One of the most popular Southern food desserts is good ol’ Southern pecan pie. During the fall, most of us Southerners are inundated with pecans from our own or from local trees, so we come up with a variety of ways to use the delicious nuts. Pecan pie is a must for our Thanksgiving and Christmas celebrations. The following Southern pecan pie recipe is based on Mom’s old pecan pie recipe. I added the molasses and a kiss of cinnamon. I also like to toast the nuts before using them in my pecan pie recipe, but you canskip this step, if you wish.
I also like to use a mixture of whole and broken pecan halves.
Holle’s Southern Pecan Pie recipe
What you’ll need:
- 1 ½ – 2 cups pecans
- 3 eggs, slightly beaten
- 3/4 cup white Karo syrup (corn syrup)
- 3/4 cup brown sugar
- 1 tablespoon molasses
- ¼ cup butter, melted
- 1 teaspoon vanilla
- Pinch of ground cinnamon
- ½ teaspoon salt
- 1 9-inch deep-dish pie crust
Make sure pecans are free of any shell pieces. Break some of the pecans, and leave the rest in halves. Place nuts in an iron skillet and bake at 350 degrees for 10 minutes, stirring a couple of times. Remove from oven and allow to cool.
Mix together the remaining ingredients and pour into crust. Scatter pecans on top.
Bake for about 10 minutes at 400 degrees. Reduce heat to 350 and bake for 20 minutes longer. Remove pie from oven and place strips of foil around edges of crust. Return pie to oven and bake for 25-30 more minutes.
Cool and serve with a dollop of whipped cream.