My Mom’s Famous Pecan Pie

My French maman makes the best darn Southern pecan pie!  Whenever she asks visiting family or friends what they’d like her to make for them, everyone requests this pie.

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My parents began leaving the great white Canadian northern winters for warmer climes 35 years ago.  My parents would set out to drive the more than 1700 mile journey from the Arctic Watershed where they lived, all the way to Florida, stopping along the way for sight seeing and rest.  The first time they drove through the state of Georgia, they became smitten by the pecan farms.  They would buy fresh pecans, still in the shell, in huge mesh bags.  image

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At one of these plantations near Macon,  Georgia, my mom enjoyed her first slice of pecan pie and it was love at first bite.  She bought a postcard from the gift shop with a classic pecan pie  recipe on it.  This is the recipe she has made ever since and it has become legendary. The filling is thickened with eggs, not starch.  Sooo good!

When I began blogging, I wanted to record some of my mom’s beloved recipes for my siblings,  nieces, nephew and my own children.  The pecan pie is one of the recipes everyone asked me to document.  With the pie expert visiting us for the holidays, I put her to work and finagled the recipe out of her!  Here it is, immortalized for all posterity.  Like many great cooks who cook by instinct, getting exact measurements from my 84 year old maman was a challenge I was happy to take on.  We had to laugh when the cook exclaimed to her grandson, timing the baking pie for us with his high tech phone, at precisely time minus 1 minute 30 seconds, “The pie must be done”!  Right she was, the sign of an expert cook, the best I know, my lifelong teacher and inspiration.

My mom’s pie crust is superb and I include the recipe for it here as well, although it makes 6 crusts.  The dough can be rolled out and frozen for future use or frozen in balls to be rolled out after thawing.  This is the pie crust used for the pecan pie.  Light, flakey, always baking to a glorious golden brown, it is perfection.every.single.time.

Pierrette's Pie Crust

5 c flour

1 lb shortening or lard

1 t salt

1 c iced water

Place flour, shortening and salt in a large bowl and cut in the shortening with the flour until the mixture resembles chunky oatmeal.  Gradually add a bit of water at a time,  working with your hands to form the dough.  You may not need all the water.  Divide in 6 and roll out to desired size.

Pierrette's Southern Pecan Pie

3 large eggs

1 c sugar

1 c golden corn syrup

4 T unsalted butter, melted

1 c pecan halves

Preheat oven to 375F. On the bottom of an 8 inch unbaked pie crust, scatter the pecan halves.  In a medium bowl, whisk together the eggs, sugar, corn syrup and melted butter. Pour over the pecans.  Bake in the middle of the oven for 35-40 minutes until the pie’s center is set but still jiggly.  Cool before slicing.  Serve with vanilla ice cream or a dollop of whipped cream.

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The legendary family cook with her famous pecan pie.

The legendary family cook with her famous pecan pie.

Bringing this pie to the 100th Fiesta Friday Gala hosted by Angie! Check out all the talented bloggers from around the world’s offerings.  One blog for thousands of gorgeously photographed and delicious recipes.

30 thoughts on “My Mom’s Famous Pecan Pie

  1. What a beautiful post, Johanne! Your mum sounds amazing – as does her pie 🙂 I loved the way she declared it baked, regardless of all the high-tech reasons. Priceless.
    Lovely story, makes me want to go on a road trip right now. Who knows what I might find on my way …
    Ginger x

    • The timer moment was priceless. She was commenting in French to me assuming we weren’t doing our duty timing the pie! She is a force to be contended with my mom. She and you would bake wonders together Ginger, should your road trip take you to Florida or Northern Ontario!

      Johanne Lamarche

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  2. “Mom” “Famous” and “Pecan Pie” – how can you go wrong with a recipe like this? A brother-in-law has a small pecan orchard that he’s been trying to rejuvenate down in Mississippi. Wouldn’t it be great to have pecans growing out your back door. Happy Fiesta Friday #100 and Happy New Year Johanne.

    • How wonderful for you Judi! I hope your brother-in-law shares the bounty. How old are the trees? So admirable he is trying to rejuvenate the orchard. Happy FF 100!!! Thank you for hosting us for the gala and for so many other times. Happy New Year!🎉🍾❤️ Looking forward to many delicious recipes from you Judi.

  3. Johanne, this is the recipe that might convert me to liking pecan pie – I’m sure I’ve only had the cornstarch kind! And I have always been fickle about my pie crust, trying one here and one there, but the best cooks I know use lard, just like my grandma did! Of course, it’s not the recipe is it for the crust but lots of practice!

    Last year the meat pie, this year the pecan! I can’t wait for next year! Happy New Year and Happy Fiesta Friday!! I’m pinning this to the FF Board just in case no one has yet!

    • Happy New Year and FF 100 to you as well Mollie! Tourtière was our link into blogging friendship and I am happy you enjoyed the addition of pecan pie this year. As awful as lard sounds, it is the secret to the best pie crust! Your grandmom and my mom were on to something weren’t they? Thank you for another year of inspiring writing and cooking! Xo

      Johanne Lamarche

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  4. Many years past, not long before my grandma died, I ask her for her famous pecan pie recipe. Without moving, she said… It’s on the back of the Karo syrup bottle.
    Mmmmm it must have been the love and 80 years experience that made her pies special. Mom nor I could ever make a pecan pie that came close to the taste of grandma’s pies.
    Happy Gardening

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