Southern Pecan Pie (with a Patriotic Twist)


God Bless some good pecans.  I’m a “nut” girl anyways, and being from the South, I use them a lot. And unless you have an allergy I will not be apologizing for that!


  • 1 Unbaked Pie Crust
  • 2 TB Brown Sugar
  • 1 cup White Sugar
  • 1/2 tsp Salt
  • 1/3 stick Salted Butter (melted)
  • 1 cup White Corn Syrup
  • 1 1/2 tsp Butter Vanilla Emulsion (or 1 tsp Vanilla Extract & 1/2 stick butter)
  • 4 Eggs
  • 2 cups Pecans

Preheat oven to 350°. Place unbaked pie crust into a pie pan (you can use a store bought crust or homemade).

If you’re a fan of having crimped edges or any pattern go ahead and do it now.  Once you get the “look” of your pie set, pop it in the refrigerator until it’s time to bake.  That helps keep the crust buttery in my opinion.

In a large bowl, mix sugars, salt,  and butter.  Next, add in corn syrup and vanilla. Stir until incorporated.

Most food personalities will tell you the easiest trick to adding the correct amount of corn syrup is to spray nonstick spray in your measuring cup before you pour it out.  I’ve done it and, yes, it does make clean up a little easier.  I just usually hold the measuring cup over the bowl and if a *little* spills over, its no big deal.

Beat your eggs in a separate bowl until just mixed together.  If you’re using a stand mixer (which I actually don’t recommend for this pie, make sure the speed is on low and add the eggs just until they are fully mixed together.


A Chevron Pattern or just whole pecans around the outside definitely make this pie seem more impressive to make with just a few extra minutes

Next up, PECANS! I try to pack as many of these bad boys into the pie as possible.  Usually about 1 1/2 cups will do, but I like to reserve extra for the top to make a design with whole pecans.  When it comes to whether to chop the pecans or leave them whole, I usually chop the ones on the 1 1/2 cups on the inside (I don’t recommend buying them bagged that way, shell pieces can tend to get into those bags).  Then take the left over whole pecans and spread them out over the top however you desire. I personally like this American Flag mock up I did for the fourth and it definitely went over well.  Makes it seem more “fancy” and all.  Plus this pie stays good for days so you can always make it ahead of time which around Thanksgiving I know everyone appreciates!

Place your pie crust on a center pie rack and bake for 55-65 minutes or until the sides are no longer jiggly.  Some ovens take longer than others so while this pie may be easy, it does bake for a bit.  So if it still seems loose trying to pull it out after an hour, just be patient and let it keep going, checking in every 5-10 minutes.  You’ll also want to have a pie crust protector to put on (usually about 20-30 minutes) during the baking process. Foil will do too just wrapped around the crust.  It just keeps it from getting darker than that beautiful golden brown that we all love!.

Once the pie is pretty well set, pull it out from the oven and place it on a cooling rack if you have one.  Let it cool down for at least 3 hours before serving it so it will set up properly. But hey, I’ve cut into them before hand and you’ll just have to use a bowl and a spoon but the taste is still there.  This technically serves 8 but I don’t know if I’ve ever stretched it that far. ;p

 Y’all, one of the first things you’ll realize when I start putting these recipes down is that I tend to have little tweaks and things for just about every step.  So if you feel it works better one way or with another trick please let me know! I’m always loving to learn in the kitchen ❤

Hope ya’ll enjoy!

❤ E

2 thoughts on “Southern Pecan Pie (with a Patriotic Twist)

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