I’ve been meaning to share a classic pecan pie with you for a while, and what better time than the day before Thanksgiving, right? I’ve been making variations of this pie all week (don’t ask me how my pants are fitting) and finally have the proportions the way I like ’em. So without further ado, here’s my Utterly Deadly Southern Pecan Pie:

“Too much and the effect is utterly deadly on the digestion- and the figure.” -vintage Southern Cooking, 1953

The original recipe from the book is modest by comparison, so I figure my version is definitely worthy of the “utterly deadly” title. It’s rich but so worth the calories – full of pecans with a perfect crackly caramel crust and smooth sweet filling. No messy corn syrups are used, and if you have the pecans on hand the rest comes together with pantry staples.

I use my favorite sweet pie crust, but use whatever you like, even store bought is fine. This pie bakes for quite a while so be sure to cover your crust to prevent burning. I go ahead and cover it from the start so I don’t have to fuss with taking the pie in and out of the hot oven.