There’s not a per­son in the south who hasn’t had pecan pie. Pecan pie is an inte­gral part of the cul­ture of south­ern US and Texas . Pecan pies are made through­out in the south. They are espe­cially made and served at Easter, Thanks­giv­ing, and Christ­mas. Grow­ing up, every­one knew my mother for her pecan pies, as well as for her cakes. They were deli­ciously sweet with a vel­vety tex­ture inside. Dur­ing the height of the pecan sea­son, the pecans on top were sweet and juicy on their own. I had to be care­ful not to eat too many of them so that the pie would have enough to go on top.

It is pos­si­ble that pecan pie orig­i­nated with the Aca­dian set­tlers who were migrated from French Canada to south-west Louisiana . In French Canada, there is a very sim­i­lar pie called “tarte de sucre” or sugar pie. It is like pecan pie made with maple syrup, rather than sugar and corn syrup, and with­out pecans on top.

Pecan pie remains one of those foods that in usu­ally bet­ter if home­made. Being from Texas , I would never, ever eat a store bought pecan pie. One sure sign of a qual­ity pecan pie is the pecans on top. Great pecan pies should have a mix­ture of of whole and cut up pecan pieces. Gen­er­ally frozen com­mer­cial pies and mass pro­duced ones have only whole pieces on top.

Recipe for Pecan Pie

This is for a 9″ deep dish pie

3 eggs
1 cup cane sugar
1 cup light Karo corn syrup. Use cane syrup if can­not find corn syrup.
2 tbsp but­ter melted and cooled.
1 tsp. qual­ity vanilla extract
2 cups pecans (mix­ture of whole and cut up pieces.

Pre-heat oven to 350 F
Blend all ingre­di­ents, except for pecans.
After all ingre­di­ents , blend in pecans.

Place mix­ture into a uncooked 9″ deep dish pie shell.
Bake on flat sheet or cookie sheet for 50 to 55 min­utes until a knife can
be stuck into the mix and come out clean.

Let cool before serving.

Enjoy!