Southern Pecan Pie I

Southern Pecan Pie I

130

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

servings 520 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 69.8g
  • 23%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

130
  1. 169 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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

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 t...

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 ...

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 deli...

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 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....

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

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 usu...

Excellent recipe. This is the one my mother passed down. I now realize that it is the KARO syrup recipe but it is still the way to go. After making many of these pies I have a few suggestions. U...

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