Georgia Pecan Pie

Preparation info

  • Difficulty


  • Yield:

    6 to 8


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • Pastry for a 9-inch Pie
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 cup dark corn syrup
  • 1 teaspoon pure vanilla extract
  • 3 eggs, lightly beaten
  • cups coarsely chopped pecans


  • Line a pie plate with pastry and flute or crimp the edges.
  • Preheat the oven to 375 degrees.
  • In a saucepan, combine the sugar, butter, corn syrup, and vanilla. Bring to the simmer, stirring, until the sugar melts. Let cool briefly.
  • Add the sauce to the beaten eggs, stirring. Stir in the pecans.
  • Pour the filling into the pie shell and place in the oven. Bake 30 minutes.
  • Serve, if desired, with sweetened whipped cream.