Southern Style Pecan Pie

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Eating pies during the Christmas season is one of the popular tradition. Pecan pie is a Southern staple and also the holiday’s favorite. Making pies together is a holiday tradition for many households, mix flour, mix sugar, chop pecans… everybody gets to do something.

This year Lynard and I made our first pecan pie for Thanksgiving. The pie turned out pretty good. In fact, it tastes better than the ones from the stores. That’s very encouraging, isn’t it? We will make pies for Thanksgiving and Christmas from now on.

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Use frozen pastry pie shell or refrigerated pie crust, ready for baking.

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Print recipe:

Southern Style Pecan Pie

  • Servings: 6 to 8 | Recipe by Leslie at Soups Ahoy
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A Classic Pecan Pie for Thanksgiving.

Southern Style Pecan Pie

1 Marie Callender’s frozen pastry pie shell, 8-inch deep dish
2 1/3 cups pecan halves (Meijer 12 oz bag, roasted, salted)
2 tablespoons butter, 1 tablespoon coconut oil
1/2 cup regular white sugar, 1/3 cup regular brown sugar
1/3 cup dark corn syrup (Karo 16 oz bottle), 2 tablespoons molasses, original
1/4 teaspoon regular salt, 1 teaspoon pure vanilla extract
4 large eggs, well beaten, 1 or 2 tablespoons rum (optional)

Preheat the oven to 350 degrees F. Cook time:  55 minutes until set, still moist.

Roughly chop 2 cups of the pecans by hand or in a food processor; set aside.

Don’t thaw the pie shell, leave frozen. Use a fork to poke holes at the bottom of the shell before filling. Put the other pastry shell in a ziplock freezer bag and store in the freezer, use before it gets too dry and cracked.

In a medium saucepan, add the sugars, rum, butter, oil, salt, molasses and corn syrup. Cook on medium heat until smooth and combined, stir when needed. Remove from the heat before it gets too warm, add vanilla extract. Stir into a big bowl and let cool to the touch. (Never add eggs to hot mixture.)

Slowly add the beaten eggs, whisking into the sugar mixture. Add the chopped pecans and pour into the frozen pie shell. Arrange the remaining 1/3 cup pecan halves around the edges, lightly press down, make a decorative top. The pie is really full, be careful. Put it on a cookie sheet and bake in the oven.

Bake until the center is set, 55 minutes. Let cool completely, 5 hours or overnight to get firm. Mix 1 1/2 tablespoons honey and 1 tablespoon hot water in small bowl, then brush it onto the pie while it is cooling. It gives the pie a pretty shine when cooled. Slice and serve.

 


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