Classic Southern Desserts

Pecan pie is one of those ultimate Southern desserts. Yes, we eat it for Thanksgiving and at about a million meals around Christmas. But we have it plenty of other times, too. Never in the spring and summer, though. Pecan pie is definitely a cold weather (or at least cool weather) dessert.

Here’s a classic and traditional recipe for pecan pie. In the next post, I’ll share an alternate recipe, called pecan tassies. These little bite-size pecan pies are frequently seen at parties, and they’re delicious.

Southern Pecan Pie

3 eggs

2/3 cup sugar

1/2 cu butter (real), melted

1 cup corn syrup (doesn’t matter if it’s light or dark)

1/4 tsp. salt

1 1/2 cups chopped pecans

1 unbaked pie shell (I always use the refrigerated ones)

Beat the eggs well. Add all the other ingredients. Stir to mix. Pour in chopped pecans, and stir once more. Pour into pie shell. Bake at 350 degrees for about 40 to 45 minutes or until the pie is firm.

Adding a little rum to this never hurts. Serve with whipped cream. This pie is good warm or at room temperature.

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