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Thursday, July 28, 2016

Pecan Pie (peh-kauhn' pie)

Wednesday, December 12, 2012

If you insist on pronouncing it "pee-can," you're not allowed to make any of these pies.

Look no farther for the best recipe for this famous pie. I searched through nine Southern Cookbooks of the South and found ideas running off the pages. The pecan season is usually near the holidays, so we usually think of it as a holiday pie.

Lets start with this recipe and we can add or subtract on the next few to give you more ideas.

Take these items for a basic Pecan Pie:

3 tablespoons of butter; 3/4 cup of sugar; 3 eggs; 1/8 teaspoon of salt; 3/4 cup of white corn syrup; 1/4 cup of honey; 1 teaspoon of vanilla; 1 1/2 cups of chopped pecans; 1 unbaked pastry shell; and 1/2 cup of pecan halves (optional).

Cream butter and sugar together; add eggs and salt and heat well.

Add syrup and honey; beat and add vanilla, mixing well.

Place chopped pecans in the bottom of the pastry shell, pour filling over chopped pecans and place pecan halves on to (if desired).

Bake at 350 degrees for 50 to 55 minutes.

Yield: 8 servings.

For a Molasses Pecan Pie:

1 cup of sugar; 1/2 cup molasses; 1 tablespoon of vinegar; 1/4 cup of butter; 3 eggs, well beaten; 1 cup of chopped pecans; 1/4 teaspoon of allspice; 1/4 teaspoon of nutmeg; and 1 unbaked pastry shell.

Mix sugar, molasses, vinegar and butter in a saucepan and bring to a boil; cook one minute and cool slightly.

Stir mixture into eggs, beating well; add pecans, allspice and nutmeg and mix.

Pour into pastry shell and bake at 350 degrees for 50 to 60 minutes or until mixture is set.

Yield: 8 servings.

A simple Pecan Pie can be made with 1 cup light corn syrup; 1 cup light brown sugar; 3 eggs; 2 teaspoons vanilla; 1/4 teaspoon salt; 1 stick butter; and 1 cup pecans.

Mix all but the pecans together until smooth then add pecans. Pour into an unbaked pie shell. Cook at 350 degrees for 50-60 minutes.

A different Pecan Pie is as follows: 3/4 cup sugar, 2 tablespoon flour, 1 teaspoon salt, 1 cup dark corn syrup, 2 eggs, 1/2 cup evaporated milk, 1 cup pecans, 1 teaspoons vanilla, and 2 tablespoons butter.

Mix sugar, flour and salt in 1 1/2-quart bowl. Stir in corn syrup and melted butter, Beat in eggs, one at a time. Mix in milk, pecans and vanilla. our into a 9-inch unbaked pie crust. Bake 50 minutes a 375 degrees.

The Best Pecan Pie could be made with 1 stick butter, 1 cup light Karo Syrup, 1 cup sugar, 3 large eggs, beaten, 1/2 teaspoon lemon juice, 1 teaspoon vanilla, 1 dash salt, 1 cup chopped pecans, and a 8 or 9 inch unbaked pie shell.

Brown butter in saucepan until it is golden brown, do no burn; Let cool. This makes a delicious roasted pecan flavor. In separate bowl add ingredients in order listed; stir. Blend in browned butter well. Pour in unbaked pie shell and bake at 425 degrees F. for 10 minutes, then lower to 325 degree for 40 minutes.

For Variation: For Bourbon or Brand or Rum Pecan Pie, decrease sugar to 1/4 cup and add 1/4 cup liquor, or add some grated orange rind. or reduce the sugar by half to yield a less sweet pie, or add un-melted chocolate chips to the filling, or use sweet pie crust and serve with caramel cream sauce. A tart pan with a removable bottom makes the most beautiful presentation.

The books I looked in were: Talk About Good! recipes collected by the Le LIVRE de la Cuisine de Lafayette, Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart, River Road Recipes collected by the Junior League of Baton Rouge, Best of the Best from Louisiana collected by Gwen McKee and Barbara Moseley, The Little New Orleans Cook collection of Gwen McKee, New Orleans Cook Book gathering of recipes by Rima and Richard Collin, and Cajun Cuisine collected by Marie Louise Comeaux Manuel, La Bonne Louisiane, and The Cotton country Collection. I have a few more that could be looked into for more ideas, but enough is enough.

Have a Happy

Larry Eiker is a Kennett resident who enjoys traveling all over the world and experiencing great food, while bringing some of those ideas back home to the Bootheel to share with others.


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Peecan pies taste more better. ;)

-- Posted by agentiwb on Wed, Dec 12, 2012, at 4:42 PM

As a native of Malden, MO and currently a resident of western North Carolina I have NEVER referred to this delicious dessert as "pee-can." How ignorant can one be to pronounce the name of one of the South's most wonderful inventions as "pee-can?" My Grandmother Anderson made the most delicious Pecan pies in Dunklin County or perhaps the entire country! God Bless her Soul - Her chicken and dumplings were wonderful too. Wonder why food made by our Grandmothers was always so special?

-- Posted by Swamprat on Wed, Dec 12, 2012, at 7:42 PM

The largest Pecan orchard in the US is in Lumberton, MS. Here in Louisiana we use them in all sorts of ways. At http://louisiana.kitchenandculture.com you'll find recipes for everything from spiced and peppered pecans to shrimp with pecans and many others. The web site is the sister site for our new magazine Louisiana Kitchen & Culture which celebrates the cuisine, culture and heritage of Louisiana. All the recipes on site are printable and shareable.

-- Posted by james capparell on Thu, Dec 13, 2012, at 1:39 PM


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Larry Eiker
Eiker's Burgoo of Food Ideas