PECAN PIE - Nana Marge's Southern Tradition
The French pooh pooh the American contribution to the culinary world, but there is one dish they concede to us - Pecan Pie.
In our family, pecan pie is a constant staple. Thanksgiving, Christmas, Easter, and my favorite "Welcome Home," Nana Marge always makes her Southern Pecan Pie no matter the event. The only change she has made over the years is a recent one - now she uses fail-proof cust.
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 cup light corn syrup
- 1/4 tsp. salt
- 3 eggs
- 1 cup pecans, coarsely chopped
- 1 pie crust
- In a large mixing bowl, cream sugar and softened butter together by hand.
- Add eggs one at a time and continue mixing. Do not overbeat by using an electric mixer.
- Add remaining ingredients and fold until well blended.
- Pour mixture into a prepared pie crust and place a pie crust shield on top to prevent the crust from over-browning.
- Bake at 350 degrees or until an inserted knife comes out clean.
Double D Ranch co-founder, Cheryl McMullen, calls Jack Matusek, "son." He is a TCU graduate, a craft butcher, and charcutier. He is currently in Europe completing his Master Butcher's certification and researching ethical slaughter. His goal is to educate, satiate, and entertain. You can follow him and his journey at Raw Republic Meats.