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Ma Horton’s Southern pecan pie recipe is a time-honored tradition for the holidays. I use my great-grandmother’s pecan pie recipe given to me by my grandmother.

For some reason, people like to tweak and add ingredients to the basic pecan pie recipe to create new versions. Personally, we prefer the traditional Southern pecan pie recipe, but my husband does like his with a scoop of organic vanilla ice cream or whipped cream.

As with all of my recipes, I will say things like “organic, non-GMO” for specific ingredients. I do this for clarity on your part. You see, many years ago I struggled with why my recipes didn’t taste like Granny’s did when I was growing up. One day my husband and I were discussing this and he said, “Maybe it’s because the ingredients are different now.”

Because of this, my recipe will read differently from hers. She and my Granny didn’t have worry about contamination from GMOs, pesticides, herbicides, and other toxins in the food supply chain like we do. It’s just a sad fact of life in the U.S.

When we made the change from the standard American diet to a non-GMO, organic lifestyle, my recipes are the first thing we noticed the difference in. It was the standard of ingredients. Now my recipes taste like Granny’s, well at least as close as I can get them with my skills.

Part of the beauty of cooking from scratch, like Ma Horton’s Southern Pecan Pie Recipe, is the intangible quality of yourself you add to it. The positive energy flowing from love and the desire to feed your family healthy food they will enjoy gets transferred to the food you’re preparing. So even though you follow old family recipes exactly, use quality ingredients that closely match the one’s available back then, there’s still a little something different and it’s you!

Enough of me, you want the pecan pie recipe, don’t you!

Ma Horton’s Southern Pecan Pie Recipe

Ingredients:

1 cup organic, non-gmo dark corn syrup (or light if you prefer)

4 eggs, organic

1 cup organic and/or non-GMO sugar

2  1/2 Tablespoons melted organic butter

1  1/2  teaspoons natural  vanilla flavoring

2 cups pecans, 1  1/2 cup chopped and 1/2 cup halves

9″ deep dish pie crust

Instructions

1. Prepare your pie crust
2. Preheat your oven to 350 degrees F
3. Mix corn syrup, sugar, butter, and vanilla – use a wooden spoon or electric mixer on low speed
4. Add eggs one at a time mixing well between each
5. Stir in pecans and combine well
6. Pour into prepared pie crust and bake for 60 minutes on center rack of oven
7. Check for doneness after 60 minutes by inserting a fork or toothpick (the original recipe said “a piece of clean straw”) into the middle of the pie, if it’s runny cook for 5-minute increments checking after each 5 minutes.
8. You can also check for doneness by thumping the middle of the pie. It should be puffed up and springy when it’s done.

Tips:

• Remember the pie will keep cooking for a little while after you take it out of the oven so don’t overcook it. It’s better under than over done.
• If the pecans on top or the crust start to over brown you can cover them with parchment paper or foil (I don’t use aluminum foil)
• For higher altitudes, like me, decrease the sugar to 2/3 cup and use 3 Tablespoons of melted butter. You may also want to reduce the temperature to 325 degrees F

I hope you and your family enjoy Ma Horton’s Southern Pecan Pie Recipe as much as we do! Please let me know how it turns out for you!

Do you have a favorite pecan pie recipe you would share with us in the comments below?

Safe and Happy Journey,

Rhonda and The Pack