This Easy Southern Pecan Pie has been part of our holiday traditions for as long as I can remember. Baking pies is such a great way to start teaching and handing down family recipes to your children, nieces, nephews, really anyone you like sharing with. Cooking is such a great way to bond and help strengthen relationships. I love cooking with my kids. My husband and I get in the kitchen and cook together sometimes too! It’s always fun and full of great memories.

One of the great things about this Easy Southern Pecan Pie is that doesn’t have a lot of ingredients. When recipes don’t have a lot of ingredients they’re easier to make and lend themselves more to your own creativity. It may be intimidating at first, but you can really get creative with this pecan pie recipe. I love substituting half of the pecans with chocolate chips. Not only are chocolate chips way cheaper than pecans, but it gives and amazing taste to this pie.

There are a few things that I do with my pies that some people may or may not do. I always buy my pie crusts. I don’t even want to try to make my own. Maybe one day I’ll feel like giving it a try, but for now; it’s only store-bought for me. Another thing I don’t do is bake my pie shells before adding the filling. I allow the shell and the filling to bake together. A lot of people don’t do this, but I’ve never had any problems doing it this way. the last thing I do is cover my whole pie with aluminum foil while it is baking. I have a gas oven, which tends to dry things out a little more than my electric oven did. Again, play with your oven and your crusts to see what you prefer.

Gather your ingredients:

• 1 cup Light or dark corn syrup
• 3 eggs
• 1 cup light or dark brown sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1–1/2 cups coarsely chopped pecans
• 1 (9-inch) unbaked pie crust

Get to baking:

• Preheat oven to 350°F.
• Mix corn syrup, eggs, sugar, butter and vanilla together until well combined.
• Stir in pecans.
• Pour the mixture into pie crust.
• Bake on center rack of oven for 60 to 70 minutes. I cover the pie with aluminum foil for baking. Spray the side of the foil that will be touching the pie with non-stick cooking spray first.
• Cool for 3-4 hours before serving.