This classic simple pie is my favorite Thanksgiving dessert. Yes, it takes center stage over Pumpkin Pie on my dessert table!
Are you ready for Thanksgiving? I’m certainly not. I truly believe there should be more than 24 hours in each day. If there could just be 26 or 27, anything would help! I was looking through some of my Thanksgiving recipes that I posted in 2016 and yikes!! Some of my older pictures just don’t do justice to some wonderful desserts, one of them being my Southern Pecan Pie recipe. This has to be my all time favorite pie, and with that being said, it deserves a great picture. A picture that defines how wonderful, sweet and gooey the filling is. A picture that defines how crunchy the pecan topping is. A picture that shows how the sweet gooey filling and crunchy pecans are just meant to be together. With that being said, I felt it deserved a re-post. By the way, I used Aunt Elsie’s Flaky Pie Crust for this recipe. Feel free to use your favorite.
Pee-can, pee-kahn… No matter how you pronounce it, it’s a pie so simple and classic but so delicious! With Southern roots, it’s popularity really took off in the 1920’s when the Karo Syrup company placed a recipe for it on their syrup bottle. Although it takes center stage on most dessert tables in the south, it still takes second stage to Pumpkin Pie on some Thanksgiving dessert tables. My guess…the price of pecans versus pumpkin could be a contributing factor.
So I ask, why mess with something great? Well I guess that just depends on how gooey and rich you prefer your filling in this scrumptious pie. There are several slight variations when it comes to the filling of this classic pie. Some use light corn syrup, some dark…some use white sugar and some use light or dark brown sugar. Me? I use to go strictly by my 1961 Betty Crocker version of this recipe, using all white sugar. This variation was always good, but I preferred a filling that was a little more gooey and rich. Therefore, I played with the recipe until I got that perfect result that totally lived up to the gooey and rich factor without being runny. The answer…part white and part dark brown sugar. Oh yes, there’s even those who add a small amount of cinnamon to this recipe. Yep that’s right. Sorry, I’m not a fan. I’ll save my cinnamon for my Pumpkin Pie.
There’s also variations in flavors of this classic pie, including chocolate and bourbon, but that’s a story for another day. Today we’re talking about plain ole’ classic Southern Pecan Pie!
Does Pecan Pie grace your Thanksgiving dessert table?
- 1 unbaked pie shell, 9 inch, shallow
- 5 tablespoons unsalted butter, melted
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 3 large eggs, (extra large will work fine too)
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 cups pecans, very coarsely chopped
- Preheat oven to 375 degrees.
- Position oven rack one slot from the bottom. This will prevent pecans from over browning before the filling gets done and will also ensure doneness of pie crust bottom.
- Add all ingredients except pecans to a large mixing bowl. Whisk until well combined. Fold in the pecans.
- Pour filling into the shallow pie crust. Place foil around edges of crust to prevent over browning. Bake for approximately 45 minutes or until barely jiggly in the center. Transfer to a wire rack to cool.
- Cool completely before serving. Slicing is easier if pie has been refrigerated.
- Pie can be left unrefrigerated for up to two days.
- Store in an airtight container.