Easy Pecan Pie Recipe
This pecan pie recipe is easy to follow and results in a delicious, classic pecan pie that will have your friends and family begging for more. 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.
Ingredients
To make this classic pecan pie recipe, you need the following ingredients:
- eggs
- sugar
- Karo syrup (light corn syrup)
- butter
- pecan halves or pieces
- unbaked pie shell
How To Make a Traditional Pecan Pie
- Combine eggs, sugar, and corn syrup in a large mixing bowl. Stir in the melted butter, then add the pecans and mix thoroughly.
- Pour the pecan pie filling into an unbaked pie crust and bake at 350°F for 30 to 40 minutes.
Once the pie has cooked, remove it from the oven and let it cool on a wire rack.
Tip
Place the unbaked pie on a rimmed baking sheet or a cookie sheet. It will make it much easier to put in and take out of the oven. A bonus is that it helps to catch any spillage.
Pecan pie might be the star of the holidays, but there are plenty of other Southern desserts worth a spot on your table. Cozy up with Crockpot Rice Pudding, enjoy the warm spices of Pumpkin Crunch Cake, or take a sweet trip down memory lane with Watergate Cake.
Pecan Pie
Ingredients
Method
- Combine eggs, sugar, and syrup. Stir in melted butter. Add pecans and mix thoroughly.
- Pour into an uncooked pie shell. Bake at 350 degrees for 30 to 40 minutes.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!FAQs
The pecan pie is done when the filling is set and only slightly jiggles when you shake the pan. If it makes a wave-like motion, then the pie needs to cook longer.
Pecan pie does not need to be refrigerated and can be stored at room temperature for up to 3 days. If you plan on storing it longer, it’s best to keep it in the fridge.
Yes! Pecan pie can be frozen for up to 2 months. Wrap the pie tightly in plastic wrap or place in a freezer-safe container. When you’re ready to enjoy, thaw overnight in the fridge.
Tennessee Back Road Restaurant Recipes
Tennessee Back Road Restaurant Recipes by Anita Musgrove pulls double duty as both a cookbook and a 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 to the book, including the restaurants’ addresses, websites, 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.
Last Bite
If you’re craving a true taste of the South, this pecan pie won’t disappoint. Bake it for your next family gathering or holiday meal, then come back and tell me how it turned out! Don’t forget to share this recipe with your fellow pie lovers – it’s too good to keep to yourself.
