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
Ingredients
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
Instructions
Make the Pie Shell
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Combine flour and salt. Cut in shortening until uniform but coarse.
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Sprinkle on cold water. Mix with a fork until you can shape mixture into a ball.
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Roll out to fit a 9-inch pie pan. Place in pan, trim, and flute edge.
Make the Southern Pecan Pie
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Mix together eggs, sugar, corn syrup, butter, vanilla, and pecan pieces.
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Pour filling into prepared pie shell.
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Bake at 400 for 10 minutes. Reduce heat to 350 and bake 40 minutes or longer until the center is firm.
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Cool to room temperature before cutting.
