Southern Pecan Pie, a holiday favorite

Tina Howell

With the holidays right around the corner, this sweet and sticky Southern Pecan Pie is one of my favorite desserts to make. I grew up with a pecan tree in our backyard and have fond memories of my mom baking pecan pie in the kitchen, which is perfect for Thanksgiving, Christmas or any other time. This southern classic will not only make your house smell good but your mouth water.

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Ingredients:

  • 1 9-inch pie crust, unbaked
  • 2 cups of pecans, chopped
  • 1/2 cup of pecans, halved
  • 1 cup of dark brown sugar
  • 1 cup of corn syrup (you can use either light or dark, depending on your preference)
  • 3 large eggs, beaten
  • 1/4 cup of butter, melted
  • 1 teaspoon of vanilla
  • 1/4 teaspoon of cinnamon
  • 1 container of whipped topping (optional)
  • 1 half gallon of vanilla ice cream (optional)

DIRECTIONS:

  1. Preheat the oven to 350 degrees.
  2. Place in unbaked pie crust into pie dish.
  3. In a large bowl, whisk the eggs, brown sugar, corn syrup, vanilla, cinnamon and butter together.
  4. Pour the chopped pecans into the mixture and lightly stir.
  5. Pour the pecan filling into your pie crust.
  6. Line the top of the pie with the pecan halves in a decorative pattern.
  7. Bake the pie for approximately 60 minutes, until the filling is completely set.
  8. Let the pie cool down before serving (approximately 2 hours)
  9. Cut to serve and top each slice with a spoon of whipped topping.

TIP: Serve with a scoop of vanilla ice cream for an extra sweet treat and ENJOY!!

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