Reader Angela was looking for the recipe for Southern Pecan Pie. She said she had put the card into a cookbook, and could no longer find that cookbook.
Here you go, Angela: Southern Pecan Pie: it’s in group 25 “Pies and Tarts” and it’s card 9 in that group.
The card says that this pie is best when served at room temperature or slightly warmer. I’d like a piece with a dollop or two or three of freshly whipped cream, if you please.
Southern Pecan Pie
For the Pie Shell
- 1 1/3 cups all purpose flour sifted
- 1/2 teaspoon salt
- 1/2 cup shortening
- 3 tablespoons cold water
For the Southern Pecan Pie
- 3 eggs lightly beaten
- 1 cup sugar
- 1 cup light corn syrup
- 3 tablespoons butter
- 1 teaspoon vanilla
- 1 cup pecans broken
- 10-12 pecan halves
Make the Pie Shell
Combine flour and salt. Cut in shortening until uniform but coarse.
Sprinkle on cold water. Mix with a fork until you can shape mixture into a ball.
Roll out to fit a 9-inch pie pan. Place in pan, trim, and flute edge.
Make the Southern Pecan Pie
Mix together eggs, sugar, corn syrup, butter, vanilla, and pecan pieces.
Pour filling into prepared pie shell.
Bake at 400 for 10 minutes. Reduce heat to 350 and bake 40 minutes or longer until the center is firm.
Cool to room temperature before cutting.