Old Fashioned Southern Pecan Pie

You cant get anymore Old Fashioned then Southern Pecan Pie!!! Really any pie is a old southern favorite, but there is just something about pecan pie that just screams south in your mouth.

Most people in Texas only have pecan pie around Thanksgiving or Christmas. I love it all year round especially if you have a great recipe.

I have seen many pecan pies, some not so pleasing to the eye. You can run into the problem of the pie not setting up and there is nothing worse that a runny pie. If you cook it to long or just have the wrong recipe you can end up with a rock hard center.

I used to shy away from baking pecan pie, only because I just never found the right recipe for my taste.

The consistency of a perfect pecan pie should be silky-smooth and taste sweet but not over powering sweet. My favorite taste in a pecan pie is the buttery vanilla flavor.

Well, I can finally make the perfect Pecan Pie! I solved my problem by using Moonshine Syrup. I thought my pecan pie was pretty good to begin with but now it is even better.
 I stumbled upon this syrup at a local peach orchard. This particular syrup stated it was specially made for pecan pie. 

I wasn't sure what was in the syrup, nothing was listed on the label it just really peaked my curiosity. I took it home and made my favorite Pecan Pie recipe.
I used moonshine syrup in place of corn syrup and Bam!!!!!! I had the best pecan pie I had ever put in my mouth. 

You can bet I will be stocking up on this syrup the next time I head out to Hams Orchard. I can bake two pies out of one jar of syrup maybe three, but that might be pushing it.
I tried doing a search to find out exactly what moonshine syrup was but I cant find it. I emailed Hams Orchard and they stated it was similar and very close to cane syrup. 

So if you cannot locate moonshine syrup then cane syrup would be a good substitute. If anyone out there knows what Moonshine Syrup is please let me in on the secret. I just know its a jar of sticky sweet goodness.

Update: I found out that Moonshine Syrup is a combination of Corn Syrup and Cane Sugar. So now we know.

These are the ingredients you will need:

Pie Crust (I use Pillsbury) I know cheater, but it is so dependable and so good. Pecan Halves, sugar, eggs, real butter, vanilla extract, moonshine syrup or cane syrup and salt.

Here is my beloved moonshine syrup, oh how I ♥ you.

Preheat oven to 350 degree and prepare the crust.

Cream (mix) the sugar and butter well in a medium sized mixing bowl.

Add syrup, salt, and vanilla. Mix again look it is already getting thick.

Add the eggs and mix.

mix well. Stir in pecans (save a few to place on top of pie after cooking).

Pour mixture into unbaked pie crust. Look at all that thick creamy goodness . Bake in preheated oven until top is brown and pie set (about 45 minutes). Test with toothpick. Center of pie should come out almost dry. 

Southern Pecan Pie

Ingredients
1/2 - cup sugar
1/4 - cup butter, softened
1 - cup corn syrup or replace with moonshine or cane syrup
1/4 - teaspoon salt
1 1/2 - tsp vanilla
3 - eggs
1 - 1 1/2 - cups pecans
1 - 9-inch unbaked deep dish pie shell or homemade single crust

Preheat oven to 350 degrees. Cream (mix) the sugar and butter well in a medium sized mixing bowl. Add syrup, salt, and vanilla. Mix again.

Add eggs and mix. Stir in pecans (save a few to place on top of pie after cooking).

Pour mixture into unbaked pie crust. Bake in preheated oven until top is brown and pie set (about 45 minutes). Toothpick stuck in center of pie should come out almost dry.

Cooks Note: Be sure to mix ingredients well. Otherwise the pie may not set up. You can use chopped pecans or whole. Store in the refrigerator. May be reheated in microwave before serving (about 15 sec).

Substitute for Moonshine Syrup: 
Cane Syrup, Corn Syrup, Yellow Label Syrup or Honey.