TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Southern Pecan Pie

Makes one 9-inch pie

This is the best pecan pie I have ever tasted. It is not as sweet and has more pecans than most. The recipe was passed to my mother many years ago from a southern friend. The filling is very quick, easy and delicious. Make your favorite pie crust or, if time is an issue, use a good store-bought crust.

Southern Pecan Pie Recipe Photo

Ingredients

  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup dark corn syrup
  • 4 tablespoons butter, preferably unsalted, melted
  • 1 teaspoon vanilla
  • 2 cups coarsely chopped pecans
  • One 9-inch pie shell, store-bought or homemade, chilled (see the similar and related recipes)

Preheat oven to 375° F. Beat eggs lightly. Add sugar, syrup, butter and vanilla; beat until well blended. Add pecans; stir. Pour into chilled, unbaked pie shell. Distribute pecans evenly. Bake for 50 to 60 minutes or until knife inserted in center comes out clean. (If pecans become too brown on top, cover loosely with foil.) Cool on rack. Serve warm or room temperature, topped with a dollop of whipped cream if desired.

Print Recipe

Similar and Related Recipes
Homemade Pie Crust

Sour Cream Pecan Muffins

Sweet Potato Pie 		Pecan Tassies (Miniature Pecan Tarts)

Pie and Tart Recipes

Southern Recipes

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.