One bite of Dot’s Ultimate Southern Pecan Pie will have your taste buds swooning with crunchy, sweet, custardy, caramelly goodness.
This timeless recipe is courtesy of my sweet mother-in-law Dot Risgby, who is 93 years old. Dot has made this delicious pecan pie for many years, and it is a favorite of her family and friends.
In the South, there are as many recipes for pecan pie as there are pecan trees. Every family has a favorite and this is ours. This is a wonderfully rich, old-fashioned southern pecan pie recipe, which isn’t cloyingly sweet like most pecan pies. Classic and simple, and along with pumpkin pie, it’s a Thanksgiving tradition. This pecan pie is also one of the easiest pies you will ever make!
Dot’s secrets for making this delicious pecan pie are toasting the pecans ahead of time, and her recipe doesn’t include corn syrup. This make-ahead southern pecan pie is chock-full of sweet, crunchy pecans, and the light caramel custard filling is out of this world delicious!
If you like Southern-style desserts, you might also be interested in my Apple Dapple Cake with Caramel Glaze, Southern Pecan Praline Cake or Southern Peaches and Cream Pie.
Georgia is the leading pecan-producing state and October and November is when pecans are typically harvested. So, now is the perfect time to stock up and to make Dot’s Ultimate Southern Pecan Pie. When buying pecans, look for plump pecans that are uniform in color and size. If you are not going to use your pecans right away, it’s best to store them in an airtight container in the freezer to prevent them from becoming rancid.
You will need the following ingredients for Dot’s Ultimate Southern Pecan Pie: pecans, butter, all-purpose flour, brown sugar, eggs, vanilla, salt, milk, and salt. You will also need 1 unbaked deep dish frozen 9-inch pie shell or 2 unbaked regular frozen 9-inch pie shells.
How to make Dot’s Ultimate Southern Pecan Pie
Preheat the oven to 300 degrees F.
Combine the melted butter, flour, brown sugar, eggs, vanilla, salt, and milk in a large bowl and mix well.
Pour the pecans into the pie shell and spread out evenly.
Pour the syrup mixture evenly over the pecans. They will rise to the top!
Place the pie on a baking sheet and bake for 60 minutes or until the filling is set.
Cool completely and serve.
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| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings | 8 servings |
- 2 cups chopped pecans toasted
- 2 Tbsp all-purpose flour
- 8 Tbsp unsalted butter melted
- 2 1/3 cups brown sugar packed
- 4 large eggs beaten
- 2 tsp vanilla extract
- pinch of salt
- 4 Tbsp whole milk
- 1 frozen unbaked deep dish 9-inch pie shell thawed, or 2 regular frozen unbaked 9-inch pie shells*
- Optional: Whipped cream, whipped topping or vanilla ice cream for serving
Ingredients
|
- Preheat the oven to 300 degrees F.
- Combine the melted butter, flour, brown sugar, eggs, vanilla, salt, and milk in a large bowl and mix well.
- Pour the pecans into the pie shell and spread out evenly.
- Pour the syrup mixture evenly over the pecans. Place on a baking sheet and bake for 60 minutes or until the filling is set.
- Cool completely and serve.
*This recipe makes two regular size pies. I only had one deep dish pie shell which is what I used and I put all of the pecans in it. If you do use a deep dish pie shell, you will have a small amount of custard left over. If you use two regular pie shells, divide the pecans evenly between both of the pies and divide the custard evenly between the two as well.
Pecan pie is one of my husband’s favorites! This looks SO good – total fall comfort food!
Thanks Ashley! It’s my husband’s favorite too!