Recipe by Deep South
The real secret to baking to-die-for pecan pie is using maple syrup and brown sugar. This recipe is simple and fast, and even the novice cook will get raves. By the way, pecan is pronounced "puh-KAAHN," not "PEE-can," which just sounds unappetizing. No matter how you say it, you better bring copies of this recipe on note cards to hand out to friends and family.
Top Review by Angelcook
When you want REAL, southern, pecan pie, this is the only receipe I found. Do no substitutions, follow "Deep South's" directions to a T. When it is done, shoo the people out of the kitchen (just smelling it bake and carrying on about when will it be done)so that it can cool a bit. If you are out of vanilla ice cream, let them know somebody's got to go get it. (They will all volunteer.) By the time they bring the ice cream, it will be cool enough to eat. Make sure you get a piece. You'll think you have died and gone to heaven. Yes, you will. My humble gratitude and sincerity, to "Deep South" for the best pecan pie.....ever. Thanks. Angelcook
- 3 eggs, beaten
- 118.29 ml unsalted butter, melted
- 59.14 ml sugar
- 59.14 ml brown sugar
- 118.29 ml maple syrup
- 118.29 ml Karo light corn syrup
- 236.59 ml pecans (chopped or whole)
- 1 pie shell (frozen, refrigerated or make your own)
Directions See How It's Made
- Heat oven to 350 degrees.
- Whisk together all pie filling ingredients except pecans.
- Add pecans and stir.
- Pour mixture into a prepared pie shell. (Do not pre-bake the shell.) The pecans will rise to the top by themselves.
- Bake 50 to 60 minutes, or until center barely jiggles when you shake the oven rack.
- Serve warm. If you're really off your diet, add a scoop of vanilla ice cream.