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.
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.
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.
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.