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Southern Pecan Pie

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Southern Pecan Pie 

Measured by volume

Measured by weight



Baked Custard

2 C

6 oz.


Baking Temp:

375 F Convection Oven

¾ C

9 oz.

Corn syrup

Baking Time:

50 - 60 minutes


4 ½ oz.



Cutting board

¾ C

5 3/8 oz.



Chef knife

½ Pod


Vanilla bean, optional


Rubber spatula

1½ t

¼ oz.

Vanilla extract


Mixing bowls

4 T

2 oz.

Butter (¼ C)


Measuring spoons & cups

1 t





¼ t




Pie pastry cutter

½ recipe


Egg white wash


One 9” deep dish pie pan

1 batch


Single piecrust


Rolling pin





Marble slab




Extra tool(s):

Pairing knife















Pastry brush





½ sheet pan





Parchment paper





Cooking spray




Prep Time:

1 hour 30 minutes


  1. Roll out the batch of piecrust on a marble slab or cold work surface. Arrange the crust in the pie pan. Set the pan and dough aside in the refrigerator.

  2. Splice the vanilla bean pod vertically down the middle. Open up the pod and with the dull side of a pairing knife, scrape out the beans. Mix the beans into the sugar to separate the clump of beans forming vanilla-sugar. Combine the butter, vanilla-sugar, corn syrup, molasses, eggs and vanilla in a mixing bowl. Whisk the mixture until combined.
  3. Stir the pecans into the mixture and pour the filling into the pie pan. Brush the crust edges with egg wash and bake.
  4. Remove the pie for the oven place on a wire rack. Allow the pie to cool at least 20 minutes and serve. 

Posted in Food & Recipes

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