Ah, pecan pie, a true Southern classic that brings back memories of family gatherings and warm kitchen aromas. This pie is a staple at our holiday tables, and its origins are deeply rooted in the Southern United States, where pecans are plentiful. The rich, nutty flavor combined with a sweet, gooey filling makes it a favorite for many. Whether you're looking to bring a touch of Southern charm to your dessert table or simply craving a slice of nostalgia, this pecan pie is sure to delight.

Pecan pie is best served warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of strong coffee or a glass of cold milk. For a full Southern experience, serve it alongside a hearty meal of fried chicken, collard greens, and cornbread. The sweetness of the pie perfectly complements the savory flavors of a traditional Southern spread.

Servings: 8

1 cup light corn syrup
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups pecan halves

Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together the corn syrup, sugar, eggs, and vanilla extract until well combined.

Stir in the pecan halves, ensuring they are evenly coated with the mixture.

Pour the filling into a 9-inch unbaked pie crust, spreading the pecans evenly.

Bake in the preheated oven for 50 to 60 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.

Allow the pie to cool completely before slicing and serving.

For a deeper flavor, try using dark corn syrup or adding a tablespoon of bourbon to the filling. You can also mix in a handful of chocolate chips for a chocolate pecan pie. If you prefer a less sweet pie, reduce the sugar to 3/4 cup. For a nutty twist, add a quarter cup of chopped walnuts or almonds to the pecan mixture.

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