Whether you’re southern or not, this easy family favorite Pecan Pie must be included on your next Thanksgiving, Friendsgiving, and or Christmas holiday dessert table; that is if you want your guests coming back next year! And if you really want to impress your guests try this decadent Chocolate Orange Pecan Pie!
This easy pecan pie recipe has been adapted from a well-loved Aunt. Aunt Margie is famous in our family and is considered one of the greatest cooks in East Texas. Let’s just forget the fact she named it “Pete’s Pecan Pie” after my brother and get right down to business.
EASY AND DELICIOUS SOUTHERN PIE INGREDIENTS
What you’ll need first is high quality ingredients:
4 large or 5 medium eggs
Karo Syrup…I know, I know it’s not all that great for you but it is the holidays!
small amount of flour
good quality butter
vanilla extract…I use Madagascar
roasted fresh pecans…I use my own pecans from our backyard garden (If it’s the 7th year pecan drought, I’ll buy local)
STEP 3 –Add sugar and flour gradually while your beating the eggs. Make sure big lumps from flour are gone.
STEP 4 –Add Karo Syrup (light or dark or a combo of both), melted butter, vanilla, and cinnamon. Mix well.
STEP 5 –Place pecan pieces in an unbaked pie shell. Pour egg and sugar mixture over pecans.
STEP 6 –Design pecan halves on top of the filling mixture. Note: most pecan pie recipes I’ve seen skip this step…but this separates a good pecan pie from a great one!! Extra steps make a difference!
STEP 7 –Bake at 350 for 45 mins or until filling is set (no jiggle).
STEP 8 –Let it rest and cool before serving (a couple of hours) or cover and put in the refrigerator.
It’s not just for Christmas or Thanksgiving!
Southern pecan pie isn’t just for the winter holidays. Serve this at barbecues, church gatherings, birthday parties, etc.
You can also use this wonderful filling and make it into mini pies using a cupcake pan. Just cut the pie dough into smaller circles with a biscuit cutter, top or a drinking glass or a top of a mason jar…anything that is circular and is the basic diameter of a cupcake tin.
Is it Freezable?
Yes and no. I’ve only had one Pecan Pie that I know of that had been frozen a month before Thanksgiving, my Aunt Jill’s (again another famous cook). She brought it one year, still in all the freezer wrap but thawed out. It tasted good but the whole crust was stuck to the pan. It made a great ice cream topping!
Vanilla Bean Ice Cream is my first choice. Whole Foods own brand of 356 everyday is really good. They have a 2 hour delivery window…how sweet for the holidays!
Real Whipped Cream…maybe with a little bourbon and powdered sugar whipped in.
Chocolate Pecan Pie is very popular and easily adapted from my basic pecan pie. 1 cup of chocolate chips in the bottom with the pecan pieces and you’ve got a perfect Chocolate Pecan Pie!
Chocolate Bourbon Pecan Pie is truly a special pie. I made one last year and it was a HIT and again easily adapted from my basic pecan pie. 1 cup of chocolate chips in the bottom with the pecan pieces and 1 jigger of your favorite Bourbon and you’ve got a perfect Chocolate Bourbon Pecan Pie!
If your roasting your pecans then do this step first. Roasting is easy: place pecan halves on a cookie sheet sprayed with spray oil. Bake for about 10mins at 300°. Keep an eye on these they could burn depending on the moisture in the nuts.
Beat eggs well. Add sugar and flour gradually to eggs while stirring.
Add Karo syrup, melted butter (45sec in microwave, separate bowl), vanilla and orange liqueur. Mix well.
Place 1.5 cups of roasted pecans pieces and chocolate chips on bottom of unbaked pie crust.
Pour egg mixture over nuts and chips. Decorate top of pie with remaining pecan halves.
Bake 45mins at 350° or until filling is set.
Let it set for at least 2 hours before serving. ENJOY!