Recipe by Nikki
"This recipe has been passed down in my family. Use light or dark corn syrup."
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1 1/2 cups
pastry for a 9 inch single crust pie
Ok once again a southern woman talking. That said I loved this pie !!!! what I loved about it was that it's not tooth ache sweet, it is just right. I used light and dark corn syrup and I think that is what made the difference in the sweetness. Thanks Nikki for a great recipe it will be the only pecan pie I make and will pass it down.
The filling tasted good, but it was so soupy. I'm not sure why it didn't set up. It definitely baked long enough.
we used the basic flaky pie crust, and let me tell you.....it ruined our diet!!! we had to give some away to save ourselves from oblivion! we changed nothing about the recipe, absolutely delicious, the best simple pecan pie i have ever had, promise.
This pie was delicious. Like most of us, I used 1/2 C each of light and dark corn syrup. However, my oven runs a little low so I baked this for more than an hour in all, and it was still barely set. To prevent the crust from getting too brown, fold strips of aluminum foil over the edges while the pie bakes. A reliable, tasty recipe.
YUM! My husband said this was the best pecan pie he'd ever had! I had to cook mine about 15min longer. I also used 1/2 dark syrup and 1/2 light syrup.
I made this for Thanksgiving 2001, it was a *HIT*! Couldn't have been easier!
I loved this pie. I followed the other reviews and used 1/2 cup dark corn syrup and 1/2 cup light corn syrup and everyone raved about it, and it was SO SIMPLE to make. This is a keeper for sure.
Note: I've made this numerous times now and I've noticed when I use 'large' sized eggs the center comes out very runny. So make sure you use regular sized eggs, or else it wont turn out in the middle.
I've tried many different pecan pie recipes, but this is the one I've decided to stick to. I've baked it for the last 3 years and still like it as much as the first day (as my friends do). I usually add 1 tsp orange extract, 1/2 tsp rum extract and reduce pecans to 1 cup. The best one.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Pecan Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 241
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