Southern Pecan Pie

 

Finding the perfect pecan pie recipe is challenging; they’re too runny, too sweet, not sweet enough. Southern Pecan PIe isn’t too chewy, it solidifies nicely, and the level of sweetness is just right. This is one of the two pies that I love to serve with a dollup of Bourbon-Spiked Whipped Cream.

 
 
Southern Pecan Pie
 
 

Elements

3 Extra-Large Eggs, beaten

1 C Organic Cane Sugar

3/4 C Dark Caro Syrup

1/2 C Light Caro Syrup

1/3 C Butter (1-1/2 half sticks)

2 T Bourbon

1 Tsp Madagascar Bourbon or Mexican Vanilla Extract

2 C Pecan Pieces or 1-1/2 C Pecan Halves

One Pie Crust

Directions

  1. Preheat oven to 375° Fahrenheit.

  2. In a small saucepan, melt butter and set aside to cool a bit.

  3. In a large mixing bowl, add eggs, sugar, corn syrups, bourbon and vanilla extract; stir well with a whisk until well incorporated.

  4. Add melted butter to mixture and whisk well.

  5. Add pie crust to a pie dish, crimp or fork edges, and prick the crust every 2” over the entire surface.

  6. Add pecans to the pie crust and pour sugar mixture over the pecans - they’ll float to the top as if they’ve been waiting to do so their entire lives; it’s magical.

  7. Cover the edges of the crust with a pie guard or foil to prevent burning.

  8. Bake pie for 45 minutes, remove crust guard, and bake for additional 15 minutes (pie will slightly jiggle but will continue to cook as it cools).

  9. Remove pie from the oven and place on a cooling rack. I give this pie at least 2 hours to cool since it’s gelatinous and really needs that extra hour.

 
 

xo, Melissa

 
PieMelissa ChildressPecan, Southern, Nuts