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Friday, January 11, 2013

Plantation Pecan Pie for when you're craving a bite of Southern Sweetness

Plantation Pecan Pie
Goodness knows there are hundreds of variations of this Southern favorite. This recipe came from a plantation in the Deep South and it's my favorite. Today a friend called who has moved to New York and told me he would be stopping by to visit around supper time and please oh please have a pecan pie on the table.  Guess he's just craving something sweet and Southern. . . and to think he travels the world and still has a hankering for this old stand by of years gone by! Guess the good stuff endures time.
1 cup pecans, chop if you prefer
1/4 pound butter
1 cup brown sugar (light)
3/4 cup corn syrup (light)
1/4 cup honey or sorghum
1/2 tablespoon orange zest
1 tablespoon vanilla
3 extra-large eggs 
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, sorghum or 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; cover edges with circle of aluminum foil and bake on center rack of oven for 10 minutes. Reduce temperature to 375 degrees and bake approximately 30 - 35 minutes until set. Remove pie from oven and allow to cool before slicing. This is a moist and gooey pie. Serve warm with brown sugar or caramel ice cream if you dare!

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