It took generations of great Southern bakers to
perfect the classic Southern Pecan Pie. And
when my mom tried her hand at it, the result
was (and still is) sublime. Her recipe uses fresh
eggs, real butter, corn syrup, sugar and fancy Georgia pecan halves. With or
without whipped cream or vanilla ice cream (who
are we kidding?) each nine-inch pie serves 6 - 8.
For best taste and texture serve your pecan pie at room temperature. Enjoy up to 5 days refrigerated or wrap and freeze up to 6 months.
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The Very Best
Aug 5, 2011 | By Marie McDermott
Nov 10, 2011 | By Rita Davis
Best there is....
Dec 14, 2011 | By Pam Kelly
Oct 16, 2013 | By Dave
Oct 29, 2013 | By Marty Strang
Nov 29, 2013 | By lani white
Dec 2, 2013 | By Jane O'Rourke
Dec 4, 2013 | By bea uzielli
Dec 14, 2013 | By Sandi Bare
Dec 28, 2013 | By Elizabeth Allerton
Dec 31, 2013 | By Lenora L. Brown
Jan 11, 2014 | By Patricia Wells
Feb 7, 2014 | By Nino Heres
Jun 20, 2014 | By Jennifer Voss
Loved that pecan pie!
Nov 17, 2014 | By Joan McMinn
Nov 25, 2014 | By martha o'keefe
Pecans, Corn Syrup, Eggs, Sugar, Pastry Flour (Wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Partially Hydrogenated Soybean and Cottonseed Oils, Butter, Salt, Vanilla Extract
Contains: Pecans, Egg, Milk, Wheat