This Pecan Pie is another one of Mama’s recipes, but unfortunately, I don’t have this one in her handwriting. How I wish I did.
Though totally delicious, there’s nothing fancy about the pecan pie, I admit. But, if you’re looking for a simple, classic pecan pie that never fails, this is it.
Pecan Pie is Classic Southern Style
The truth is, Mama always used a frozen pie crust. Not deep dish, either — just a traditional pie crust. I have used those refrigerated ones when I have one on hand, but honestly, I’m not a real fan of pie crust. It’s the stuff in the crust I’m after. So, the frozen crusts are fine with me, too. If you love to make your own, by all means, go for it. This recipe is all about that to-die-for filling.
For a collection of 20 recipes all featuring pecans click over here. Some are traditional, but there are a lot of creative recipes using pecans in appetizers, main dishes, salads and sides, and even a few vegan recipes.
One more note before I get to the recipe. Here’s how I like to do my pecans. If you can start with halves you’ll get the freshest flavor. But, I do like to chop the halves before making the pie. Even though it doesn’t make as beautiful a pie with chopped pecans, it actually cuts into slices more easily, and you get more yumminess wrapped around every little piece of pecan.
Classic Pecan Pie (Southern Style)
- 3 eggs
- 1 cup sugar
- 1 cup corn syrup
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 Tbsp flour
- 1/4 cup melted butter
- 1 cup chopped pecans
Beat eggs well.
Add sugar, corn syrup, flour, salt, and vanilla.
Stir until well blended.
Stir in butter and pecans.
Pour into prepared pie crust.
Bake 50-60 minutes at 350 or until brown and center is set.
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If you’re into pecans, and all this other southern goodness, check out some of these previous posts. We’ll love you for it! And, seriously…. Can you get more southern than bourbon, cornbread dressing, creamed corn, peaches and pecans?
More Southern Classics