Southern Pecan Pie Recipe

This old fashioned Southern Pecan Pie recipe makes the time-honored pie that is loved by many.

A pie that is so famous, there is an unofficial National Pecan Pie Day on July 12th.

The best pecan pie recipe makes a tender flaky pie crust with a buttery sweet filling topped with fragrant roasted pecans. Cut the pieces small - this pie is rich.

With these easy instructions, learn how to make pecan pie, Southern style, from start to finish.

If you want to learn more about the history of pecans, click here.

Southern Pecan Pie Recipe

Ingredients

Crust

• 1-1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1-1/2 teaspoons granulated sugar
• 6 tablespoons very cold unsalted butter
• 2-1/2 tablespoons very cold shortening
• 3 to 4 tablespoons ice water

• 1/2 cup (1 stick) butter or margarine
• 1 cup granulated sugar
• 1 cup corn syrup
• 4 eggs, slightly beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1-1/4 cups pecan halves

Preparation

1. Make pie crust. In a medium bowl, mix the flour, salt and sugar with a fork. Add butter and shortening and blend with a pastry blender or by pulling 2 table knives through ingredients in opposite directions, until mixture resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly over flour mixture, stirring with a fork until dry ingredients are moistened. Dump dough out onto a floured surface and shape into a ball, wrap in plastic wrap and chill for 30 minutes.

2. On a well-floured surface, roll the dough with a floured rolling pin into a circle, rolling from the center to the edge. Turn and flour the dough to make sure it doesn't stick. Roll to 1/8-inch thickness. Carefully fold the dough into quarters and transfer to the pie pan. Unfold dough and fit into the pan, being careful not to tear or stretch the dough. Trim off excess pastry along edges. Fold edges under and crimp. Return pie crust to refrigerator while making filling.

3. Preheat oven to 325 degrees F.

4. Prepare pie filling. In a medium sauce pan, melt the butter. Add sugar and corn syrup. Cook over low heat, stirring constantly, until sugar dissolves. Remove from heat and let cool slightly. Add eggs, vanilla and salt, mix well.

5. Pour filling into unbaked pie shell and top with a layer of pecan halves (flat side down).

6. Bake for 50 to 55 minutes. Remove from oven and let cool on a wire rack. Serve warm or cold.

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