Prep 15 mins
Cook 50 mins
The recipe for this Southern specially originated in Alabama. Its amber filling is stubbed with pecan pieces to add an interesting texture to this rich dessert. Serve it in small wedges with coffee. I found this recipe in My Great Recipes. I have not tried this I'm posting it for a request.
- 3 eggs, lightly beaten
- 236.59 ml sugar
- 236.59 ml light corn syrup
- 44.37 ml butter
- 4.92 ml vanilla
- 236.59 ml broken pecans
- 9 inch pie shells (recipe follows)
- 10-12 pecan halves
- 314.66 ml sifted all-purpose flour
- 2.46 ml salt
- 118.29 ml shortening
- 44.37 ml cold water
- Mix together eggs, sugar, corn syrup, butter, vanilla, and pecan pieces.
- Pour filling into prepared pie shell.
- Arrange the pecan halves around the inside edge.
- Bake at 400 for 10 minutes. Reduce heat to 350. Bake 40 minutes longer or until the center is firm.
- Cool to room temperature before cutting.
- Pie Shell: Combine 1 1/3 c sifted all purpose flour and 1/2 tsp salt in a mixing bowl. Cut in 1/2 c shortening until uniform but coarse. Sprinkle on 3 tbl cold water. Mix with a fork until you can shape mixture into a ball. Roll out to fit a 9-inch pie pan. Place in pan, trim and flute edge.
I altered the recipe a bit: no corn syrup, only brown sugar, and I soaked the pecans in Jack Daniels Whiskey for about 30 minutes, and then poured the left over in the filling mixture. Turned out delicious!