Southern Pecan Pie
April 26, 2007 posted by Julie Dreyfoos
by James Villas
from The Glory of Southern Cooking
(John Wiley & Sons, Inc., 2007)
Makes 6 servings
At the risk of alienating a few hundred Southern friends, family members, and culinary historians, I’m not about to proclaim what does and does not constitute genuine Southern pecan pie. Should the pecans be throughout the filling or just on top of the pie? Can both sugar and corn syrup be used as sweeteners? And what about substituting molasses or sorghum for the corn syrup? Must the batter be mixed only with a wooden spoon for the right texture, or does an electric mixer suffice? Like most Southerners, I firmly believe that pecan pie should be made only with fresh in-season pecans (not those half-rancid nuts sold in cans and cellophane packages), and I’m pretty adamant about my pecan pie not being cloyingly sweet, the way so many are. Furthermore, I always give guests the option of plopping dollops of whipped cream on their wedges, but I’m personally convinced that’s only gilding one very beautiful lily that needs no adornment.—James Villas
convert Ingredients
For the crust
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening, lard, butter, or margarine
4 to 5 tablespoons ice water, as needed
For the pie
4 large eggs
1 1/2 cups light corn syrup
1 1/2 teaspoons all-purpose flour
1 teaspoon pure vanilla extract
1/4 teaspoon salt
4 tablespoons butter, melted
2 cups pecan halves
1 unbaked 9-inch crust (above)
Whipped cream, for garnish
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Method
Make the crust
1. In a large mixing bowl, combine the flour and salt, then cut in the shortening with a pastry cutter or two knives, till the mixture resembles coarse meal. Mixing with a wooden spoon, gradually add enough of the water so that a ball of dough is formed. Wrap the dough in plastic wrap and chill for 1 hour (or up to 1 day).
2. Grease a 9-or-10-inch pie plate and set aside.
3. Place the chilled dough on a lightly floured surface and with a lightly floured rolling pin roll it out from the center to a 1/8-inch thickness. Carefully fold the pastry in half, lay the fold across the center of the prepared pie plate, unfold it, and press it loosely into the bottom and sides of the plate. Prick the bottom and sides with a fork, trim and crimp the edges, and place on a heavy baking sheet.
Make the pie
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, beat the eggs with an electric mixer till frothy. Add the corn syrup, flour, vanilla, and salt, and beat till well blended. Stir in the butter and pecans and mix well.
3. Turn the mixture into the pie shell and bake till the filling is cooked but still soft in the center when the pie is gently shaken, 50 to 60 minutes. Cool the pie completely on a rack, chill slightly, and serve with dollops of whipped cream on top.
Recipe © 2007 by James Villas. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
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[Leanne Abe] This is my idea of a near-perfect pecan pie. I used shortening for the crust and, while it was flaky, it lacked some flavor I get with butter, so perhaps a mixture would work best. I didn’t have in-season pecans, but I think the pie turned out well, in spite of it. My ideal pecan pie has a texture less like a sticky gooey pie and more of a sweet custard structure. This one hits the mark so closely, I’m willing to give up looking for new recipes. I would prefer a touch more sugar, but everything else is spot-on. No whipped cream needed, no sharing needed, either.
[Naomi Shulman] This pie is extraordinarily simple and quick to prepare, and it has a perfect balance of flavors. It isn’t overly sweet, and the subtle vanilla custard goes beautifully with the pecan topping. Ideal for the holiday season. I’ll be adding it as a new Thanksgiving favorite.