Y’all, get ready for the best pecan pie you’ve ever had! This recipe is sweet, buttery, and downright irresistible. It’s the kind of pie that’ll make everyone gather ‘round the table and ask for seconds. Grab your apron and let’s get bakin’!
Paula Deen’s Southern Pecan Pie
Ingredients:
- 1 unbaked 9-inch pie crust (store-bought or homemade, your choice!)
- 1 1/2 cups light corn syrup
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted (the more butter, the better, y’all!)
- 3 large eggs
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 2 cups pecan halves (make sure they’re fresh and crispy!)
- 1/4 cup heavy cream (just to make it rich and decadent, honey!)
Instructions:
- Preheat the oven to 350°F (175°C). Place your pie crust into a 9-inch pie plate, crimp the edges, and set aside.
- Mix the filling. In a large mixing bowl, combine the corn syrup, sugar, melted butter, eggs, vanilla extract, and salt. Stir it up real good until everything’s well mixed and smooth.
- Add the pecans. Fold in those beautiful pecan halves. Make sure they’re evenly distributed throughout the mixture.
- Pour and bake. Pour the filling into the pie crust and smooth it out evenly. Pop that pie in the oven and bake for 50-55 minutes, or until the center is set and a toothpick comes out clean. (If the edges start to brown too quickly, just cover the edges with foil.)
- Finish it off. Once the pie is done, take it out of the oven and let it cool completely before slicing. It’s gonna be hard to wait, but trust me, it’s worth it!
Optional: Serve with a big ol’ scoop of vanilla ice cream or a dollop of whipped cream if you really wanna go all out.
Well, there you have it! A pecan pie that’s as sweet as Southern hospitality and as comforting as a warm hug from grandma. Enjoy!
