Southern Pecan Pie

Recipe courtesy of Jeanne Plumley and Rebecca Miller, the mother-daughter duo behind Peggy Jean’s Pies in Columbia, Missouri

Yields | 1 9-inch pie |

  • 1½ cups light brown sugar
  • 1½ Tbsp butter
  • eggs
  • 1½ cups light corn syrup
  • 1½ tsp vanilla
  • 2 cups pecan pieces
  • unbaked pie shell

Preparation | Preheat oven to 425°F. Add brown sugar to a deep mixing bowl, checking that sugar is smooth and free of lumps. Melt butter in microwave until completely melted; pour over brown sugar and whisk together.

In a separate bowl, add eggs and whisk until fluffy. Keep in mind that the more you whisk in the air, the fluffier your pecan filling will be. Pour eggs into the brown sugar-butter mixture; whisk together until well blended, scraping the sides of the bowl with a spatula as needed. Add corn syrup, vanilla and pecan pieces; mix well and pour into an unbaked pie shell. Bake on center rack for 10 minutes. Reduce heat to 350°F and bake 35 to 40 minutes, or until center begins to crack. Remove from oven and let cool.

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