Southern Pecan Pie
A sweet and gooey Pecan Pie is a cherished Southern tradition. With its buttery, flaky crust and rich filling of toasted pecans, sugar, butter, and eggs, this iconic dessert has long been a centerpiece at Thanksgiving, Christmas, and countless family celebrations. Whether served warm with a scoop of vanilla ice cream or enjoyed with a fresh cup of coffee, a Renfroe Southern Pecan Pie continues to bring family and friends together around the table, one delicious slice at a time.
By J.W. Renfroe Pecan Co
Ingredients
- 3 eggs, slightly beaten
- 1 cup light corn syrup
- 1 cup Sugar
- 2 tbsp. melted butter
- 1 tsp. vanilla extract
- 1½ cups chopped Renfroe Pecan Pieces
- 9" Pastry Shell
Instructions
- Preheat the oven to 350°F.
- Mix all ingredients, blend well.
- Pour into unbaked pastry shell.
- Place in oven and bake for 50 to 55 minutes.
- After baking, let the pecan pie cool on a wire rack for at least 2 hours to allow the filling to set and the crust to firm up.
- Serve with your favorite toppings: dusting of powdered sugar, caramel sauce and/or a dollop of whipped cream (optional)
Serving & Storage Tips
- Chill the pie in the refrigerator for at least 2 hours before serving.
- Store leftover pecan pie in the refrigerator for up to 4 days.
- Freeze for up to one or two months for best quality, or up to six months for longer storage. Once the pie has cooled, wrap it tightly in plastic wrap and then foil, and store it flat in the freezer.
- To reheat pecan pie, wrap in foil and place in oven at 350 degrees for 30 min.