Southern Pecan Pie

Southern Pecan Pie

Closeup of platter of pecan pralines in selective focus against red background


  • 1 pie crust
  • 3 eggs, slightly beaten
  • 1 cup corn syrup
  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1 teaspoon vanilla
  • 1 1/4 cups pecan halves


  1. Preheat oven to 350 degrees. Prepare purchased crust or roll out pastry for Single-Crust Pie and line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
  2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecan halves.
  3. Pour the filling into the pastry shell and place in preheated oven.
  4. To prevent over-browning, cover the edge of the pie with foil. Bake for about 45 minutes. Remove foil Bake longer if needed. Pie is ready when a knife inserted near the center comes out clean or when the pie only slightly “jiggles” when you remove from oven. It will set (get harder/thicker) as it cools.
  5. Cool on a wire rack.

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