"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Southern Pecan Pie Recipe

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This recipe for Southern Pecan Pie, by , is from The Gelineau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karrie Brinkley
Added: Tuesday, February 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/4c. all purpose flour
1.4 tsp. salt
1/3 c. shortening
1/4 c. finely chopped pecans
4-5 T. cold water
3 eggs
1 c. corn syrup
2/3c. sugar
1/3c. butter, melted
1 T. all purpose flour
2 T. bourbon
1 tsp. vanilla
1-1/2 c. pecan halves

Directions:
Directions:
For Pastry: Stir together 1-1/4c. flour and salt. Cut in shortening until pea-size. Stir in finely chopped pecans. Sprinkle 1 T. of water at a time to moisten. Form into a ball.
On a lightly floured surface, flatten dough with hands. Roll into 12" diameter size. Transfer to a 9" pie plate. Cut, trim and flute edges. DO NOT PRICK.
For Filling: Beat eggs lightly, tir in corn syrup, sugar, butter, 1 T. flour, bourbon, and vanilla. Mix well. Stir in pecan halves.
Transfer fillin g to pastry. Cover edges with foil. Bake at 350 for 25 minutes. Remove foil and bake for an additional 20-25 minutes or until knife in center comes out clean. Cool.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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