For the past several years, over the holidays we have enjoyed delicious pecan pie. More recently, we made a pecan pie from scratch and toted it in an antique pie basket. There is nothing more summery than toting it in a pie basket.
We took a short cut and purchased a refrigerator pie crust and highly suggest prebaking the pie crust to ensure the bottom is more sturdy and holds the soft, caramel flavored filling. The pie itself was so quick to make without having make the crust from scratch. The caramelized pecans, sweet custard textured filling was really special and reminded me of the pecan pie from New Orleans. When a few slices of pie were left in the refridge, they apparently disappeared!
From the Better Homes and Gardens Cookbook
- 3 eggs
- 2/3 cup sugar
- dash salt
- 1 cup dark corn syrup
- 1/3 cup butter, melted
- 1-2 (6 ounce package) cups pecan halves
- 1 unbaked pie crust
Preheat oven to 350 degrees. Crimp and form pie crust edges. Pre-bake crust for 20 minutes. Melt butter in microwave for 30 seconds or place a oven safe bowl with the melted butter in the oven for a minute to melt.
While the crust is prebaking, mix all other ingredients together in large mixing bowl. Pour pecan mixture into pie shell. Make sure all pecans are coated.
Bake 50 minutes or until the knife inserted halfway between the center and edge comes out clean. Cool and place into pie basket.
Fresh out of the oven and all the sweet, sticky, amber hued center has come together.
Carrying the pie basket and Southern Pecan Pie to its final destination, our bellies.