Southern Pecan Pie Recipe
This Southern Pecan Pie has a boiled filling which makes it extra thick with a caramel-like texture and flavor.
Check out all of my pies right here.
Main Ingredients Needed for Southern Pecan Pie
- corn syrup
- unbaked pie shell
Recipe Tips & Notes
- This 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 like this one.
- 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! And here are the Leaves & Acorn Cutters that I used to make the border.
Related Recipe Video: Pecan Pie Bread Pudding
- 1 cup sugar
- 1½ cups corn syrup
- 4 eggs
- ¼ cup butter
- 2 tsp vanilla
- 1½ cups pecans (halved or crushed)
- 1 unbaked deep dish pie crust
- In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside and allow to cool for a few minutes.
- In large bowl beat eggs lightly and very slowly drizzle the syrup mixture into the eggs, stirring constantly.
- Strain the mixture through a sieve. This quickly and efficiently takes care of any scrambled egg lumps.
- Stir in butter, vanilla, and pecans and pour into crust.
- 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.
[adthrive-in-post-video-player video-id=”tdUrf60n” upload-date=”2019-11-20T01:45:04.000Z” name=”Pecan Pie Bread Pudding” description=”null” ]
Easy Pecan Pie Dip
Ashton is the owner and author of Something Swanky. First and foremost she’s a wife and mother. She also considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.
Ashton publishes 2-3 unique dessert recipes each week, ranging from fanciful and creative to comfort food classics. She publishes one “collection” post each week which includes links and thumbnail images to 50-100 themed recipes from other bloggers and around the web.
She authored her first cookbook, Party Popcorn, in 2014, and it has received rave reviews from Parade Magazine, Real Simple, and O Magazine, and is featured in Crate and Barrel’s 2015 Spring/Summer collection. Party Popcorn is a Hollan Publishing concept and was published with Houghton Mifflin-Harcourt.
EXPERIENCE & MEDIA
Something Swanky and/or Ashton have been featured by LDS Living, Better Homes and Gardens, Cosmopolitan Magazine, Country Living Magazine, and multiple times on Spoonful, BuzzFeed, and The Huffington Post. Something Swanky recipes have also been featured regularly on brand Facebook pages such as: Pillsbury, Jell-O, Reese’s, Hershey’s, and more.
Ashton is passionate about the blogging community and helping new bloggers turn their blogs into careers. She co-founded an online blog conference for new bloggers called Online BlogCon. She also spoke at the Build Your Own Blog Conference in SLC in 2013 on DIY blog design.