Recipes

RECIPES

Southern Pecan Pie

Nothing is more classic than an easy and delicious Pecan Pie. The traditional southern dish is a perfect addition to your Thanksgiving or Christmas table.

Southern Pecan Pie

Ingredients

  • 1 homemade or purchased pie curst
  • 3 eggs, slightly beaten
  • 1 cup corn syrup
  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1 teaspoon vanilla
  • 1 1/4 cups pecan halves

Directions

  1. Preheat oven to 350 degrees F. Prepare purchased crust or roll out pastry for Single-Crust Pie and line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
  2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecan halves.
  3. Pour the filling into the pastry shell and place in preheated oven.
  4. To prevent over-browning, cover the edge of the pie with foil. Bake for about 45 minutes. Remove foil Bake longer if needed. Pie is ready when a knife inserted near the center comes out clean or when the pie only slightly “jiggles” when you remove from oven. It will set (get harder/thicker) as it cools.
  5. Cool on a wire rack.

See following for pralines recipe

Pecan Pralines

Pralines are easy but can be tricky to make! When done right you will be biting into one with a crunch, but that crunch will immediately be followed by the candy around the pecan melting back into a sugary, caramel-y sauce in your mouth. If your pralines don't turn out right the first time, don't despair. Simply create a new dessert. Crumble and fold them into softened vanilla ice cream. Or, if they're too soft, scrap up the mixture, chill it, and roll it into 1-inch balls. Then dip the balls into melted chocolate to make truffles.

Pecan Pralines

Ingredients

  • 2 cups whole pecans
  • 6 Tablespoons butter
  • 1½ cups white sugar
  • ¾ cup brown sugar
  • ½ cup evaporated milk
  • 1 teaspoon vanilla
  • candy thermometer

Directions

  1. Toast the pecans ( optional, but delicious ): Preheat the oven to 300 degrees. Place the pecans on a sheet pan and toast for 10 minutes. Remove the pecans and set aside.
  2. Line two cookie sheets with parchment paper.
  3. In a large saucepan with a heavy bottom over medium heat, add all of the ingredients ( including the pecans) and stir.
  4. Continue slowing stirring the ingredients as they heat until they are all combined into one syrupy liquid. Resist the urge to scrape the sides of the pan down, as that will add large crystals to your pralines.
  5. Stop stirring, and watch the candy thermometer. Once the liquid reaches somewhere between 235 and 240 degrees, remove it from the heat.
  6. Immediately whisk the mixture for about 45 seconds, then let it rest for 2 minutes.
  7. Using an ice cream scoop, quickly scoop out 15 - 20 pralines on the cookie sheets. They will be ready to eat as soon as they cool ( roughly 10 minutes ).