Southern Pecan Pie

Sometimes referred to as "New Orleans pecan pie," this wonderful dish adds an aura of French cuisine to good old 'home cooked' foods. Tradition holds that the French invented pecan pie soon after settling in New Orleans, after being introduced to the nut by Native Americans. However, attempts to trace the dish's origin has not found any recipes dated earlier than 1925.

The Karo syrup company popularized the dish and their version of history was that the dish was a 1930s "discovery" of a "new use for corn syrup" by a corporate sales executive's wife.

In any event, it's a decidedly wonderful Southern dish, and certainly worth trying out. If you're particularly adventurous, try it with chocolate or a little Jack Daniels (or Southern Comfort)!

1/2 cup sugar
1/4 cup butter (softened)
1 cup corn syrup
1/4 tsp salt
1 tsp vanilla
3 eggs

1 to 1 1/2 cups pecans
1 - 9-inch deep dish pie shell (unbaked)
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• Preheat oven to 350 degrees.
• Cream the sugar and butter well in a medium sized mixing bowl.
• Next, add the syrup, salt, and vanilla. Mix well.
• When completely mixed, add the eggs, one at a time, and mix completely after each one.
• Then, stir in pecans (saving a few to place on top of pie after cooking).
• Pour mixture into unbaked pie crust.
• Bake in preheated oven until top is brown and pie set (about 45 minutes).
Notes: To test for donenes, a toothpick stuck in center of pie should come out almost dry. Be sure to mix ingredients well, otherwise the pie may be runny. Go wild! Use chopped pecans or whole, and top with ice cream or whipped cream. Store in the refrigerator. When ready to serve, reheat in the microwave before serving (about 15 sec).