This Thanksgiving, Southern Living's editors and contributors are sharing the recipes that grace our tables year after year—like Pam's Pecan Pie. We consider this to be the ultimate pecan pie—it's rich, sweet, and carries layers of flavor from the dark corn syrup and crunchy, toasty pecans. The flaky, homemade pie crust completely takes this Thanksgiving-ready pie over the top (but you can use store-bought if you'd like).
"This was my mom's go-to pie for the holidays," recalls Test Kitchen Professional Pam Lolley. "She was notorious for leaving it in the oven too long. As far as I know, she never owned a timer. We all had a lot of fun teasing her—saying, 'It must be Thanksgiving when you smell pecans and sugar burning!' Her first reply would always be, 'Well, I just don't know what went wrong.'"
Fresh pecans, not the ones from the back of the freezer, make all the difference in this simple pie. Using a combination of butter and shortening in the crust gives you the flavor of the butter and the flakiness from shortening—talk about the best of both worlds. Blind baking the pie crust keeps it extra flaky, but be sure to watch the edges during the last 15 minutes; if browning, tent with aluminum foil. Serve this pie with a big ol' scoop of vanilla ice cream.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.