Beyond the South End

Southern Pecan Pie for Christmas

 

In the South it is very possible you will have someone’s favorite Pecan Pie recipe being used for Christmas. I found one for you which looked interesting. Look in the archives for other Christmas recipes. December 2011 has many recipes. December 2010 has a recipe for Christmas cookies. This recipe comes from www.myrecipes.com and was originally from www.southernliving.com. Look for “14 ways with Pecan Pie” at that site also.  

 

Photo by Jennifer Davick

 

Utterly Deadly Southern Pecan Pie

Ingredients

½  (14.1 oz.) pkg. refrigerated piecrusts

Click to see savin

·         1 tablespoon powdered sugar

·         4 large eggs

Click to see savings  1 1/2 cups firmly packed light brown sugar

·         1/2 cup butter, melted and cooled to room temperature

Click to see savings 1/2 cup granulated sugar

Click to see savings 1/2 cup chopped pecans

Click to see savings 2 tablespoons all-purpose flour

Click to see savings 2 tablespoons milk

Click to see savings 1 1/2 teaspoons bourbon*

Click to see savings 1 1/2 cups pecan halves

Preparation

1.    1. Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.

2.    2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.

3.    3. Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.

4.    *Vanilla extract may be substituted.

Sylvia Subialdea, Hungry Texan (hungry-texan.com), Dallas, Texas, Southern Living
OCTOBER 2011