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Granny's Southern Pecan Pie With Rivulet

Granny's Southern Pecan Pie

JC Phelps
This is my granny's southern pecan pie recipe. It would be impossible to count how many slices of this I have enjoyed in her Southern Kentucky kitchen!
5 from 2 votes
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American, Southern
Servings 8 servings
Calories 508 kcal


  • 1 pre-made pie crust frozen, deep dish (unbaked)
  • 1 c. pecans chopped
  • 2 tbsp. Rivulet Pecan Liqueur
  • 3 eggs
  • 1 c. brown sugar + 1 tbsp. flour mixed together
  • 2/3 c. white Karo syrup
  • 1/2 stick of butter unsalted, melted
  • 1 tbsp. vanilla I prefer a heavy handed tablespoon, allowing it to overflow the measuring spoon into the mixture
  • 1/4 tsp. kosher salt


  • Preheat oven to 400F.
  • Combine all dry ingredients and mix. Add in wet ingredients and incorporate well. Beat the mixture until it turns caramel in color.
  • Pour into the pie crust and bake for 15 minutes on the bottom rack (tip: put an empty cookie sheet in the top rack to keep the crust from burning). Reduce heat to 350F and bake for another 40 minutes.
  • Serve warm and enjoy!




Sodium: 191mgCalcium: 61mgVitamin C: 1mgVitamin A: 108IUSugar: 46gFiber: 3gPotassium: 207mgCholesterol: 61mgCalories: 508kcalTrans Fat: 1gMonounsaturated Fat: 15gPolyunsaturated Fat: 7gSaturated Fat: 4gFat: 28gProtein: 6gCarbohydrates: 59gIron: 2mg
Keyword Granny's Southern Pecan Pie, Pecan Pie, pie
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