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
- Preheat oven to 350 degrees.
- 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!)
- 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.
- 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!
- Bake for one hour on middle rack. If crust starts too look too browned tent the pie with foil.
- Remove from oven and allow to cool completely before serving.
More Deliciouse Recipes NANA’S SOUTHERN PECAN PIE@thehappierhomemaker.com