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Southern Style Georgia Pecan Pie



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3 eggs
1 cup dark corn syrup
3/4 cup plus 1/4 tsp. sugar, divided
4 tbsp. butter or margarine, melted and cooled
1 1/2 tbsp. bourbon
1 cup semisweet chocolate chips
1 cup coarsely chopped Georgia pecans
1 1/2 cups all-purpose flour
1/4 tsp. salt
1/2 cup vegetable shortening
3 tbsp. ice water


  1. 1
    Preheat oven to 350°F.
  2. 2
    Place eggs in a medium mixing bowl and whisk lightly. Add corn syrup, 3/4 cup sugar and melted butter. Stir with a wooden spoon to combine well. Stir in bourbon, chocolate chips and pecans.
  3. 3
    Pour filling into prepared unbaked pie crust. Bake 45-55 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack.
  4. 4
    To make basic pie crust, in mixing bowl, combine flour, 1/4 tsp. sugar and salt. Cut in shortening with a pastry cutter or two knives until the mixture resembles coarse meal. Stir with a fork, and gradually add ice water until a ball of dough is formed. Press down dough with your hand to flatten it, then wrap in plastic wrap and chill until ready to roll out.
  5. 5
    To fill pie pan, place chilled dough on a lightly floured surface and roll it from the center to the edges with a lightly floured rolling pin. Roll to 1/8" thickness. Carefully fold pastry in half, lay the fold across the center of a lightly greased pie pan, unfold it, and press it loosely on the bottom and sides of the pan. Finish edges by crimping dough around edges with your fingertips, or simply by running a knife around outside edge of pan to discard dough that hangs off sides. Press dough edges with the tines of a fork for a decorative effect. Prick bottom and sides with a fork, then chill and proceed with recipe.


Georgia Pecan Commission You can easily make this pie crust in the food processor, but chill the shortening first and pulse six or seven times to distribute it with dry ingredients. After adding ice water, pulse only until dough comes together in a ball.

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cuisines North & South American, Southern & Soul Food
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