Southern Pecan pie is a traditional southern staple around the holidays and any time. When you see this pecan pie recipe, you’ll realize just how easy it is to make!
And while pie crust and sugar and Karo syrup might not be healthy choices, pecans absolutely are! So as pies go, this is a pretty good one, I think! 😄
The U.S. Food and Drug Administration (FDA) has acknowledged and approved the following qualified health claim: “Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.”National Pecan Shellers Association (https://ilovepecans.org/nutrition-in-a-nutshell/)
Southern Pecan Pie INGREDIENTS
- 1 cup pecans chopped
- 3/4 cup sugar
- 3/4 cup dark Karo syrup
- 1/2 cup butter
- 3 eggs
- 1 pie crust
Southern Pecan Pie INSTRUCTIONS
- Combine all ingredients, mix well
- Pour pie filling into prepared pie shell
- Bake at 350º for about 50 minutes. (Bake at 375º if using a glass pan.)
If you want, you can cut the butter back to 1/3 cup, but I like to use 1/2 cup of butter. Also, I’m using salted butter. If you are using unsalted butter, you’ll want to add a dash of salt to your recipe.
If you’re going to bake this pecan pie in a glass dish like me, set the oven to 375º and just keep an eye on it until the pie is solid. If you’re baking it in a metal pan, bake it at 350º.
Here is a link to the chopper I’m using in this video: https://amzn.to/3qKtKTl
I use the same one for chopping collards, fruit for jam, all kinds of things.