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Nutrition Facts
Serving Size 1 (152g) Recipe makes 8 servings
Calories 572
Calories from Fat 253		(44%)
Amount Per Serving		%DV
	Total Fat 28.1g	43%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 13.3g
	Polyunsaturated Fat 5.6g
	Trans Fat 0.0g
Cholesterol 121mg		40%
Sodium 178mg		7%
Potassium 137mg		3%
Total Carbohydrate 80.1g		26%
	Dietary Fiber 2.1g	8%
	Sugars 42.1g
Protein 5.8g		11%
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Menus using this recipe:

Kentucky Menu 1

~Laury~

David's Birthday Dinner

Utterly Deadly Southern Pecan Pie

Recipe #101954 | 1¼ hours | 20 min prep | add private note

⁽⁵⁹⁾ RATE IT NOW Print Recipe

By: PCrocker
Oct 14, 2004

The secret to this rich pie is cooking the sugar and corn syrup first. It is definitely not diet food! I bake this pie for 45 minutes according to my oven but you may need to bake longer.

SERVES 8 (change servings and units)

Ingredients

1 cup sugar
1 1/2 cups corn syrup (I use 1/2 dark and 1/2 light)
4 eggs
1/4 cup butter
1 1/2 teaspoons vanilla
1 1/2 cups pecans, coarsely broken
1 unbaked deep dish pie shell

Directions

1
In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
2
In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
3
At this point I like to strain the mixture to make sure it's smooth and lump free.
4
Stir in butter, vanilla, and pecans and pour into crust.
5
Bake in a 350°F oven for about 45 to 60 minutes or until set.

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Featured Reviews for This Recipe

From: Colorado Lauralee

On Nov 21, 2009

This is the best pecan pie I have ever made. I think boiling the sugar and syrups together makes a big difference, and still it is very easy. Thank you so much for sharing!

1 person found this review helpful

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From: S3b4s

On Nov 10, 2009

Made this testing recipes for Thanksgiving. First pecan pie I've made, and it was great. Might do 2 cups of pecans next time to experiment. If you're worried about cooking the eggs, just temper it. Add a small amount of the syrup to the eggs and beat constantly, then add a little more. When the eggs are heated, add to the syrup and make sure you stir it for a while, or your eggs will cook. Took my oven the full hour.

1 person found this review helpful

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From: Beautiful Disgrace

On Dec 5, 2008

This pie definately had the flavor you want in a Pecan Pie. It was delicious. My only advice is this: Make sure you boil the syrup and sugar for a good 3 minutes. Start the timer when it STARTS boiling. I made 2 pies. Same amount of everything, I even baked then at the same time, however 1 pie was a little runny while the other was nice and firm. The runny pie was just as delicious as the other pie though! I just didnt boil the 2nd pie's sugar and syrup as long. SO good and will be a holiday staple in our house for years to come. Thanks!

5 people found this review helpful

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From: coconutcream

On Nov 27, 2005

I've never made a pecan pie before so I don't really have anything to compare to besides store-bought pies, but this was good and I was quite pleased with the results! It was easy to make and it cooked up nicely, with the filling setting perfectly - it wasn't runny at all! I cooked it probably about ten minutes longer because I wasn't sure if the filling had set or not, and then I was afraid that I'd overcooked the pie, but it ended up being just right. I used 2 cups of pecan pieces as others suggested, but I think I'll scale down to one and a half cups next time because there was almost too much filling for the crust to handle and we like the gooey part better anyway. I also used both light and dark corn syrups as suggested, but I'll probably just use light next time because we didn't really care for the flavor of the dark. Everyone really liked this though, especially served warm. Thanks for the recipe!

3 people found this review helpful

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