Tuesday, December 4, 2012

Pecan Pie

Pecan pie
This is another of my mother's recipes, one that I suspect she was making before I was born. We usually had Pecan Pie at Christmas and Thanksgiving. It's a very Southern recipe (you don't see much call for Pecans in Yankee cooking). My mother always sorts out the pecans, reserving the best looking pecan halves to place in an elaborate pattern.

I confess to using a dollop of bourbon on occasion. I once forgot the salt until the pie was ready to pop into the oven, and sprinkled salt on top of the nuts just before the pie went into the oven. The salt looked quite pretty on the cooked pie, and it was slightly different in taste, and quite good.

1 cup sugar
3 eggs
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
3/4 cup Karo syrup (clear syrup)
2 tablespoons butter
1 cup plus of pecans (you'll want 3/4 or so additional pecans halves for the top)
pastry shell

  1. Cream sugar and butter.
  2. Beat in eggs, syrup, vanilla, salt and vinegar.
  3. Mix well, and add nuts.
  4. Pour into 8 inch pie shell.
  5. Bake at 350 F. for 55-60 minutes or until center is "set" when the pie is gently shaken.

Lena R. Spangenberg

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