Southern Pecan Pie {Granny's Recipe + her secret to making the perfect filling!}

10:31 PM
The perfect filling, rich, thick and creamy with crunchy pecans gracing the top of this decadent Southern Pecan Pie.  The perfect ending to any meal.


Some think the recipe came from the French, who settled in New Orleans, and some think the recipe came from the Karo Corn Syrup executive's wife, who was promoting the product.

Who knows who created it--- all I know is it has been around for every holiday and family gatherings for as long as I can remember.

Mother made her pie recipe from off the bottle of Karo Corn Syrup.   Another thing I remember is it was one of my Father's favorite.


Around the South, there are so many recipes out there for this favorite pie from using brown sugar, dark Karo, and using whole pecans, toasted pecans, and chopped pecans.

In fact, when I married my husband, his Mother made her pecan pies with whole pecans and my Mother always chopped hers.

For years, I would make mine with whole one time and chopped the next.

Until one day, I got the idea to use both, and we get the best of both Mothers. 

Southern Pecan Pie is an easy and simple recipe that has few ingredients.

Here comes her secret to the perfect pie --- Stir the ingredients by hand with a wire whisk.

No need for an electric mixer.  This only creates a lot of air in the filling, causing it to be thin and frothy.

Stirring it by hand creates a thick and creamy texture which makes for a perfect pie!



Southern Pecan Pie
Ingredients:
  • 1 (9 inch) unbaked pie crust
  • 1 cup Karo (light or dark) Syrup
  • 1 cup sugar
  • 3 eggs
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1 tablespoon cornstarch (my addition)
  • 1/2 cup whole pecans
  • 1 cup whole pecans, chopped
Directions:
Preheat oven to 350 degrees F.   In a medium bowl, stir together karo syrup, sugar, eggs, butter, vanilla, and cornstarch until smooth and creamy.

Add chopped pecans and immediately pour into the prepared pie crust.  Arrange whole pecans around the edge in a single circle.

Bake in the oven for 45-50 minutes.  Cover with foil to avoid over browning of the crust, and bake for another 10-15 minutes or until the filling is slightly jiggly.

Cool completely before serving.




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Kay Little
Kay Little

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