Growing up in Alabama, pecan pie wasn’t just dessert—it was a tradition. This pie appeared during Sunday suppers. It was also there at holiday gatherings or just a quiet afternoon with family. It was rich with toasted pecans and that unmistakable caramel-like filling. This recipe is passed down through generations. It is scribbled on index cards. It is tucked into cookbooks with flour-dusted pages.
This is the pecan pie I grew up with—simple, classic, and amazingly sweet. It is the kind that reminds you of warm kitchens. You hear laughter echoing down the hall. You smell the unmistakable scent of something special baking in the oven. I’ve made a few tweaks over the years. Yet, the heart of it remains the same. It is a slice of Southern comfort, straight from my childhood table to yours.
DEEP SOUTH PECAN PIE
Ingredients
Method
- Sift the flour and salt together in a mixing bowl.
- Use a pastry blender or 2 knives to cut the vegetable shortening into the flour until the mixture resembles a coarse meal.
- Sprinkle on the ice water a little at a time, blending it quickly into the dough by gathering up the mixture, working it lightly with your fingers, and then squeezing it together.
- Form the dough into a ball. Roll it on a lightly floured surface or pastry cloth and fit it into the bottom of a pie pan. Chill it while you are making the filling.
- Preheat the oven to 375 degrees F. Place the oven rack in the lower part of the oven.
- Combine eggs, sugar, salt, butter, corn syrup and vanilla extract. Mix thoroughly.
- Fold in the pecans. Spoon the filling into the pie shell.
- Place the pie pan on the lower rack of the oven and bake until the bottom crust is golden brown and the center of the pie seems well-set when the pie is shaken which is about 45 to 50 minutes.
- The pie will rise a bit in the center when it is done.
- Cool, and serve.
Notes
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