Our practically perfect pecan pie recipe holds itself together deliciously with a light corn syrup — an ingredient many people already have in their kitchen cupboards. The filling this recipe makes is sweet and flavorful but not too strong, allowing the taste of the nutty toasted pecans to shine through.
Want to try something a little different? Experiment! In the past, the flavor of your pecan pie varied by region, because each area used a sweetener that could be found locally.
For example, in the south, dark molasses and sorghum was often used, though from the Carolinas to Florida, brown sugar and light corn syrup were preferred. In Texas, honey was a main ingredient, while up in New England, maple sugar and maple syrup were commonly part of the recipe.
GET THE REST OF THE RECIPES featured on our Thanksgiving Day feast menu – including step-by-step video and photos!
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