Classic Southern Pecan Pie

I find Southern food very comforting especially a Classic Southern Pecan Pie.

This recipe was given to me by a friend here in town. She added an ingredient that I had never had in a pecan pie before.

One year for Christmas a friend of ours baked a pecan pie for us as a gift.

There was no objection from me of a gift of homemade food.

Her recipe included cinnamon.  I have eaten a lot of pecan pies over the years and never had one with cinnamon before.

It definitely added a great extra layer of flavor to the pie.

I love cinnamon so I am all for adding it to recipes.

Her recipe also makes three pies if you use the regular frozen pie crust.

Frozen pie crusts are fine but I prefer making my own. You can use whatever you prefer, whether frozen, refrigerated or homemade.

For this one I prefer a crunchy crust so I made mine with shortening and butter mixed together.

My grandmother used a mixture of half shortening and half butter in most of her recipes.

When making the pie you don’t need to pre-bake your crust. Just add the chopped pecans to the bottom of the pie and then pour the filing on top.

You will not be disappointed with this recipe. I hope you enjoy it as much as we do.

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Yield: 16 slices

Classic Southern Pecan Pie

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Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

Pie Crust

• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1/3 cup shortening
• 1/3 cup cold butter
• 6 to 7 tablespoons cold water

Pie Filling

• 3 cups chopped pecans
• 6 eggs
• 1 cup dark corn syrup
• 1 cup light corn syrup
• 1 cup sugar
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• 2 tablespoons all purpose flour
• 1 teaspoon salt
• 1/2 cup butter, melted

Instructions

1. For the crust: cut the shortening and butter into the flour and salt until well combined. Add water until it forms a ball. Roll out and place into two greased pie plates.
2. Divide the chopped pecans into the bottom of the pie crusts.
3. For the filling: beat eggs and combine all other ingredients. Pour over the pecans in the pie crusts.
4. Bake at 350F degrees for 45 minutes or until the centers have set.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 520Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 97mgSodium: 346mgCarbohydrates: 61gFiber: 3gSugar: 46gProtein: 6g

Did you make this recipe?

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Photo Credit: www.cookingnook.com

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