Favorite
Mississippi Pecan Pie
95%Read ReviewsHeat & EatNo prep- just heat, eat and enjoy
Freezer FriendlyFreezes beautifully, so you can enjoy it fresh or stock up for later.
Ships Nationwide in U.S.
Not eligible for shipping to CanadaMississippi Pecan Pie
Sugaree’s Mississippi pecan pie starts with a homemade lard/butter pie crust and is filled with rich, buttery Indianola, Mississippi, pecans.
Baking the old-fashioned way, Sugaree’s in New Albany, Mississippi, is committed to keeping classic Deep South recipes and baking techniques alive by focusing on small-batch and from-scratch recipes. The bakery was founded as a home-based business by Mary Jennifer Russell in 1997 and expanded to a retail shop in 2001. Sugaree’s makes each of its delicious cakes and pies, including Italian Cream Cake and Chocolate Meringue, from scratch.
This package serves 8 people and includes 1 Mississippi Pecan Pie
- Each pecan pie measures approx. 8"
- Pie ships frozen with dry ice.
- Dry ice may dissipate in transit, product may thaw.
- Do not remove dry ice with bare hands.
- Upon arrival, store at room temperature for up to 1 week.
To Serve
- Thaw for approximately 4 hours at room temp.
- Enjoy!
- Mississippi Pecan Pie – Eggs, Sugar, Light Corn Syrup, Pecans, Butter, Dark Corn Syrup, Enriched Wheat Flour, Rendered Leaf Lard, Vanilla Extract, Salt Contains: Wheat, Milk, Eggs, Tree Nuts
Mississippi Heritage Bakery Baking the Old-Fashioned Way
Sugaree's has been featured in Southern Living on the "10 Best Southern Pies" list, Local Palate, Oprah Magazine, Taste of the South, Mississippi Magazine, Saveur, and the Washington Post.
Mississippi Heritage Bakery Baking the Old-Fashioned Way
Sugaree's
95% love this shop
New Albany, MSIf you close your eyes, and taste a Sugaree’s cake, you will be instantly swept back to a time where sugar was carefully browned in a cast iron skillet until it was just the right shade of golden brown needed for a deeply delicious caramel icing. Where hot butter glazes were poured with a lavish hand over thick layers of coconut cake to drench every slice with pure, moist flavor. Where icings were carefully, expertly, slowly cooked on a hot stovetop until they were silky smooth. That’s the way they always did it in the Deep South, that is the way Sugaree’s Bakery, a small batch heritage bakery in Mississippi, does it today. It’s not a fast way. And it is not an easy way. But it is a way that infuses layers and layers of rich, complex, and deeply satisfying flavor in every glorious bite.
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