In our family, pecans have a strong connection to the holidays, so pecan pie always makes me think of those happy times. I opt for light corn syrup and light brown sugar because I feel like the milder-flavored sugars allow the pecan flavor to shine through.

Click here for the original recipe.

Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. (Stacey Little/Southern Bite)

The Best Southern Pecan Pie

Prep time: 15 minutes

Cook time: 50 minutes

Total time: 1 hour and 5 minutes

Ingredients

• 3 eggs
• 1 cup firmly packed light brown sugar
• 1 tablespoon all-purpose flour
• 1 cup light corn syrup
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 2 cups pecans (I used small halves, but chopped pecans work just as well.)
• 1 (9-inch) unbaked deep-dish frozen pie shell (thawed)

Instructions

1. Preheat oven to 350 degrees.
2. In a medium bowl, gently beat eggs.
3. Stir in sugar and flour, then the syrup, butter and vanilla.
4. Mix until well combined.
5. Stir in the pecans.
6. Pour the mixture into pie shell, being cautious not to overfill it.
7. Bake for 50 to 60 minutes or until set.
8. Allow to cool completely.

Notes

• If you find that your crust begins to darken too much, you can use a pie shield or sculpted aluminum foil to cover the exposed pie crust edges and prevent them from burning.
• Placing the pie on a rimmed baking sheet will help to prevent spillover into the oven when baking.

 This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”