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Southern Pecan Pie

Born in the South but enjoyed everywhere, this classic recipe uses the deep, rich sweetness of Domino® Light Brown Sugar to bring out the nutty flavor of pecans.

  • Prepared pastry for one-crust 9-inch pie

  • 4 eggs
  • 1 (1 lb.) package (approx. 2 1/4 cups) Domino® Light Brown Sugar
  • 3/4 cup water
  • 2 cups pecan halves
  • 1/4 cup (1/2 stick) butter or margarine, softened
  • 1 teaspoon vanilla extract

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Yields: 8 to 10 servings

Step 1

Preheat oven to 350°F. Line 9-inch pie pan with pastry; trim and flute edges.

Step 2

Beat eggs in a small bowl until frothy; set aside.

Step 3

Combine sugar and water in 2-quart heavy saucepan. Place over medium heat, stirring until sugar dissolves. Bring to a full rolling boil; cook for 3 minutes. Slowly pour small amount into eggs, whisking constantly. Then continue to pour syrup and whisk until all syrup is added.

Step 4

Add pecans, butter and vanilla to mixture. Pour filling into prepared pie pan.

Step 5

Bake 45 to 50 minutes, or until set. Cool.

Chef's Tips:
  • For a bottom crust that's nicely browned, use a glass or dull metal pie plate. The shinier the pie plate, the longer the crust takes to bake and the more likely the bottom pastry crust will be soggy.
  • To make Walnut Pie or Almond Pie, substitute walnut halves or whole toasted almonds for pecans.
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