Best Pecan Pie in the Whole Wide World!

A Southern Delight…

Do people north of the Mason Dixon Line appreciate the cuisine of the south, or do things like cheese garlic grits and fried okra send them running out the door?

If there’s ever been a food that would pull down the barrier between the two, it’s Pecan Pie–#1 sweet in the southland of my youth. Thanksgiving and Christmas meals were perfectly complete with a slice of this nutty caramel delight.

Not only was Pecan Pie a treasured dessert in our home, it was also the reason for rambunctious family adventures. In the groves out north of town, the nuts were waiting to be gathered onto our big clumpy blanket. At home, we cracked and cleaned them, got out the big metal mixing bowl, threw in the magic ingredients and popped a pie or two into the oven.

If you’ve never tasted this treat, you owe it to yourself to try it. And if you’ve enjoyed it in the past, it’s time to have some more!

Moma’s Pecan Pie

3 Tbs Butter
½ C Sugar
3 Eggs
1 C Karo Syrup (the light one – red label)
1 Tsp Vanilla
1 ½ C Pecans

Combine the first five ingredients—mix well (with electric mixer)

Prepare crust (God love ya if you know how to make it from scratch) or buy it. My favorite is Marie Callendar’s frozen crust—thawed, or Pillsbury’s – Red Box in the dairy case.

Line the crust with pecans and pour liquid mixture over it.

(Important) Bake at 425 for 15 minutes then reduce heat to 350 for 25-30 minutes—this ensure the bottom crust will be golden brown.

Pie is done when it stays firm as you give it a slight jiggle. If it jiggles (a lot), allow it to bake a few more minutes, then, test again. (Do not over bake.) Serve warm with ice cream or cold with homemade whipped cream. (Oh, no! Oh, no! Please do not cut corners by using a “whipped topping” from the dairy case. Horrors!)

Lick-the-Beaters-and-the-Bowl Whipped Cream

Pour a small carton of whipping cream into the cold bowl…Add ¼ C of powdered sugar and 1 tsp of vanilla…Beat until cream is fluffy and forms peaks…Do not over beat…When pie has chilled, put a dollop on each slice.

Prepare to Eat and Smile!

P.S. Most people think Pecan Pie is hard to make. Not so. Just follow this recipe, and before you know it you’ll be saying, “Oh, this is easy as pie!”

P.P.S. Oh, and by the way, since this is a southern delicacy, here’s the proper way to pronounce it: PUH-KAHN. Say it like that, and it’ll taste so much better.

O Taste and see that the Lord is good… Psalm 34:8