Just The Recipe - Southern Pecan Pie

Recipes

Cuisine
- American
- Asian
- Cajun/Creole
- Caribbean
- Chinese
- East European
- English
- French
- German
- Greek
- Indian
- Italian
- Mexican
- Moroccan
- Southern
- Spanish
- Thai
Course/Meal
- Appetizer
- Bread
- Breakfast
- Condiment
- Dessert
- Hors d`Oeuvres
- Lunch
- Main Course
- Pasta
- Salad
- Sauce
- Side Dish
- Soup
Main Ingredient
- Beans
- Beef
- Berries
- Cheese
- Chicken
- Chocolate
- Citrus
- Dairy
- Eggs
- Fish
- Fruit
- Grains
- Greens
- Herbs
- Lamb
- Mushrooms
- Mustard
- Nuts
- Olives
- Onions
- Pasta
- Peppers
- Pork
- Potatoes
- Poultry
- Rice
- Shellfish
- Tomatoes
- Turkey
- Vegetables
- Wine
Cooking Method
- Advance
- Bake
- Braise
- Broil
- Freeze/Chill
- Fry
- Grill
- Marinate
- No Cook
- Poach/Simmer
- Roast
- Saute
- Steam
- Stew
Considerations

Featured Recipe

Created by Chuck

A New Orleans tradition. There are as many gumbo recipes as there are cooks. I adopted this from a version at the New Orleans School of Cooking.

Newest Recipes

Home

Recipe Collection

Cuisine

Southern

Southern Pecan Pie

Created by Chuck,

Description

The perfect pecan pie is not too sweet but full of flavor. This version is perfect - from the kitchen of Richard Currin, an old family friend and southern chef extraordinaire.

Ingredients

At a glance

Cuisine

Course/Meal

Main Ingredient

Cooking Method

Difficulty

Serves

1 pie shell, 9 inch unbaked
1 cup pecans
3 large eggs
1 cup dark corn syrup
1/3 cup sugar
1/8 teaspoon salt
1/4 cup butter

Vanilla ice cream for serving, optional (but oh so good!)

Methods/steps

Preheat oven to 425 degrees. Line a pie plate with the pastry shell. Line the pie shell with pecans.

Beat eggs to a lather. Add corn syrup, sugar, salt and butter and stir to combine well. Pour into pie shell.

Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and bake 40 minutes more. Remove from oven and cool thoroughly before slicing. Serve topped with vanilla ice cream.

Reviews

Rate this recipe