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.