In recent months I have followed the the story of the “pecan” and it’s rising interest in the world market particularly China. Pecan production has been down this year and the demand from China is driving the price per pound to all time highs. Thankfully here in Comfort we are rich with pecan trees and pecans. In fact at any time of the day you might drive right down Hwy 87 and see folks picking up the pecans in the town park. My guess though is they aren’t filling up there buckets to ship nuts to China. No, they are getting ready for the meal of the year! That moment when everyone has finished their turkey, dressing and other lavish fixings when Grandmother brings to the table her delicious homemade pecan pie. At this point everyone looks around at each other shaking their heads as if there is no more room for any more food. But topped with whipped cream it’s is a cool, warm, sweet, buttery first bite and before you know it the whole pie has vanished and once again we are left with a pecan shortage.
Southern Pecan Pie
Prep Time: 10 Min Cook Time: 1 Hr Ready In: 1 Hr 10 Min
- 1 3/4 cups white sugar
- 1/4 cup dark corn syrup
- 1/4 cup butter
- 1 tablespoon cold water
- 2 teaspoons cornstarch
- 3 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/4 cups chopped pecans
- 1 (9 inch) unbaked pie shell
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
- In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
- Bake in preheated oven for 45 to 50 minutes, or until filling is set.
Amount Per Serving Calories: 394 | Total Fat: 15.1g | Cholesterol: 95mg
Bon Appetit & Happy Thanksgiving from Hill Country Home & Ranch Team!
RESPOND WITH YOUR MOOS & VIEWS HERE
Print This Post