Ingredients
- 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
Instructions
- 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.