OLD FASHIONED SOUTHERN PECAN PIE
I reckon if you have a nut allergy or just plain don’t like pecans, (are you crazy? Lol) you mightn’ not care for pecan pie.
But, for those of us that grew up southern, and some who mosied on down later, ain’t nuttin’ better than a good ol’ pecan pie!
Personally, I like mine warm. Not too warm, mind, gotta let ‘er cool a mite so yer mouth don’t get burned!
Now, my husband, he likes his right outta the ice box.
Some folks like to add fancy stuff like chocolate chips or coconut.
And ‘course there’s always gotta be them that has to put likker in everthang!
To each his own, I reckon.
Whichever way you gotta hankerin’ for, here’s a recipe for good, old fashioned, simple pecan pie!
Yer on yer own with the fancy addin’s.
3 large eggs
3/4 cup granulated sugar
1 cup of cane syrup or light corn syrup
2 tablespoons unsalted butter, softened
1 heaping tablespoon all purpose flour
1 teaspoon vanilla extract
1 cup of pecans, coarsely chopped
1 unbaked homemade or commercial pie crust
Preheat oven to 350 degrees. Prepare the pie crust by placing it into an ungreased, regular 9-inch glass pie plate and fluting the edges.
Whisk the eggs together, then whisk in the sugar. Stir in the syrup and the softened butter; mix well. Add the flour and the vanilla; combine well and fold in the pecans.
Pour into unbaked pie shell and bake at 350 degrees for about 55 to 60 minutes or until a knife inserted into the center comes out clean. Shield outside edges of the pie with a pie shield or aluminum foil about halfway through cooking to prevent overbrowning.
Courtesy of “Deep South Dish”