Louisiana Pecan Pie: Old-Fashioned Southern Perfection

Pecan pie may just be the most classic pie recipe out there. A nutty cousin of the sugar pie (one of my favourite pies!), this is old-fashioned Southern perfection.

You’d think something that’s this ooey gooey delicious would be labour-intensive, but it’s actually really easy to make and requires far fewer ingredients than I would have imagined.

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Pecan Pie Recipe Notes

I have seen some people say that you achieve a better flavour with a half-and-half mixture of light AND dark corn syrup. Light syrup alone may taste “too sweet” (if you believe in such a thing), while the dark provides a richer flavour.

Whatever syrup you choose to use, the consensus seems to be that it HAS to be Karo to really get this pie right.

Louisiana Pecan Pie Recipe

Serves 8.

Ingredients

• 3/4 cup white Karo corn syrup
• 1/4 cup butter (or margarine)
• 3 eggs, well beaten
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 cup pecans (chopped, halves or a combination of chopped and halves)
• 1 unbaked pie shell

Instructions

Heat oven to 350°F.

Cream syrup with butter.

Add sugar and eggs.

Beat all thoroughly, then add vanilla and pecans.

Pour into unbaked pie shell and bake in for about 30 minutes until well set.

Pecan pie is best served at room temperature or even cold from the fridge, because even when baked all the way through, it can still be quite runny when served too warm.

You can also serve with some yummy vanilla ice cream, whipped cream, maple syrup, caramel sauce, and/or additional nuts on top. The sky’s the limit here, folks!

Other Great Pies for the Holidays:

Pecan pie is a classic dessert that can be enjoyed all year round, but is often viewed as a traditional dish for Thanksgiving, Christmas, and other holidays.

If you’d like another great pie to add alongside this pie, here are some drool-worthy suggestions:

• Sweet Potato Bourbon Pie
• Molasses Pumpkin Pecan Ginger Pie
• Maple Cheddar Apple Pie

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