Southern Pecan Pie I

117 Reviews 9 Pics
Recipe by  Nikki

“This recipe has been passed down in my family. Use light or dark corn syrup.”

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Adjust Servings

Original recipe yields 1 pie



  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
  3. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.

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Reviews (117)

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Ok once again a southern woman talking. That said I loved this pie !!!! what I loved about it was that it's not tooth ache sweet, it is just right. I used light and dark corn syrup and I think that is what made the difference in the sweetness. Thanks Nikki for a great recipe it will be the only pecan pie I make and will pass it down.



This pie was delicious. Like most of us, I used 1/2 C each of light and dark corn syrup. However, my oven runs a little low so I baked this for more than an hour in all, and it was still barely set. To prevent the crust from getting too brown, fold strips of aluminum foil over the edges while the pie bakes. A reliable, tasty recipe.



we used the basic flaky pie crust, and let me tell ruined our diet!!! we had to give some away to save ourselves from oblivion! we changed nothing about the recipe, absolutely delicious, the best simple pecan pie i have ever had, promise.

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Amount Per Serving (8 total)

  • Calories
  • 520 cal
  • 26%
  • Fat
  • 26.8 g
  • 41%
  • Carbs
  • 69.8 g
  • 23%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 87 mg
  • 29%
  • Sodium
  • 262 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Caramel Pecan Pie


next recipe:

Pecan Pie VI