Ingredients for Southern Pecan Pie Filling
- Egg Yolks
- 1 cup granulated sugar
- Flour
- Sour Cream
- Lemon Juice
- ½ teaspoon salt
- 2 large egg whites
- ½ cup brown sugar
- 1 ½ cups pecan halves
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How to Make Southern Pecan Pie Filling
- In a double boiler, combine 1 ½ cups light corn syrup, 1 cup granulated sugar, ½ cup packed light brown sugar, ½ cup butter (1 stick), 3 large eggs, 1 teaspoon vanilla extract, and ½ teaspoon salt.
- Cook over simmering water for 45 minutes, stirring frequently. Stir every 10 minutes for the first 20 minutes, then every 3-5 minutes thereafter, or until the filling has thickened significantly and coats the back of a spoon.
- Remove from heat and let the filling cool completely (approximately 30-45 minutes).
- While the filling cools, prepare the topping: In a separate bowl, beat 2 large egg whites until stiff peaks form.
- Gradually add ½ cup brown sugar to the beaten egg whites, mixing until well combined.
- Gently fold in 1 ½ cups pecan halves.
- Pour the cooled pecan pie filling into a pre-baked 9-inch pie shell.
- Spread the pecan topping evenly over the filling.
- Bake in a preheated 325°F (163°C) oven for 15-20 minutes, or until the topping is lightly golden brown and the filling is set.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
1667g
Fat
198g
Carbs
154g
