Image Credit: Selznick International Pictures

It’s National Pecan Day! Celebrate with Pie #Recipe  … This time of year has us all dreaming of the South. Sunny skies, gentle warm breezes are enjoyed from a chair on the front porch while sipping sweet tea as we share stories with friends & family.  We’re all feeling a little “Steel Magnolia” stirring in us as we anticipate the coming spring.   In celebration of all things southern, we’re exploring all your favorite non-yankee places, people & tradition on today’s #Nuts “therapy session”.  So in preparation, we offer up one of our favorite gifts from south of the Mason-Dixon line. It’s from a cookbook by Fannie Flagg, “The Whistle Stop Cafe”. We guarantee, you’ll love it.

*If you’d prefer individual portions, you can cut circles, (I use a biscuit cutter)  from the pie dough, place the circles in greased cupcake/muffin pans and fill half to ¾ full with sugar mixture. Top each with 2-3 pecan halves, bake for approximately 20-30 minutes and serve individually or freeze for later.  These are a favorite during the holidays at my house and are very quick and easy to make.

Good Ol’ Pecan Pie

½ c. butter or margarine

1 c. firmly packed light brown sugar

1 c. light corn syrup

4 eggs, beaten

2 tsp. vanilla extract

⅓ tsp salt

1 unbaked 9 inch pie shell

1 ½ c. pecan halves

Preheat oven to 425 F. Combine first 3 ingredients in a small saucepan and cook over medium heat, stirring constantly until butter melts and sugar dissolves.  Cool slightly. Beat eggs, vanilla and salt in a large bowl; gradually add sugar mixture, beating well with a wire whisk.  Pour into pastry shell and scatter pecans over top. Bake for 50-55 minutes. Serve warm or chilled.

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