Southern Pecan Pie

What to do with a Left Over Pie Crust?

Southern Pecan Pie

This is a Traditional Classic, Southern Pecan Pie. I had a left over frozen pie crust and Southern Pecan Pie popped up on Pinterest from Brandie, The Country Cook! Brandie has some great recipes, so check out her blog. Thank you, Brandie!

The decision was made - I was going to make Southern Pecan Pie, which I hadn't done in years! And did you know that the pecan is the only major tree nut that grows naturally in North America. And this is a simple little recipe that you can whip up in a few minutes, minus the baking time. All you need to top off a slice of pecan pie is a scoop or two of French Vanilla Ice Cream ( I prefer Trader Joe's French Vanilla Ice Cream).

So, what are we waiting for...

Let's Try It!

Ingredients:

1 9 inch deep dish frozen pie crust
2 cups pecan halves
3 eggs
1/2 c. granulated sugar
3 tbsp. butter, melted (throw it in the micro...)
1 c. dark corn syrup
1 tsp. ground cinnamon
1 tsp. vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Place frozen pie crust on a baking sheet while preparing the filling, unless you are creating your own pie crust... ;)

3. Whisk the eggs in a medium mixing bowl. Add the sugar, melted butter, corn syrup, ground cinnamon, vanilla extract & whisk again until thoroughly combined.

4. Layer the pecans into your pie crust.
5. Pour the filling on top of the pecans. Some of those little pecans will RISE to the top...
6. Bake pie in preheated oven for 45-50 minutes, some ovens may vary...
7. Check pie after approximately 25-30 minutes as you may want to cover the edges with aluminum foil to keep it from getting too browned.

note: The pie should be fully cooked when the middle is fairly set & not overly 'jiggly', as Brandie would say and the center will puff a bit!

And here you go! Southern Pecan Pie!

WildWSS out!