Miss Carroll’s Pecan Pie

Miss Carroll's Kitchen - December 2023

Miss Carroll’s Pecan Pie

Picture1-v2.jpg__PID:5b23d923-0fd8-4ac7-bc7a-455862e32e0d

It is said that the Southern Pecan Pie first appeared in a Texas church cookbook in the late 1800’s. I would like to think this is true since I grew up in Euless, Texas and Texans just love to claim fame for almost everything. My grandmother, my mom’s dear friend, Mary, and many of my relatives believed a good Southern Pecan Pie must grace the table of every family get-together.

When I was a home economics teacher at Des Arc High School (Paul Guess was a student during my time at Des Arc High School!), making pies was one of my favorite events in my food and nutrition class. Still today my former students tell me they can make a pie pastry, crimp the edges, and fill it with deliciousness! I am delighted to hear that good pie-making continues in the South or anywhere for that matter!

Bake this pie and your fork will be happy! Your taste buds will be happy, too!!

Prep Time: 10 minutes
Baking Time: 40-50 minutes
Total Time: One hour
Servings: One 9-inch pie

Cooking Equipment

9-inch pie plate
Mixing bowl
Measuring cups and spoons
Spatula
Whisk
Table knife

Pecan Pie Ingredients

Pie Pastry for a 9-inch pie, uncooked (my pie pastry recipe is located at guessncompany.com/Miss Carroll’s Kitchen)
3 whole eggs
⅔ cup granulated sugar
½ teaspoon fine sea salt
⅓ cup butter, melted
1 cup light corn syrup
1 cup pecan halves (Scott, Arkansas has some of the best pecans!)

Pecan Pie Directions

Preheat the oven to 375°F.
Prepare pie pastry, line the pie pan, and set aside.
Beat eggs, sugar, salt, butter, and corn syrup with a whisk.
Lay out the pecan halves on top of the pastry shell. Create your design or just scatter them along the bottom of the pastry shell.
Gently pour the egg/sugar mixture over the pecans inside the pastry shell. The pecans will rise to the top and create a beautiful pecan pie topper.
Bake until set, about 40-50 minutes.
Check for doneness by using a table knife dipped in cold water. Gently stick the knife tip into the pie and if there is just a little pecan pie custard adhering to the knife, then it should be done.
Cool slightly.
Serve warm with whipped topping or refrigerate for later.