Southern Pecan Pie – a delicious recipe with Shell, Butter, Light Brown Sugar, Syrup, Eggs, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 350 F. Put the un-baked pie shell in your pie pan and set it aside.
2
2. In a medium bowl cream the butter and light brown sugar. Whisk in the cane syrup until smooth. Whisk the eggs, vanilla and salt.
3
3. Spread the chopped pecans in the bottom of the pie shell in an even layer.
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4. Slowly pour the syrup mixture over the chopped nuts.
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5. Arrange the pecan halves in an attractive manner on the top of the pie.
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6. Place a pie ring, or a ring made of aluminum foil around the edge of the pie crust. Put the pie pan on a large sheet pan if desired. Bake for 50 to 60 minutes rotating the pie halfway through cooking. The pie is done when the edges are set but the center is slightly jiggly.
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7. Set pan on a rack and allow pie to cool. Cool for several hours; overnight is best.
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Serve at room temperature with whipped cream.
1057
kcal
Calories
90
g
Fat
54
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 whole Prepared, Unbaked Pie Shell, 6 Tablespoons Butter, Softened At Room Temperature, 3/4 cups Light Brown Sugar, 1 cup Cane Syrup, and more.
Yes, Southern Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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