American Classic: Southern Pecan Pie Recipe
How can you go wrong with a southern classic like pecan pie? Growing up in the North, I had not been accustomed to this special dessert. Illinois doesn’t typically grow pecan trees and buying nuts in the store is pretty expensive. Living in North Carolina, owning four huge pecan trees, and having a southern Georgia boy request pecan pie every fall made me get good at baking this dessert. But don’t worry this recipe is my husbands’ grandmother’s recipe so it is good.
The pie crust is a typical shortening and butter recipe. This crust is great for any typical pie recipe, by the way. Pecan pie filling made with eggs, corn syrup, and sugar. This pie can be so beautiful if you take the time to arrange the pecans decoratively. I, unfortunately, have not been successful in this pie-making. I see so many pecan pies with the nuts in a perfect arranged circle around the crust. Mine seem always to become skewed no matter what I do.
Cost to make this recipe.
This fall classic creation only costs about $7.74 per pie, which comes out to $0.97 per serving slice. The pecans make up a large portion cost of this pie. We, as homesteaders, grow nuts and $3.24 taken off the costs plus the cost of farm-raised eggs and homemade vanilla extract. When I make a pecan pie it can cost me around $3.11 or $0.39 per serving slice.
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This pecan pie southern classic recipe is an One Acre Vintage Homestead-Pumpkin Patch Mountain Homestead original recipe. All images and texts are original to this blog.
Classic Pecan Pie
Ingredients
Pie Crust
- 1¼ cup all purpose flour, …[$0.29]
- 1 tbsp. white granulated sugar, …[$0.02]
- ¼ tsp. salt, …[$0.03]
- ½ stick butter, cold…[$0.50]
- ¼ cup vegetable shortening, cold…[$0.16]
- 2 tbsp. ice water, …[$0]
Pie Filling
- 3 large eggs, …[$0.69]
- ½ cup white granulated sugar, …[$0.15]
- 1 cup light corn syrup, …[$1.44]
- ½ stick butter, melted…[$0.50]
- 1 tsp. vanilla, …[$0.70]
- ¼ tsp. salt, …[$0.02]
- 1 cup pecans, whole or chopped…[$3.24]
Instructions
Pie Crust
- Put flour, sugar, and salt in a large bowl. Cut butter and shortening into flour mixtures until it is crumbly.
- Add water and blend in with your hands. Cover and put in refrigerator for at least 2 hours or until dough is firm.
- Roll out dough and place in pie pan. Place in refrigerator again until filling is ready.
Pie Filling
- Beat all eggs together and slowly add sugar, corn syrup, salt and vanilla.
- Fold in melted butter and pecans. Pour into cold pie shell.
- Cover crust edges in foil or pie shield.
- Bake at 350 °F for 30 minutes. Remove foil and bake for another 30 minutes.