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!
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
- 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
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.