by ADMIN on JULY 15, 2011
Here’s a little-know fact for you: I was born in the deep south. Mississippi to be exact. Right on the beach – as south as you can go. And down there you’re taught to say “puh-cahn” not “pee-can”. Because, as my mother would say, “A ‘pee-can’ is a can you pee in in the woods. We wouldn’t want that in our pie now, would we?’
This recipe has been in our family for generations, and it never disappoints. Believe me when I say that everyone will rave when you make it. I think it has to do with the 7/8ths cup sugar…
One word of warning: Just because this recipe is on a dietitian’s page doesn’t mean it’s healthy! But it sure is delicious and sometimes that’s exactly what you need. Traditional Southern Pecan Pie Author: River Road Recipes Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Serves: 12 Pecan pie just as it should be: southern, sweet, and perfect.
¼ cup butter
⅞ cups sugar
1 Tbsp flour
1.5 cups light Karo syrup
pinch of salt
1.5 cups pecans
1 tsp vanilla
1 unbaked deep-dish pie shell
Preheat oven to 350F
Cream butter. Add sugar and flour gradually. Cream until fluffy. Add syrup and beat well.
Add salt, vanilla, and eggs, one at a time. Beat. Mix in pecans.
Pour into pie shell. Place pie on a baking sheet to cook to prevent spilling as you place them in the oven.
Bake for 45 to 50 minutes. They will be golden brown and will still wiggle in the center when jiggled.
**If you're making a double batch, don't add the pecans until you've divided the batter between the two pie shells. Then add the pecans to each pie shell's batter and gently mix well until pecans are coated with batter. Doing it this way will ensure that equal amounts of pecans will get in each pie.