There’s no pie quite as perfect as a classic ‘Southern’ pecan pie…. perfect to layer with succulent cream or ice cream – or a splash of your favourite spirits if you want to feel really decadent…
You can use any pie crust for this recipe, although we recommend the classic crushed biscuit base, which simply needs you to melt enough butter to make a delicious dough with the crushed biscuits, and press into a pie dish. A classic shortcrust is always good too.
- 1 cup of corn syrup [light or dark]
- 1 packed cup of brown sugar
- ¼ tsp of salt
- ? cup melted quality butter
- 3 lightly beaten eggs
- 1 ½ cup pecan halves (you can chop or leave halved per your taste)
- 1 tsp Vanilla (optional)
What to do:
- With the oven set to 180’C, blend the wet ingredients (sugar/salt/butter/eggs/syrup) together until you have a silken ‘custard’ blend.
- You can add the vanilla if you wish too.
- Now stir in the pecans, and add everything to the pie crust.
- Cook for an hour, until the filling sets. If you notice the top has browned a little early, cover it to ensure the top stays light and crispy.
This wonderful taste of Southern hospitality is a perfect Sunday treat for the table.