Old Fashioned Southern Pecan Pie

This classic pecan pie has a rich, gooey center and packed with buttery pecans. This southern pecan pie is a delicious addition to your holiday dessert table.

You cant get anymore old fashioned than southern pecan pie! There's just something about a pecan pie that screams south in your mouth. Most people only have pecan pie around Thanksgiving or Christmas, but my family enjoys it year-round. 

I used to shy away from baking pecan pies because you can run can run into the problem of the pie not setting up or you end up with a hard center from cooking it too long. So it took a little practice and I finally got it right. The perfect pecan pie has a well-set gooey filling, toasted pecans and the right balance of sugar. 

I use Moonshine syrup (which is a combination of corn syrup and cane sugar) for to make my pecan pie, but you can also use light corn syrup, yellow label syrup or even honey.  I stumbled upon moonshine syrup at a local peach orchard and it really changed my pecan pie game.  

I wasn't sure what was in the syrup, nothing was listed on the label it just really peaked my curiosity. I took it home and made my favorite Pecan Pie recipe and Bam!!!!!! I had the best pecan pie I had ever made.  

THESE ARE THE INGREDIENTS YOU WILL NEED: Pie Crust (I use Pillsbury or Marie Callender) I know people think store bought crust is cheating, but it is dependable and so good. Pecan Halves, sugar, eggs, real butter, vanilla extract, moonshine syrup or cane syrup and salt.

Here is my beloved moonshine syrup, oh how I ♥ you.

Preheat oven to 350 degree and prepare the crust.

Cream (mix) the sugar and butter well in a medium sized mixing bowl.

Add syrup, salt, and vanilla. Mix again look it is already getting thick.

Add the eggs and mix.

Mix well and stor in pecans (save a few to place on top of pie after cooking).

Pour the mixture into unbaked pie crust being careful not to overfill the crust. Place the pie on a baking sheet to prevent spillover into the oven while the pie bakes. Bake until the top is brown, and the pie is set (about 45 - 55 minutes). Cover the crust with aluminum foil if browns to quickly.

Remove the pie from the oven and give it a slight shake back and forth. If there is a slight jiggle in the center of the pie, then the pie is done. Allow pie to cool completely before serving.