Southern Pecan Pie I Recipe - Allrecipes.com
Southern Pecan Pie I Recipe
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Southern Pecan Pie I
See how to make the sweet, nutty pie that's a true Southern staple. See more

Southern Pecan Pie I

Recipe by  

"This recipe has been passed down in my family. Use light or dark corn syrup."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
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Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
  3. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.
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Reviews More Reviews

Most Helpful Positive Review
Oct 11, 2005

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.

 
Most Helpful Critical Review
May 25, 2006

The filling tasted good, but it was so soupy. I'm not sure why it didn't set up. It definitely baked long enough.

 
Apr 01, 2005

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.

 
Dec 20, 2003

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.

 
Dec 25, 2003

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.

 
Nov 24, 2010

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.

 
Aug 03, 2005

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.

 
Dec 25, 2003

I made this for Thanksgiving 2001, it was a *HIT*! Couldn't have been easier!

 

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Nutrition

  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 69.8 g
  • 23%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 26.8 g
  • 41%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 262 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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