No surprise, Pecan Pie is an American creation. It’s origins date back to the late 19th century and now is a staple at Thanksgiving tables. But, it’s now popular all year long.
It’s probably not a coincidence that that pecan harvesting happens between late September and early November. The timing is perfect for all the holiday baking.
What makes pecan pie so good? It’s probably the dense combination of butter, sugar, corn syrup, and eggs create the gooey interior of pecan pie, which complements the crispiness of the top layer. While baking, the pecans rise to the top, leaving a gooey layer of sugary custard below.
Southern Pecan Pie Recipe
- 1 cup sugar
- 1 1/2 cups corn syrup
- 4 large eggs
- 1/4 cup butter
- 1 1/2 tsp vanilla
- 1 1/2 cups pecans, coarsely chopped
- 1 tbsp cocoa powder optional
- 1/4 cup Bourbon optional
- 1 unbaked pie crust
- Preheat oven to 350°F.
- In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
- In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
- Next, strain the mixture to make sure it's smooth and lump free.
- Stir in butter, vanilla, and pecans and pour into crust.
- Bake for 45 to 60 minutes or until set.
- Let cool. Cut and server!
As you will notice in the ingredients list, both the Bourbon and the cocoa powder are optional. I do find that both are required for the best result.
A great pie crust is key! You can definitely use a store bought pie crust. But, if you are looking to make your own, we have the perfect all butter pie crust recipe. If you are interested, click here.
Finally, we have a some sweet treat recipes that we recommend you try:
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