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. You’re going to want to serve it right after that Slow Cooker Turkey Breast with the most divine gravy ever! Click the link to check out that recipe.
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 sometimes use 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.
The exception to that rule is our Peanut Butter Pie with Oreo Crust because…. well… Oreo Crust, right?
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.
Pecan Pie can be made ahead and frozen
In fact, that’s what we typically do. We love anything that can be done in advance of a big meal and give us more time to spend with loved ones. If you wrap them tightly after they’re completely cool and then freeze, no one will ever know that these pies weren’t made that morning.
They’re part of a collection of Make Ahead Recipes for Holiday Meals. Click over to check them all out.
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Classic Pecan Pie – Southern Style
- Prepare pie shell or use frozen shell.
- Preheat oven to 350 degrees.
- Beat eggs well.
- Add sugar, corn syrup, flour, salt and vanilla.
- Stir in butter and pecans.
- Bake approximately 60 minutes or until center is set.