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La Belle Cuisine - More Pie Recipes
Fine Cuisine with Art Infusion "To cook is to
create. And to create well...
Southern Pecan Pie
“…I have learned that nothing can equal the universal appeal |
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Southern Pecan Pie This is another one of those
"doesn't-everybody-have-this-recipe" recipes. 3 eggs, slightly beaten 1 cup dark corn syrup, such as Karo 1 cup sugar 3 tablespoons butter, melted 1 teaspoon vanilla extract 2 cups pecan halves (my theory is - if you're going to bake a pecan pie, bake a PECAN pie...why skimp?) one unbaked 9-inch pastry shell Stir together eggs, corn syrup, sugar, melted butter and vanilla. Add the pecans. Pour mixture into pastry shell. Here's the secret: Bake 5 minutes at 450 degrees F. Then lower the temperature to 275 degrees, open the oven door and leave it open for 5 minutes. Close the oven door and bake the pie for 2 hours. This method produces the wonderful chewy texture that's so hard to find....like yo' mama used to bake! Where did I get this "secret"? I wish I could remember. I know I found it in an excellent southern community cookbook, but I can't remember which one and haven't been able to locate it so far. (My cookbook col- lection is strewn over two continents, so please give me a break here!) If you're out there, please stand up and be counted!
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