Southern Pecan Pie
This recipe comes straight from the South... Selma, Alabama to be exact. I once asked where to find the best pecan pie in town and was covertly led to back room of the Visitor Center by 82-year-old “Cap” Swift, retired executive director of the Selma-Dallas County Chamber of Commerce and now Selma’s unofficial cheerleader. I indulged mightily and promptly marched back out front to pick my own pecans from the enoromous trees on the property. Later, with fierce determination and undying patience, I shelled the pecans to make this pie. The reward was well-worth the effort, but you can buy pecans and still turn out an amazing pie.
Ingredients
3 eggs
2/3 cup sugar
dash salt
1 cup dark corn syrup
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cup pecans
1 9-inch unbaked pastry shell
Instructions
Preheat oven to 350°F. Beat eggs thoroughly with sugar, a dash of salt, corn syrup, and melted butter. Add pecans. Pour into unbaked pastry shell. Bake for approximately one hour or until a knife inserted in the center of the filling comes out clean.
Cool. Devour.
To serve warm, first cool the pie thoroughly and then cut and warm it in a 250°F oven for about 20 minutes.