southern pecan pie

I’m really not crazy into sweets, but if you put a pecan pie in my house I’ll eat the whole thing and growl protectively should anyone else attempt to have a piece. For some crazy reason I never tried to make one at home, so this weekend when Dave and I had a night off we decided to make a big dinner and give this homemade pecan pie thing a go. It was surprisingly easy to make, and now I realize why it’s so delightful – it’s basically a sugar, butter, nut pie. Gimme.

I used this Epicurious recipe, minus the orange zest, I loathe oranges in dessert – is it just me? Also, next time, I think I’d shift the pecans from 2 cups to 1 1/2 cups.


pie shell (you can certainly make your own, I just used store-bought to get ‘er done quickly)
3/4 stick unsalted butter
1 1/4 cups packed light brown sugar
3/4 cup light corn syrup
2 tsp pure vanilla extract
1/4 tsp salt
3 large eggs
2 cups pecan halves

First preheat oven to 350Β°F and place a baking sheet on the middle rack.

Melt the butter in a small heavy saucepan over medium heat and then add the brown sugar, whisking until smooth.

Remove from the heat and whisk in corn syrup, vanilla, and salt. Lightly beat eggs in a medium bowl, then add to the corn syrup mixture, and mix well.

Last, put the pecans in the pie shell and pour the corn syrup mixture evenly over them. Bake on the hot baking sheet until filling is set about 50 minutes to 1 hour. Cool completely, then eat the whole thing and don’t feel badly about it.




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