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Dixie Pecan Pie

  • on May 22, 2009
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Ingrients & Directions


Pastry for a 9″ pie
3 Large eggs
2 tb Flour
2 tb Sugar
2 c Dark corn syrup
1 ts Pure vanilla extract
1/4 ts Salt, if desired
1 c Pecan halves

1. Preheat the oven to 425 F. 2. Line a pie plate with pastry.
Refrigerate. 3. Beat the eggs until light. Blend the flour and sugar
and add
this to the eggs. Beat well. Add the remaining ingredients,
blending well. 4. Pour the mixture into the pie shell and bake 10
minutes. Reduce
the oven heat to 325 F and continue baking about 45 minutes. A
little pecan lore from Craig Claiborne:

“Pecans are, to my mind, the most Southern of nuts. One authority I
know states that they were grown in Virginia long before George
Washington was born and that the name derives from the American
Indian word ‘pakan’. The earliest colonists in Virginia and North
Carolina transliterated the word as ‘pagan’ and as a result, the
Pagan River, which flows through Smithfield, Virginia, was named for
the abundance of pecan trees that grew along its shores and not for
any pagans who lived nearby.”

From Craig Claiborne’s “Southern Cooking” Lovingly hacked into FIDO
Cooking by Wesley Pitts.

Yields
8 Servings

Article Categories:
Pies

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