Downhome southern pecan pie is a combination of rich caramelized pecans with sweet and savory syrup! This pie is a must-have for the holidays! If you got excited about this recipe, you will enjoy my easy pineapple upside-down cake.
This recipe was inspired by, my sister, Chiquanda. She always makes pecan pies for the family during holidays. Pecan pie has always been a family tradition during festive activities. Thanksgiving and Christmas wouldn’t be the same if we didn’t have this pie. I love to pair this pie with whip cream. Mmm, Yum, yum, I can taste the pie flavors dancing on my taste buds.
Tips on pecan pie
How to prevent watery filling?
The number one thing to remember when baking any kind of pie, cake, etc is to always remember to preheat your oven. By preheating the oven you avoid the inconsistency in temperature, while baking, which causes a watery filling.
How to not burn the top of pie?
Place your pie in the middle of the oven. Let the pie cook without anything on top of the pie. After about 15 minutes cover the pie with aluminum foil. This will prevent the overcooked top and burnt pecans. Sometimes, the top is finished and the filling isn’t. This is why your pie is burnt on the top.
How to prevent your pie from being soft?
Don’t eat your pie straight out of the oven. It will burn your mouth like crazy! Let your pie sit for about 20 minutes then eat the pie. This gives the pie a chance to let the heat that inside continues cooking. Again, wait for the pie to cool.
How to prevent the pie from overflowing when baking in the oven?
Make sure you don’t fill your pie crust up with filling. The pie naturally rises, if steps are followed correctly. If you fill to the top, the pie will overflow.
Instructions on making down-home southern pecan pie
Preheat oven to 350 degrees
In a bowl add in your eggs, sugar, butter(melted), vanilla extract, and pecans.
In a large mixing bowl, stir Karo® dark corn syrup, eggs, sugar, butter, vanilla extract, and ground nutmeg
Mix in 1/2 cup of pecans
Pour the mixture into your pie crust
Top pie with remaining pecans
Place pie in the oven and bake for 60 to 70 minutes
At around 15-20 minutes take the pie out of the oven and place a sheet of aluminum foil over the top of the pie to keep from burning pecans. Then place back in the oven for the remaining time. Once time is up stick a toothpick in the pie to make sure it’s done. If the toothpick comes back out wet it’s not ready. Allow continuing cooking for as long as you think it may need.
Let cool for 30 minutes and enjoy!!
If you enjoyed this quick and easy recipe you will love
DOWN HOME SOUTHERN PECAN PIE
- 1 cup Karo dark corn syrup
- 2 cup Pecan One cup crushed for pie filling, other cup for the top of pie
- 3 Eggs
- 2 tbsp Butter Melted room temperature
- 1 tsp Vanilla extract
- 1 Pie Crust deep dish unbaked
- 1 cup Sugar
- 1 tsp Ground nutmeg
- Preheat Oven to 350 degrees
- In a bowl add in all 5 ingredients and stir then mix in 1/2 cups of pecans
- Pour the mixture into your pie crust
- Add remaining pecan on the top of the unbaked pie(lay the pecan flat)
- Place pie in the oven and bake for 60 to 70 minutes
- Take the pie out of the oven halfway through baking and add foil over the top of the pie and place it back in the oven to prevent burning the pie
- Let cool for 30 minutes and enjoy!!