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This Better Homes & Garden\u2019s 1953 recipe for Southern Pecan Pie has been sitting in my Dad’s BH&G cookbook, unread and neglected for a few years now, so I thought it might be appropriate to bring it out into the light of day.<\/p>\n
I checked around to see if dark corn syrup is still available, and it is: Karo still makes it, and it’s available through Instacart and Walmart and a very modest price. The dark corn syrup contains refiner’s sugar and has a caramel-molasses flavor, which is missing from a lot of commercially-made pies.<\/p>\n
Here it is, in all it\u2019s sugar-loaded glory, the real deal: Southern Pecan Pie<\/p>\n
Southern Pecan Pie<\/strong><\/p>\n One 9-inch unbaked pastry shell \u2013 this is a pie baked without a top crust, so only the shell is needed.<\/p>\n 3 eggs<\/p>\n 2\/3 cup of sugar<\/p>\n 1 cup dark brown corn syrup<\/p>\n 1\/3 cup of melted butter<\/p>\n 1 cup of pecan halves<\/p>\n Instructions<\/strong>:<\/p>\n – Set oven temperature at 350F<\/p>\n – Beat the eggs thoroughly with sugar, a dash of salt (less than 1\/4 teaspoon), corn syrup and melted butter.<\/p>\n –\u00a0 Add pecans and stir, to mix well.<\/p>\n – Pour into the unbaked pastry shell.<\/p>\n – Bake for 30 minutes at 350F or until a knife inserted into the filling comes out clean.<\/p>\n – Set pie aside to cool before serving.<\/p>\n Note: if you are going to make this pie and serve it with whipped cream, don’t get the squirt canister of “whipped topping”. There are several reasons for that, but the chief reason is that it is half & half plus additional skim milk. It is not whipping cream at all. Get a carton of real whipping cream or heavy cream, chill it in the fridge, and dig out the egg beater to whip the cream, just before cutting the pie. Be sure to add both plain sugar and vanilla extract to this, or it will be “ooky”, and the better the brand of vanilla, the better the real whipped cream tastes. Now, why would anyone serve good pecan pie with whipped topping? Because they ain’t Southerners and don’t know any better, that’s why.<\/p>\n Personally, I think it’s better with no topping at all, just a good cup of caffeine-loaded hot beverage (black tea or good coffee), and perhaps a small scoop of vanilla ice cream will do the trick.<\/p>\n If you want a recipe for the pastry shell, let me know. Pastry crust can be made ahead and chilled in a wrap until you’re ready to use it.<\/p>\n","protected":false},"excerpt":{"rendered":"