Classic Southern Pecan Pie is a traditional old fashioned dessert. Throughout my entire life, I cannot remember a holiday without pecan pie being a part of the dessert selection.

Pecan trees are native to the south so it’s no wonder that we make the most of beloved nut.  Pecans have been an important food source for Southerners as long as we’ve been here. They also played a part in native american diet as far back as 8000 years ago.

Growing up it seemed that everyone or at least someone you knew had a pecan tree. They were more than willing to share the bounty with family and friends too.

My grandparents had pecan trees and it was so much fun being part of gathering the yearly harvest. Cracking them was another thing. I didn’t much care for that part.

The generations before me though would sit so contently and crack and shell every single pecan to be used as snacks and as an ingredient for many dishes. At an early age, Southern children quickly find out the importance of properly shelling a pecan. One taste of the bitter inner husk not properly removed teaches a valuable lesson.

The classic pecan pie is a southern holiday specialty for sure. The delicious golden brown sweet filling and pecans that magically rise to the top of the pie make for a luscious dessert.

“I think I’m a lot like other moms out there who feel like if we don’t have the pecan pie we have every year, then it just won’t be Christmas.” ~ Faith Hill

Classic Southern Pecan Pie

Ingredients

• 1 Frozen Deep Dish Pie Crust 
• 1 C Granulated Sugar
• 2 tbs Brown Sugar, packed
• 1/2 tsp Salt
• 1 c Light Corn Syrup
• 1 tsp Vanilla Extract
• 1/4 c Melted Butter
• 3 Eggs, beaten
• 1 tsp All Purpose Flour
• 1.25 c Chopped Pecans (heaping)

Printable Recipe Card at the end of this post

Preheat oven to 350°F

In a mixing bowl combine granulated sugar, brown sugar, salt, corn syrup, vanilla extract, melted butter, eggs and flour together with a whisk or spatula.

Add the pecans to the bottom of a store bought pie shell.

Line a sheet pan with foil and place the pie plate on the sheet pan. This will help with spills and it’s easier to handle transferring the pie in and out of the oven.

Pour the filling mixture over the pecans.

Pecan Pie with Karo Syrup

Place the pie into the oven and then cover with a piece of aluminum foil.

Old Fashioned Pecan Pie

Bake for 30 minutes covered. Remove the foil and bake an additional 20 minutes or until set.

Remove from the oven and cool completely before serving. A pecan pie can be made ahead of time and refrigerated. Allow to come to room temperature before serving.

Easy Pecan Pie Recipe

You might also enjoy this recipe for Blonde Texas Sheet Cake with Pecans from Call Me PMc

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