Southern Pecan Pie
'Ol fashioned Southern style pecan pie is my favorite kind of pie. I learned to make this pie from my Great-Grandmother who was born and raised in Macon GA. She had her own pecan tree and picked the pecans when they were at their peak.
So for all you pecan pie lovers...... Enjoy! (smile)
Ingredients:
- 3 eggs
- 1/2 cup sugar
- 1 cup corn syrup
- 1 teaspoon vanilla
- 4 tablespoons butter melted
- pinch salt
- 1 cup chopped pecans
- 18 or more whole pecan halves for topping
- 1 unbaked pie crust (frozen crust, or make your own)
Instructions:
Preheat oven to 350 degrees.
In a med size bowl - beat eggs.
Add sugar and mix.
Add corn syrup, salt and vanilla.
Mix in melted butter.
Add chopped pecans evenly into unbaked pie crust.
Pour pie filling evenly over pecans in pie crust
Place the whole pecan halves around on top of the filling
Put the pie on a baking sheet to make it easier to put in and take out of the oven
Bake for 45 minutes to 1 hour depending on your oven.
Around the 20 minute mark, you may want to add some aluminum foil around the edges of your pie crust to keep it from getting too browned or burning.
Oven times do vary, but basically, the middle of the pie should be set when done (not overly jiggly) and the center will puff up a bit.
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TTGA...per your request. I hope you enjoy it.
8" pie shell?
Sometimes a 9 inch is a better idea because that filling overfills an 8 inch
I have not seen an 8" pie crust. I have always used a 9". I still have the pie pans my Grandmother used and they are both 9".
Oh I'm certain I will. I really love that pie. Thanks Raven.
You're welcome!
My favourite pie ever, I miss having it.
I prefer using the dark Karo syrup instead of the light syrup. It gives the filling a much richer flavor and tends to enhance to flavor of the pecans. If I can't get dark syrup and have to use the light, I use dark brown sugar instead of white, and that works well too. But, using them both together is a bit too much.
At one time I had a recipe (it was on the other food group and I never copied it) that called for replacing some of the syrup with honey. I made it once and it was pretty good, although the honey flavor tended to be a bit overpowering.
Yes, you can use honey in place of the syrup. I have never used the honey, but, it may make the pie a little sweeter, and may make the filling a tighter as it is thicker than the syrup.
MMMmmmmm
I'm thinking that maybe a mixture would be good. The honey flavor definitely gets overpowering if you use straight honey. A mixture of the two should keep the honey flavor but a bit more subtly. How can we know what the right mixture is? Obviously trial and error. That means that we'll have to eat a lot of these pies before getting it just right. I really can't see a downside in that.
Of course not. Experimentation is one of the better dies to cooking.
Actually, I would try mixing half and half of honey and the white corn syrup. Mixing the dark syrup and honey together might make the flavor or the two a bit over powering.
Another thing you can try is mixing the full amount of honey and brown sugar instead of the white sugar, and omit the syrup. Brown sugar would give it a taste similar to the dark syrup, but, might not be as over powering as the honey and syrup together.
I have used the dark brown sugar instead of white sugar, and white syrup instead of the dark syrup for a more balanced flavor and sweetness. Too much sweetness can spoil the overall taste of the filling.
So maybe sample the variations separately and see how they taste first. Then you can decide which combination would better suit your taste buds. Be sure to eat a small piece of bread in between sample tasting to clean your taste buds. Sort of like when wine tasting. Mostly for the honey which can be heavier than the syrup or sugar and longer lasting.
Ahhh....cooking.....it is a science of sorts, and the experimenting can be very interesting.
Interesting and observing.
A lot also depends on what kind of honey it is. Clover honey tends to be a bit strong, and other types of honey flavors can either be really too sweet. So before you get into putting the honey in, taste it and see what kind of flavor is has and how compatible it is with the syrup and other ingredients.
There is also pure honey and processed honey, and there is a difference in their taste and consistency.
So do a bit of taste testing with the honey so that you can determine if you need to use the white syrup or dark syrup.
Honey ain't going to work for me today. I'm going to give it this project off! It is so "heavy." Moreover, "overpowering" is a good word you guys are using about its properties.
Yep. It's not the only thing either. I've found that using strong Cheddar Cheese in an omelet tends to make it so that you can barely taste the other ingredients. That's why I usually use American Cheese for that.
The easiest pie to make but I don't eat it. I make it for the family...only I don't bother with the pretty pecan halves on the top. They'll eat it any way it looks!
Did you ever make a chocolate pecan pie? You just melt some chocolate chips and pour into your filling. Mr Giggles said he liked it, but he might have just been being nice
Never thought to try that. It sounds good to me. Anything with chocolate has to be good.
Yes, but, I used dark non-sweetened cocoa, or melted bakers dark chocolate, and mix with the filling. It's good, but, I like prefer it without the chocolate.
My Great Aunt used to sprinkle shaved and crumpled chocolate around on top of her pecan pie as soon as it came out of the oven. While it melted quickly, it still had a hefty flavor.
Hmm - hmmm! That looks invitingly scrumptious. I'm a fan!
One of my favorites.
This will be the joint for picking up some swankily cool looking eats and treats. OUTSTANDING.
That pie gives great aesthetic 'symmetry' too!
The graphics artist in me makes me prone to be creative with my cooking. I once made a log cabin with the pecan halves in the middle of the pie. It was fun just to play around, and the kids got a big laugh out of it. They called it the "Davy Crockett Pecan Pie". (grin)
It is sooo beautiful. I am not much of a cook/baker, but I am going to an affair this weekend and I really think I can do this. I believe i can pull this one off!
Questions:
Do you have a pic to share of the "Davy Crockett Pecan Pie"?
It really is an easy recipe to make. You just have to make sure that the pie is fully cooked as described in the recipe.
1. I buy the long soft shell pecans and crack and peel them myself. But, the regular length pecans work just a well. I sometimes buy the pecan halves, but, buy the unshelled pecans to make the chopped pecans.
2. Not always, just when I want it to look a bit fancy if I am serving for company or for a special occasion.
No...sorry...I no longer have the picture of the "Davy Crockett" pecan pie. When I moved many years ago I gave them and a lot of my other family pictures to my Granddaughter. That way she can pass them on down to the future generations. So now I have no idea where that picture is.
I'm going to try to do it this weekend. And, I will take several pictures of my 'efforts' or success! Thanks for the information. My misfortune to not see the Davy Crockett pecan pie. (Smile). Going to get my pies - supplies starting Thursday!
CB...nothing says you can't make your own Davy Crockett Pie. And surprise yourself! And maybe your guests. It's really not that hard. Heck...If I could do it you can do it.
I better start out slow and grow upwards! I am going to make that 'cutie' in the pic above!
Be sure to take some pics to share with us. I know you to be a very concise individual, so I have no doubts that you can't master it.
Go for it!
I sure will! Deadline: Friday. August 23, 2019
I'll be here and waiting for the results.
The 'store-run': (A few items are missing from the picture.)
Looking good CB. I use the Karo dark syrup and the same pie crusts as well. Looks like you are off to a good start ingredient wise.
Yay! I read about the dark KARO syrup @2.1.
Blah! I didn't notice this in time.(Smile.) This will be a first for me in pecan pie-making!
Don't worry about not using the unshelled pecans. When I am pressed for time I use the shelled pecans and chop them up myself, or buy then already chopped as you did. Either way is fine. And as this is your first time, best to keep things simple so things move smoothly.
Also, instead of using fork tines to trip the edges of the crust, you can use your fingers and flute the edges. That looks nice as well and is easy to do. It can look like this:
Mmm hmmm. Ooohooooo!
Pictures of Pecan Pie August 23, 2019: First time ever - Pecan Pie!
Uncooked Pecan Pie. Ready for baking. . . .
Finished, Done, and Yummie-kins!
Very well done, CB!!!! A beautiful looking pie I knew you could do it. And you have done it very well indeed!!
I am sure those who will be sharing it will be very impressed. And thank you for sharing your great 1st time success with us as well.
Uhh....you say the gathering for this pie will be where again....? ??
Now I can't wait to see your Davy Crockett Pecan Pie.
Thank you (takes bow)! It is great to 'follow thru to completion on a baking project! I have been promising myself to bake for several years. You know the expression: "Gone to."
Ahh! So I have one under my belt. Can't wait for the big taste. I will let y'all know. The serving is on Saturday at a birthday party for a friend.
Next time, I work on my presentation! Love yours (above)! Davey Crockett Pecan Pie? —Need a clue. Need a pic of some kind. I am a visual learner at times!
I'll see what I can do or find. I'm a visual learner at time as well. When my kids were very young I made them cakes for each of the different holidays; a Christmas Tree cake for Christmas with decorations and presents under it; a Easter Bunny cake for Easter with green colored coconut 'grass' and candy eggs around it; a Jack 'o Lantern cake for Halloween, etc. and they had a good time eating them.
But, before I could make them I had to find a picture of just like I wanted the cake to look like or make a drawing to go by. It was fun for both me and the kids.
As I compare pictures, you must have let your pie 'brown' a bit longer than my own. (Smile.) I love pecan pie. I used to buy the packaged small ones in little trays and could never get enough out of it. Now, I'll just make my own. Thank you, Raven Wing! You made it happen (for me).
Next, I am going to try out that Mac & Cheese recipe! Mmm hmmm.
OK....This is not supposed to be an exact replica of a log cabin, but, to give you an idea of what one might look like if made from pecan pieces.
Cut the pecan halves in half and use them as the logs to build the cabin and the roof. Then use a cut-away piece for the porch prop, and flooring piece.
You can use white frosting to make the window, and chocolate frosting to cover the roof. You can add more embellishments s you wish. But, this can serve as a basic layout.
You are most welcome, CB. That is what the NT Cookbook is all about. Learning new things and experimenting to find ways to make old things new. I'm glad that I could help you learn how to make your own pecan pie. Very well done! (smile)
That's different certainly, and interesting!
When you have time to kill you can experiment with some pecans, just lay them out and see how they mesh together. It took me 2 days testing with various pieces to figure out how to get them to fit well enough together as a log cabin. The other stuff just sort of came together.
I have no doubt you will be able to put one together very well. (smile)
I appreciate the vote of confidence! Well, today is pecan pie day. I will let you know what I think of my work later!
So, how did it go over CB? I'd bet that the folks liked it. Oops, didn't realize that you were serving it today. I thought it was yesterday.
Party around 3 PM today! (Smile.)
Have fun.
Graham cracker crust. 3 eggs, 1/2 teaspoon vanilla, 1 cup white corn syrup, 1 cup brown sugar, 1 cup pecans. Whip corn syrup , eggs, and vanilla together before vigorously stirring in the brown sugar then the nuts. Pour into the pie shell. Recipe calls for 8” pan but shallow 9” works better. Place in oven at 325 degrees for 50-55 minutes. Delicious.
Oh, that one sounds good too. We're going to be eating Pecan Pie for at least a year to try all of the variations. That makes for a lot of great eating.
My Pecan pie fit right in beside and behind a roast; potatoes, a salad, and a breast of chicken. Then, there was the bar drinks galore! Anyway, my pecan pie (pictured above) served up delightfully, full of nuts through and through, 'gooey,' and served with a wedge of ice cream. Yummies! It's a hit!
I will do this one again! Thanks Raven - thanks everyone!
I make my recipe version for thanksgiving and Christmas family gatherings.
You save your special pies for special occasions. I think I will make this recipe -off and on- for the parties I attend the rest of this year.
You are most welcome, CB. I'm glad that your pecan pie turned out great and was a hit at your party.
You did very well and your hard work paid off. Now that you know how to make it, you can have pecan pie to your hearts content. And have a great pie to take to gatherings to share with others as well.
Thank you for sharing the results of your pecan pie at the party!
Well done!
Raven, surely you have heard the expression: "Ignorance is bliss." well, the big surprise for me in making pecan pie is KARO SYRUP. I had no idea syrup was a major 'player' in pecan pie over all these years. But, it seems to pull the other ingredients together (I think).
Oh yes! And in many things in life that is true. (grin)
Yes indeed. As the syrup heats as it bakes it and then cools when the pie is removed from the oven, it becomes thicker and creates a binding for the pecans and other ingredients, thus, it does meld the flavor of all the ingredients together. This helps to create a basis flavor so that one ingredient does not over power another and yet enhances the flavor of the pecans.
Using the dark syrup as opposed to the light syrup gives the pecan pie a richer flavor and tends to enhance the taste of the pecans. I prefer the dark syrup, but, light or dark syrup, it is just a matter of personal taste, as they both work well.
If anyone else is curious. This recipe sure is good! Lots of compliments too!
Thank you for the feedback, CB. It's always good to know the results of those who have tried the recipes, as taste buds can vary.
Now I'm hungry.
Quick fix...BACON!