NANA’S SOUTHERN PECAN PIE
Today is Pecan Pie Day here on the blog, and you’re lucky because I’m sharing my very favorite Southern Pecan Pie Recipe today!! I cannot imagine my childhood without thinking of pecans. I grew up between southeastern Virginia and the Lowcountry of South Carolina and if there’s one thing that was ALWAYS around-it was pecans. My great grandpa had multiple pecan trees in his yard and I remember being a little girl walking around collecting the nuts that had fallen then sitting around with my grandpa and a nutcracker after dinner eating them all up!
INGREDIENTS
  • 9 inch frozen premade pie shell
  • 2 cups halved pecans
  • 3 eggs
  • 1 cup light corn syrup
  • 3/4 cup packed light brown sugar
  • 1 tbsp molasses
  • 1/2 stick (4 tbsp) butter, melted
  • pinch of salt
  • 1 tbsp vanilla extract
INSTRUCTIONS
  1. Preheat oven to 350 degrees.
  2. In a bowl combine all ingredients other than pie crust and pecans and mix with a whisk until blended. (Helpful hint-spray your measuring spoon with nonstick spray before measuring out molasses-it will slide of the spoon much easier!)
  3. Spread the pecans in the pie shell, reserving about 1/2 cup if you’d like to create a particular design on the top of your pie.
  4. Pour the mixture over the pecans. I normally spiral the reserved pecans along the top of the pie to make a picture-friendly design but it’s not necessary. If you do it make sure to use a spoon to spoon topping over the nuts you add on top so they are coated, don’t just set them on the top dry!
  5. Bake for one hour on middle rack. If crust starts too look too browned tent the pie with foil.
  6. Remove from oven and allow to cool completely before serving.