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
I’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
- 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
- Preheat oven to 400 degrees. Line a 9″ pie pan with pastry and flute the edges.
- Beat eggs, add sugar, corn syrup, salt, melted butter and vanilla to eggs and mix well.
- Sprinkle pecans in pastry in pan and pour egg mixture over.
- 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.
- Foil the edges towards the end if it gets brown too quickly.
- Remove and let cool to room temperature.