Perfect Pecan Pie (Guaranteed not to be Pecan Soup!)
As kids, one of our favorite Sunday desserts was pecan pie. It seemed like Mama made one almost every Sunday, too. That was the day when we always had even more dinner guests than usual.
You see, people tended to gravitate towards our house at meal time (Mama has always made amazing meals) and my parents had a policy of never turning anyone away at suppertime. Over the years, we ended up “adopting” various bachelor uncles here and there who would show up every Sunday, many of them every weeknight as well. My brother had two friends, brothers, who were invited for dinner one night and literally ate every single night after that (unless they had dates) for the next three years. Mama said she never minded, she always hoped that someone would do the same for one of her kids.
Pecan pie was one of our all time favorites but it was often a hit or miss recipe. Sometimes it turned out perfect but most of the time we had pecan “soup”, which we still loved. Mama laughed along with us as we called it that and she would joke about it as she dished it out into bowls instead of saucers. A friend gave her this recipe when I was a young teen, though, and she announced that Sunday that we were not going to have pecan soup anymore, but pecan pie. Ever since then, its been perfect every single time. Although I’d be lying if I said I didn’t miss those good old days of Mama dishing pie out into a bowl…
Ingredients
- 3 eggs
- 1 C sugar
- 1/2 C White Corn Syrup
- 3/4 stick margarine, melted
- 1 C chopped pecans
- 1 unbaked pie shell
Instructions
- In a medium bowl, beat eggs. Blend in the sugar. Stir in remaining ingredients, mixing well. Pour in pie shell and place in cold oven. Turn oven to 300 degrees. Bake 1 hour.
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Posted by Christy Jordan
on Nov 5 2008. Filed under Dessert, FEATURED Southern Favorites!, Holiday Favorites!, Pie, Southern Classics.
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[...] found what I think is the best pie over at Southern Plate. The only change I made was to the cooking time and that is because my oven cooks a little [...]
It is definately making it onto my Thanksgiving Table !
OMG… I just made my FIRST non soup pecan pie!!! I,ve tried to make peacan pie so many times and everytime it turns out to be pecan soup! Lol, but thanks to your recipe it’s perfect this time…
It was a hit for Thanksgiving! I had to make another one last night to satisfy our sweet tooths! Thank you!
Just wanted you to know that I have tried several different recipes and this one is a keeper. It don’t last long around my house. A piece of pie is a fourth of the pie in my husband’s book.
Ok so, Monday I stopped by the store to get supplies for this pie using pecans I gathered from my tree last fall. My son (Senior in college) had to make a recipe using one ingredient that was locally grown. (my pecans) I got 2 pies together and into the oven. 15 minutes later Mother Nature decided to send foul weather through Arkansas and we lost power. (7:15 pm Monday till 2 p.m. Tuesday) Needless to say I had Pecan Soup anyway. LOL So I made 3 pies today to make up for my loss and they were AWESOME. 2 pies with chopped pecans and 1 pie with halves. I have thrown away all other Pecan Pie recipes and replaced them with this one. Thank you so much for all you do. You are much appreciated.
I will try the pecan pie recipe. It is always my fav at Thanksgiving. But what I really want to know is where did you get the lollipop turkey! Soooo Cute!!!
Pecan soup over french vanilla ice cream is delicious!
Oh my Lord Christy, this is really perfect pecan pie! I just made this and my house smells amazing! I couldnt wait for the kids, i had to taste it…LORDY! Can’t wait for the family to have some!
[...] and cheese, MeMe’s Mashed Potatoes, Green beans, Rolls, and often dessert of one of her pecan pies or a special cake. The ham bone and scraps were then saved to season a pot of beans or fill out a [...]
Hi Christy, I prepared this but it was still slightly runny like soup
Any suggestions for me????
[...] * Mashed Red Potatoes * Gravy * Cranberry Orange Sauce (details below) * Green Bean Casserole * Pecan Pie with whipped cream * Pumpkin [...]
Has anyone made this at high altitude? I made it last yr. & used the dark Karo syrup as that’s the taste & look my husband likes. Do you think the white Karo is thicker? It wasn’t quite as soupy, but still takes FOREVER to cook at high altitude!
[...] Perfect Pecan Pie (Cookbook p.120) [...]
[...] started with my Mother’s No Fail Pecan Pie recipe and then blended it a bit with that crust of my Strawberry Pretzel Salad (which is in my cookbook, [...]
[...] you Christy for all you do! Now, this recipe has been around a long time and it is similar to her mama’s on SP but one BIG [...]
Christy,
I love reading the recipes on your website!
I’ve been making an occasional pecan pie with about the same ingredients as your recipe. However, I’ve never started mine in a cold oven. I’m going to try this!
I noticed your wooden turkey centerpiece in the picture. I have one almost exactly like it. I usually use tootsie rolls in their fall-colored wrappers for the “feathers”; I’ve also used heavy plastic drink stirring sticks for “fruit kabobs.”
Made it exactly as stated and was still soup!! I don’t know what I do wrong but every single pecan pie recipe I make is always soupy and it really stinks because this is my husbands absolute favorite dessert!!
Do you let them cool completely? Maybe if you made ahead and refrigerated it the day before?
Another thing to check is if your oven temp is accurate. You can do this with a $3 oven thermometer. They usually get off over time.
You can try adding in a tablespoon of cornstarch or flour and it will help to thicken the mixture. It will still be just as delicious!! Hope this is helpful!!
Christy:
Can butter be sustituted for margarine in your Never Fail Pecan Pie Receipe?
I like the taste of butter better than margarine.
This is the recipe I use but, I don’t put any margarine in. With the fat from the pecans we don’ t need the extra calories. Everyone has always raved about my pie and request it for all get togethers.
Thanks for your recipes! This is a random question on this recipe, but the little turkey with lollipops in the photo….where did you find that? I would love one!
I was wondering is that 3/4 cup of margarine?
I’ve noticed this same question – you write to use “3/4 stick margarine,” but the rest of the recipe refers to it as butter. I think blue bonnet is margarine (as pictured), but personally I also prefer butter over margarine. Can I use butter instead, or eliminate it altogether maybe? I’ve noticed that other pecan pie recipes don’t call for either butter or margarine.
You can use either one. I prefer the price of margarine
. If you leave it out entirely let me know how it turns out as we’ve never done that. It’s fun to go rogue sometimes 
[...] it unless somebody makes it, and that’s where I come in. Last night I baked two using this Perfect Pecan Pie recipe from my Madison, Alabama neighbor Christy Jordan at The Southern Plate. I used this recipe earlier [...]
Made this pecan pie for Thanksgiving. Turned out excellent! Everyone loved it! First time ever making a pecan pie. Will definitely be using this easy recipe again! Thanks!
This is very close to the recipe I have used for 40+ years. I use dark karo, 1/2 a stick of butter, and a teaspoon of vanilla. I put my pecans in the crust and then pour the mixture over them. Cook in preheated 400 degree oven for 10 minutes and then turn oven down to 350 and cook for 30 to 40 minutes. Pecan pie was my father and his brother’s favorite dessert. I would make two and take to my parents when my uncle visited and the two of them would cut one in half and the rest of us got the second one. I got this recipe from a can of pecans years ago and it has never failed me yet.