Hey all! Sam back from The Culinary Compass with this great Southern Pecan Pie! It’s a staple for my Thanksgiving dessert and hopefully will be for you too!
My dad’s side of the family lives in Georgia and sends us a huge box of pecans every year around Thanksgiving. Every year, when I see the giant box on the front porch I know there’s one thing that I’m required to make and that’s a classic Southern Pecan Pie.
As a kid, I was never too thrilled about pie mostly because it was usually fruit filled and not slathered in chocolate. This pecan pie changed the game for me. The brown sugar based filling was as good as candy!
Brown sugar is one of my favorite ingredients just for the great sweet, molasses flavors that it brings. The same holds true for this pie! It goes great with the nutty pecans with a touch of vanilla and salt in the filling.
My favorite way to serve it is absolutely heated up a little with some good ole vanilla ice cream. There usually aren’t too many leftovers with this pie when my family gets ahold of it, but if there are for you, I’d recommend not heating it too long in a microwave or else the awesome gooey center just melts! It still tastes great with ice cream, but it loses all the structure of the pie.
Looking for more things to serve with your Thanksgiving dinner? Try out these Twice Baked Sweet Potatoes, Bacon and Onion Stuffing, or Roasted Acorn Squash with Sausage, Fennel, and Mushrooms! If you’re looking for an adult only dessert, try these White Chocolate Pumpkin Martinis!
- Prepared pie crust
- 4 tbsp butter
- 1 cup brown sugar
- 1 cup corn syrup
- 1 tsp vanilla extract
- ½ tsp salt
- 3 eggs
- 2 cups pecans
- Preheat oven to 350F.
- In a medium pan over medium heat, melt butter. Add in brown sugar and stir until melted. Stir in corn syrup, vanilla extract, and salt.
- In a medium bowl, beat eggs. Slowly stir in brown sugar mixture until incorporated.
- Place prepared pie crust into a pie dish. Sprinkle in pecans evenly around the bottom of the dish. Pour over the brown sugar mixture. Move pecans around if any spots look empty.
- Place aluminum foil over the pie and bake for 40 minutes. Remove the foil and bake another 20 minutes. Watch the pie the last 10 minutes to ensure that the edges and top doesn't burn.
- Let sit for an hour to harden. Serve and enjoy!