Southern Pecan Pie
This recipe is exactly what you'd hope it would be. Inspired by the best pie ive ever had while staying in a quaint bed and breakfast in Beaufort SC. This pie is food for the soul and it serves a perfect southern hospitality feeling to anyone who eats it!
Ingredients
- 1 whole unbaked pie crust
- 1 cup white sugar
- 3 tbsp brown sugar
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup corn syrup
- 1 tsp vanilla
- 1 tbsp molasses
- 1 tbsp sweetened condensed milk
- ⅓ cup butter melted
- 3 whole eggs beaten
- 1 cup chopped pecans heaping
Instructions
- Preheat oven to 350°. Mix the sugars, salt, cinnamon, corn syrup, vanilla, molasses, sweented condensed milk, butter, and eggs together in a bowl.
- Pour chopped pecans in the unbaked pie crust.
- Pour mixture over pecans. Cover the top lightly with tin foil and bake for 30 minutes. Remove the foil, then keep baking for about 20-30 minutes. Pie should not be jiggly when you take it out. If time is up and pie is jiggly, keep baking until no longer jiggles 😉 (should i keep using the word jiggle?) If Pie is still jiggly, but is starting to look a little too brown, cover with foil and keep cooking.
- Allow pie to cool at room temp for several hours. Preferably overnight.
