Southern pecan pie

Everyone has his or her version of a perfect pecan pie. Some pies are gooey, some are extra buttery and some have a caramelized taste. There’s something for everyone. Let’s be honest, we want a lot more filling than crust here people. You really want those pecans to shine because that flavor is something to go “nuts” for. It is particularly great here in this pie.

0h 20m prep

1h 15m total

easy difficulty

Jocelyn Delk Adams Author



Preheat oven to 375˚F (190˚C). In a medium-sized bowl, whisk together both sugars until combined.


Next whisk in corn syrup, melted Land O Lakes® Butter with Canola Oil, beaten eggs and vanilla until mixture is smooth.


Quickly whisk in flour and pinch of salt until mixture is smooth but somewhat thickened.


Add pecan halves and use a spatula to combine.


Pour pecan filling into pie shell.


Bake for 15 minutes then lower temperature to 350˚F (180˚C) and bake 30 – 40 minutes or until the centre of pie jiggles only slightly. If it shakes too much, leave it in the oven to bake longer. The pie should be almost stable.


Remove the pie from the oven and allow to cool to room temperature, then serve.


Tip: Spray inside of measuring cup with nonstick spray when measuring corn syrup so it slides out easier.

pecan pie

Alternative methods

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