I have been using this recipe to make pecan pies for over 30 years.  I think it was in an old Better Homes and Gardens cookbook that I had when I was a teenager.

Pecan pie always shows up on the Thanksgiving menu because I have a massive pecan tree in my backyard  that produces delicious native pecans.  I also have a few chickens that give me fresh eggs which I use for the pies and to make my candied pecans.  You can check out that recipe HERE.

PECAN PIE

   Ingredients

• 1 Purchased pie crust or home made pie crust (see recipe below)
• 3 eggs, slightly beaten
• 1 cup corn syrup
• 2/3 cup sugar
• 1/3 cup butter or margarine, melted
• 1 teaspoon vanilla
• 1 1/4 cups pecan halves

 For filling, combine eggs, corn syrup, sugar, melted butter, and vanilla. Mix well. 

Stir in pecan halves.

Pour the filling into the pastry shell.

To prevent over-browning, cover the edge of the pie with foil and place in preheated oven.

Bake at 350 degrees for around 45 minutes.

 Directions

1. Preheat oven to 350 degrees F.   Prepare purchased crust or  roll out pastry for Single-Crust Pie and  line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecan halves.
3. Pour the filling into the pastry shell. To prevent over-browning, cover the edge of the pie with foil. and place in preheated oven.
4.  Bake for about 45 minutes.  Pie is ready when a knife inserted near the center comes out clean or when the pie only slightly “jiggles” when you remove from oven.  It will set (get harder/thicker) as it cools.
5. Cool on a wire rack.

CHOCOLATE PECAN PIE

Prepare as above, except before adding the filling to the pastry-lined pie plate, pat 1/2 cup semisweet chocolate pieces onto bottom of pastry shell. Pour filling over the top of the chocolate pieces.

   Pastry for Single-Crust Pie

Southern Pecan Pie

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 8

Ingredients

  

• 1 Purchased pie crust or home made pie crust (see recipe below)
• 3 eggs, slightly beaten
• 1 cup corn syrup
• 2/3 cup sugar
• 1/3 cup butter or margarine, melted
• 1 teaspoon vanilla
• 1 1/4 cups pecan halves

Instructions

 

• Preheat oven to 350 degrees F.   Prepare purchased crust or  roll out pastry for Single-Crust Pie and  line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
• For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecan halves.
• Pour the filling into the pastry shell. To prevent over-browning, cover the edge of the pie with foil. and place in preheated oven.
• Bake for about 45 minutes.  Pie is ready when a knife inserted near the center comes out clean or when the pie only slightly “jiggles” when you remove from oven.  It will set (get harder/thicker) as it cools.
• Cool on a wire rack.

Notes

Pastry for Single-Crust Pie

Ingredients

1 1/4 cups all purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 tablespoons cold water

Directions

Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water     over      part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1     tablespoon of    the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use  your hands to slightly  flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.

CHOCOLATE PECAN PIE

Prepare as above, except before adding the filling to the pastry-lined pie plate, pat 1/2 cup semisweet chocolate pieces onto bottom of pastry shell. Pour filling over the top of the chocolate pieces.

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