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A classic southern favorite: Pecan Pie

I’ve learned to love and make pies ever since we moved to the United States.  I’ve made many many pies since then.  Pecan pies hold a special place in my heart having lived in the south.  There are all sorts of variations in making this classic southern favorite; adding chocolate, whiskey, bourbon, coconut etc.  But today I present to you a classic, plain and old-fashioned, southern pecan pie.  I got this recipe from none other than a southern lady who used to be our neighbor for a while before she returned down south.  Thank you Tracey.  I recall when I first tasted it, I was in pecan heaven, I’ve since made it over and over again and no matter, where or when I’ve made it, it has always been a hit.  On a recent trip to England to visit my family, I introduced this southern classic to them as it is not very common there.  Toasting the pecans just a bit ahead of time intensifies the flavor.

I’d like to link this post to Sonal who blogs at simplyvegetarian777.com  Take a look around her very innovative blog, you’re bound to be inspired.  Sonal frequently tags bloggers she knows who would be willing to share some of their recipes to her collectives.   She organizes these collectives for very special occasions.  This time she’s asked for semi-homemade dishes.  It’s a collaborative effort she puts together in a very professional way.  The crust in my pecan pie is store-bought, so I guess I qualify:)

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IMG_7201Setting up for tea:)

IMG_7215I’m afraid I made this pie the day before it was actually served.  I did not have time to take pictures when the guests were in the middle of dinner.   As a result, there are no slices of what the pie looked like when served, but believe me it was just exquisite!  I served it plain to savor the flavors as nobody wanted to drown it with a dollop of ice cream:)

 

Pecan Pie

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

  • 4 eggs
  • 1 cup dark brown sugar
  • 3/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 cup melted butter (1/2 stick)
  • 2-3 cups chopped pecans
  • 9″ unbaked piecrust

Method

  1. Preheat oven to 400 degrees.  Line a 9″ pie pan with pastry and flute the edges.
  2. Beat eggs, add sugar, corn syrup, salt, melted butter and vanilla to eggs and mix well.
  3. Sprinkle pecans in pastry in pan and pour egg mixture over.
  4. Set on a middle rack and bake for 10 minutes at 400 degrees, then reduce heat to 325 degrees for 25-30 minutes or longer till set.
  5. Foil the edges towards the end if it gets brown too quickly.
  6. Remove and let cool to room temperature.

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25 comments

  1. Loretta, you are killing me with this pecan pie! If I could only grab a slice!
    I LOVE pecan pies and are my absolute focus food at Thanksgiving too:)
    Thanks for sharing this simple yet scrumptious recipe. I am pinning it!
    Also I admire you for making this pie the day ahead and resisting eating it until your guests arrived the next day:)
    Gorgeous photos as usual! That exquisite silver bowl is giving the pecan pie a royal touch which it richly deserves!

    Liked by 1 person

    1. Thanks so much Sandhya, so kind of you. Ha ha, no I dare not present a half eaten pie when there are guests around:). Sometimes I prefer to make desserts and some of the dishes served at a dinner party the day before as it is too rushed on the day itself. That brass bowl is from India, I can’t remember when I got it, or if it was a gift, my memory is like a sieve these days. But you’re right it does have a touch of class and royalty.:) I think that bowl needs a polish, sorry that you thought it was silver:)

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    1. Thanks Johanne. No that is not a Trader Joe’s crust, it is a Pillsbury pie crust, I just fluted the edges. I’ve never tried the former, it’s good eh? I’ll have to try it another time.

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    1. Thanks Julie, yes it was great to make it for my sister and her family when I visited England last Fall. That’s a brass bowl from India. It’s just a bowl that I keep on a coffee table, I love the intricate lacy pattern on it too. It badly needs to be polished, but I rather like that look, kind of antique looking. :)

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    1. Thanks Ana. So tell me, why do you not like to bake a pie the day before? Sometimes I make my desserts and even some dishes the day before, as it gets to be too bothersome to do it all on the day itself. I do hope you try the recipe. It’s pretty popular here in the USA, especially in the south.

      Liked by 1 person

  2. This looks like the perfect pecan pie, Loretta! I never would have known you didn’t make the crust as it looks so pretty and decorative. I love classic recipes like this and wish I could sit down and have a piece with you!:)

    Liked by 1 person

    1. Thanks Shari, the crust was a Pillsbury one, I just fluted the edges. I’d have loved sitting down with you and sharing the pecan pie with you. We could have talked about blogs and your brilliant photography:)

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  3. Pecan pie is my all time FAVORITE Loretta. I have a special in my heart (and my belly) for pecan pie, as my grandma is from the South and hers is just DIVINE. As does look yours. Thank you for sharing:-)

    Liked by 1 person

    1. Oh that’s great to hear Jess. You should share your Grandma’s recipe sometimes. Did it have bourbon in it?:) I think my friend Tracey’s recipe was her Mother’s too. Nothing like good old pecan pie from the south eh?

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    1. You are more than welcome Freda, would love for you to try it. Pies in general were new to me too when I first came to the USA. I love making them over Thanksgiving and Christmas too. Thanks for stopping by:)

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  4. Thank you, thank you, dear Loretta! Both my husband and I are in love with pecan pie (who isn’t?). I have never made one, and I will used this as my guide to bake one. Your pie looks PERFECT! I also must comment on the gorgeous silver dish and the beautiful tea set.:)

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