Having a Ball (by Rhoda Baxter) and Kick Assitude (by Trish Jackson) are both to be released on the 15th of March. The two authors got their heads together and decided to have a Trans Atlantic Pot Luck Party to Celebrate. The party is on Facebook. Click HERE...
EVERYONE WHO COMES TO THE PARTY, POSTS RECIPES, OR LIKES A POST WILL BE ENTERED INTO A DRAWING TO WIN A FREE DOWNLOAD OF ONE OF THE BOOKS. WINNERS TO BE ANNOUNCED ON 15TH.
Note from the authors: At this stage, we're each giving away one download, but if we get more than 50 definite attendees it could be MORE!
So, without further adieu, Southern Pecan Pie is my contribution to the party BUT not without a little history and touch of nostalgia first...
Its place of origin is the United States making it uniquely American but tradition holds it was invented by the French in New Orleans, thus its southern roots. No recorded recipes have been found earlier than 1897. Even well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940.
The dish was popularized by none other than Karo Syrup who has its own ideas about the "discovery" of pecan pie.
My recipe has been in the family since... who knows when? All I know it is old, it is EASY and it is awesome!
Southern Pecan Pie
Prepare crust for single-crust pie and set aside.
Preheat oven to 400° F.
3 eggs, slightly beaten
½ stick butter
1 C light corn syrup
½ C granulated sugar
1 tsp double-strength vanilla
1 ¼ C chopped pecans
6-8 pecan halves
Sprinkling of salt
Slightly beat eggs and set aside in large bowl. Place corn syrup, sugar and butter in sauce pan and bring to a slow boil. Remove from heat and pour hot mixture into the eggs beating constantly. Let cool slightly. Stir in vanilla and pecans.
Pour into unbaked 9" shallow pastry shell. Decorate center with the pecan halves. Sprinkle top with a little salt.
Bake at 400° for 10 mins. Reduce heat to 375° and continue baking for 25-30 mins.
Do you have a unique Pecan Pie recipe, perhaps one with an addition of chocolate or bourbon whiskey? Ah-h-h-h! The possibility of variation...how sweet it is!