Granny’s Classic Southern Pecan Pie is a super simple crowd-pleasing dessert recipe. This delicious pie is a holiday staple in most Southern celebrations with the crunchy pecans, caramel-like nougat, and buttery flaky crust.
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My favorite pecan pie, and with it popularity no wonder it’s been unchanged for years.
A classic, my pecan pie of is made of pecans mixed with eggs, butter, and sugar. The pecans float to the top leaving the eggs, butter, and sugar to make a gooey, caramel nougat mixture between the pecans and pie crust.
I had this pie every holiday growing up. There was no question what dessert for our family celebrations would be it was Pecan Pie and Chocolate Pie.
Consequently, as much as I love to bake, I have never made this pie until now. However, I love baking cakes and never have made very many pies. Now I understand why we had Granny’s Classic Southern Pecan Pie so often. Granny’s Classic Southern Pecan Pie is CRAZY easy to make. You simply stir all the ingredients together and pour them into the pie crust then bake.
Granny’s Classic Southern Pecan Pie
- First of all, you may choose to make a homemade pie crust like my Never-fail Pie Crust or use a store-bought one. Either way, the pie will be delish!
- As well, buy pecans when they’re on sale. Otherwise, they are expensive. Therefore, use what you have on hand or what’s on sale when choosing pecans.
- Finally, you can add 1/2 cup chocolate chips to change up the pie.
You may also like these pies
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- Chocolate Chip Cookie Pie
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- Old Fashioned Sugar Pie
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- Buttermilk Pie
Granny's Classic Southern Pecan Pie
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Save To Your Recipe BoxIngredients
- 3 large eggs at room temperature
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 cup white corn syrup
- 1 tablespoon butter melted
- 1 teaspoon vanilla
- 1 cup pecans chopped or whole
- 9- inch deep dish pie shell
Instructions
- Preheat oven to 375 degrees F.
- Bake pie shell for 5 to 6 minutes.
- Beat eggs. Add sugar and flour and beat until light and fluffy.
- Stir in pecans.
- Pour into pie crust.
- Bake for 10 minutes at 375 degrees F
- Reduce heat and cook at 325 degrees F for 40 to 45 minutes or until center is set.
- Cool on a wire rack.
- Serve with vanilla ice cream or whipped cream
Notes
Nutrition
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Michele Staff says
I rarely bake but I tried this for Thanksgiving. I added a cup of chopped pecans also. OMG! Everyone loved it. Thank you for such a wonderful recipe. Making it again because my baby sister loved it so much and it’s her birthday. Will be searching for your chocolate pie recipe as soon as the holidays are over.
CINDY says
Hi, my mother-in-law made a corn bread dressing with a box of stove top and jiffy mix, with onion celery broth. I have yet to find a recipe like that. She has passed and the family thinks I should just know how to make this. Just thought I would ask, thank you for your time cindy
Paula says
Try this recipe omitting the oysters> https://www.copymethat.com/r/2AVTRHO/soul-food-cornbread-dressing-with-stove-/
James Joe Carpenter says
Substitute real cane syrup for the corn syrup. This is closer to the orginal southern pie, as corn syrup was not available at the time. Steens, TJ Blackburn or any other cane syrup will work
Lindsey says
This was surprisingly easy and delicious. Thanks so much for a great recipe!
Bertine Eatonyabhoo says
How should melted butter be applied over a cake mix so it all bakes doesn’t leave the cake mix look unbaked? I’m referring to a cobbler using the dry cake mix as the topping.
Paula says
I slice the butter into thin slices and put them so that they cover almost all the surface. I haven’t had trouble with dry patches using this method.
Gail Guice says
Should I beat by hand or is it OK to use an electric mixer? I ask because once upon a time I used a mixer with a friend’s pecan pie recipe, only to learn later that I should not have. Thanks. Sounds yummy!
Paula says
When I started making this pie I used an electric mixer, but now I just whisk it and it turns out the very same.