Prepared by Van Sykes
- Set aside an unbaked 9” pie crust
- Combine 4 TBSP Soften Butter with ¾ cup of firmly packed Light Brown Sugar and cream (or whole milk) and blend until smooth
- In a separate bowl, whip 3 whole eggs with a whisk and blend with the butter and sugar
- Next, add 1 tbsp cornstarch and 1/8 tsp of salt into the mixture and stir in 2 tsp of vanilla extract
- Next, blend in3/4 cup of good quality dark cane sugar
- Then, add 1 cup pecan pieces
- When all ingredients are thoroughly mixed; pour into the pie crust and bake at 350 degrees for 30 minutes
- Then, bake at 300 degrees for 30 more minutes or until the center is firm. Serve warm
The pecan-named by the Indians is a variety of the American hickory nut. Thomas Jefferson raised pecan trees and helped George Washington start them at Mt. Vernon.
It is said that the wife of a corporate executive first produced the pecan mixture in a pie shell.
Recipes were not found in the region until about 65 to 70 years ago. There were molasses pies without pecans.
No one is sure where the combination was first put together but once it did; it spread quickly. By 1940 most southern cookbooks had a pecan pie recipe.
Light corn syrup is syrup seasoned with vanilla flavor and salt.
Dark corn syrup is a combination of molasses, caramel color and flavor salt.