This delicious Southern pecan pie recipe takes 5 minutes to make! A delicious smooth and custard like base is topped with a crunchy, toasted pecan topping. It's baked in a flaky pie crust and makes for the most amazing pie!
In a large bowl stir the karo syrup, sugar, brown sugar, salt, vanilla, butter, and eggs, and pecans.
Pour the mixture into the unbaked pie crust. Bake on the center rack for 50 minutes. Checking at 40-45 minutes to see how the pie is doing. Pie shouldn’t be overly jiggly when you shake it but the center should still be soft.
Remove from oven and let cool completely to allow custard to set, about 4 hours, before slicing and serving.
Serve with ice cream or whipped cream. I love mine plain! Store in airtight container for 2-3 days in the fridge.
Notes
If crust is browning too quickly, cover with foil.Can be frozen! Bake first, then cover and freeze.My crust was very cold, no shrinkage! I pierced the bottom of the pie with a few fork tine piercings prior to placing the pecan filling in the pie crust.I used my food processor all butter pie crust to make this pie. It's the BEST!