PinterestXFlipboardFacebookYummlyLinkedInEmailMessengerReddit Jump to RecipeEasy Classic Southern Pecan Pie recipe that sets up beautifully with tips for knowing when the pie is cooked and how to prevent over-browning of the crust.Holiday meals in the south are never complete without at least one on the dessert table.This recipe is a vintage one I found in an inherited folder.I had actually forgotten all about organizing this folder.When I say folder, it is literally a manila folder with copies of recipes Uncle Bill used years ago.I have made this classic Southern dessert several times now to make sure that it continues to set up.Cooking the sugar and corn syrup before assembling the ingredients ensures a smooth and rich filling that sets up.The only adjustments made to this recipe’s ingredients were to scale them down from 120 servings.Feel free to use frozen or refrigerated pie crusts, based on the photos, clearly, I did. The original recipe just called for “pie crusts.”Pie crust is...
