Southern Pecan Pie
A rich, gooey pecan pie featuring a sweet filling of dark corn syrup, sugar, and toasted pecans, all nestled in a flaky crust. Its caramel-like flavor and crunchy nut topping make it an indulgent dessert perfect for family gatherings and special occasions.
Ingredients
Instructions
- Beat together the sugar, corn syrup, salt, flour, and eggs.
- Add the vanilla, melted margarine, and pecan halves.
- Pour into unbaked pie shell.
- Turn the rounded side of the pecans up.
- Bake in a slow oven at 300°F for 1 hour.
- Cool before cutting.
- Serve with ice cream or whipped cream, if desired.
Tips & Substitutions
For a perfect pecan pie, ensure your eggs are at room temperature for better mixing. If you prefer a sweeter flavor, consider adding a tablespoon of brown sugar. You can substitute the dark corn syrup with maple syrup for a unique taste. If you're out of margarine, melted butter can be used as a substitute. This pie is best enjoyed fresh, but it can also be made a day ahead.
Serving Suggestions
Pecan pie is delicious on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. For an extra touch, serve it alongside a slice of Apple Cake (Low Cholesterol - Low-Fat) for a delightful dessert spread. This pie also complements coffee or a warm cup of tea, making it perfect for gatherings or special occasions.
Storage & Reheating
To store leftover pecan pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator for up to four days. Allow the pie to cool completely before covering. Reheat individual slices in a microwave for about 15-20 seconds, or enjoy it cold. Pecan pie can also be frozen for up to three months, but be sure to wrap it tightly to prevent freezer burn.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Pecan Pie contains roughly 342 calories, with 7g protein, 75g carbohydrates, and 2g fat. It is a good source of iron (17% of the Daily Value), protein (14% of the Daily Value), and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1767mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular corn syrup instead of dark corn syrup?
Yes, you can use regular corn syrup in place of dark corn syrup. However, keep in mind that it will result in a lighter color and a slightly milder flavor. For a richer taste, consider adding a tablespoon of molasses or brown sugar to mimic the deeper flavor of dark corn syrup.
What can I do if my pecan pie filling is too runny?
If your pecan pie filling turns out runny, it may be due to underbaking or not enough flour. Ensure you bake it until the center is set and slightly jiggles when shaken. If you find it runny after baking, you can chill it in the refrigerator to help firm it up before serving.
How can I make this recipe gluten-free?
To make a gluten-free pecan pie, simply replace the all-purpose flour with a gluten-free flour blend. Ensure that your pie crust is also gluten-free. Many brands offer pre-made gluten-free pie crusts, or you can make your own using almond flour or coconut flour for a delicious alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).