Deep Dish Deep South Pecan Pie for the Holidays

Goodness knows there are hundreds of variations of the premier Southern dessert – Pecan Pie. I have seen these pies flavored with figs, bourbon, coconut, chocolate and even persimmons. Personally, I think this old recipe used in the Deep South for hundreds of years is hard to beat. I serve it warm and sometimes top it with tiny scoops of brown sugar ice cream. It’s a wonderful dessert to serve during the holidays. Remember stressed spelled backwards is desserts – so enjoy this time of year to keep things in balance! Happy Twirls

1 cup chopped pecans
1/4 pound butter
1 cup brown sugar (light)
3/4 cup corn syrup (light)
1/4 cup honey or sorghum
Zest of 1 orange (small or half large naval orange)
1 tablespoon vanilla
3 eggs (large)
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 (9-inch) deep-dish pie shell, uncooked

Preheat oven to 425 degrees. In a heavy-bottomed pan, brown butter over medium-high heat. The browning of the butter gives this pie its unique flavor. Do not burn the butter. Remove butter from heat and allow to cool slightly. In a large mixing bowl, combine, brown sugar, corn syrup, honey, orange zest, vanilla, eggs, cinnamon, salt and nutmeg. Using a wire whisk, blend ingredients until well mixed. Add the browned butter and pecans, blending well into the egg mixture. Pour contents into the pie shell and bake on center rack of oven for 10 minutes. Reduce temperature to 375 degrees and bake for 35 minutes. Remove pie from oven and allow to cool before slicing. This is a moist and gooey pie.

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