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
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.