Southern Pecan Pie Recipe

This Southern Pecan Pie has a boiled filling which makes it extra thick with a caramel-like texture and flavor. 

This Southern Pecan Pie has a boiled filling which makes it extra thick with a caramel-like texture and flavor. 
This Southern Pecan Pie has a boiled filling which makes it extra thick with a caramel-like texture and flavor. 

Recipe Tips & Notes

  • This Southern Pecan Pie recipe calls for straining the filling through a sieve, and I highly recommend doing it! This pie had the smoothest filling of any pecan pie I’ve ever tried, and I think that’s why. I loved the difference it made in the texture, and it’s totally worth the extra step. All you need is a simple sieve.
  • I used a store-bought pie crust (two, actually, so I could make the border around the crust), but you can certainly use a homemade crust!
This Southern Pecan Pie has a boiled filling which makes it extra thick with a caramel-like texture and flavor. 
This Southern Pecan Pie has a boiled filling which makes it extra thick with a caramel-like texture and flavor. 
This Southern Pecan Pie has a boiled filling which makes it extra thick with a caramel-like texture and flavor. 

Southern Pecan PIe

Yield: 8 slices
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

This Southern Pecan Pie has a boiled filling which makes it extra thick with a caramel-like texture and flavor. 

Ingredients

Instructions

  1. In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside and allow to cool for a few minutes.
  2. In large bowl beat eggs lightly and very slowly drizzle the syrup mixture into the eggs, stirring constantly.
  3. Strain the mixture through a sieve. This quickly and efficiently takes care of any scrambled egg lumps.
  4. Stir in butter, vanilla, and pecans and pour into crust.
  5. Bake in a 350°F oven for about 45 minutes.

Love Pecan Pie? Me Too!

Check out a few of my other pecan pie recipes below.

Easy Pecan Pie Dip

Pecan Pie Dip

Pecan Pie Cake

Pecan Pie Cake
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