Sharing is caring!

Pecan pies are a classic Southern dessert.  Loaded with a sweet, gooey filling and lots of pecans, it pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

The History of the Pecan Pie

Nobody knows for sure when or where the pecan pie was first created.  It has been surmised that the humble pie first came to be in New Orleans by the French shortly after they settled in The Big Easy.  Other thoughts are that they may have originated in the early 1800s in Alabama.

Regardless of where or when they came into being, you can enjoy them today thanks to this easy recipe by Anita Musgrove which is in her book, Tennessee Back Road Restaurant Recipes.

Continue to Content

Yield: 8 slices

Pecan Pie

Print

Loaded with a sweet, gooey filling and lots of pecans, this pie pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

• 4 eggs
• 1 cup sugar
• 1 cup white Karo syrup
• ½ cup melted butter
• 1 ½ cups pecan pieces
• 1 unbaked pie shell

Instructions

1. Combine eggs, sugar, and syrup. Stir in melted butter. Add pecans and mix thoroughly.
2. Pour into an uncooked pie shell. Bake at 350 degrees for 30 to 40 minutes.

Notes

This recipe comes from Renate & Gary’s Restaurant in Big Sandy, Tennessee.   It’s excerpted from Tennessee Back Road Restaurant recipes by Anita Musgrove, copyright 2015. Reprinted with permission.

Nutrition Information:

Yield:

8

Serving Size:

1 slice
Amount Per Serving: Calories: 534Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 124mgSodium: 183mgCarbohydrates: 65gFiber: 2gSugar: 45gProtein: 6g

Nutrition information is an approximation.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Tennessee Back Road Restaurant Recipes

Tennessee Back Road Restaurant Recipes by Anita Musgrove pulls double duty as both a cookbook and restaurant guide.  The book is divided into three sections, each representing a region of Tennessee.  Here are some of the tasty dishes you will find in the sections:

• Western Region:  Chocolate Gravy, Cat Head Biscuits, Skillet Peach Cobbler, Quiche Lorraine, Cheese Straw Twists, and BBQ Spaghetti
• Central Region:  Sydney’s Bluff Chicken, Chow Chow, Grits Cake, Square Market Crab Bisque, Amish Friendship Bread Muffins, and Barrel House Brunswick Stew
• Eastern Region: Bourbon Street Pecan Pie, Banana Torte, Jalapeno Clam Bisque, Santa Fe Salsa, The Michael Allman Burger, Tomato Jam, and Plaid Apron’s Winter Stew

The author includes information about the various restaurants that have contributed recipes about the book, including the restaurants’ address, website, and hours.  It’s a great resource to have on hand for a road trip in Tennessee.

Look for Tennessee Back Road Restaurant Recipes at your local bookstore or at Amazon.com.

If you like good old-fashioned southern recipes, be sure to check out my recipe for Chicken and Dumplings, Peppered Cornbread, and Southern Buttermilk Biscuits.