For as long as I can remember there has been a huge pecan tree growing in my Nonnie’s backyard. Only it’s not my Nonnie’s any longer; it’s my Aunt Sue’s. But it’s still in the family and that’s what matters, y’all.
We treasure our pecans here in the South. And for me it’s “puh-kaanz,” not “pee-cans.” My theory is “whatever floats your boat” is the way you should pronounce “pecans.”
I remember my Nonnie shelling bucket after bucket of pecans, and that’s not always an easy task. In fact, I would always make myself scarce whenever I saw her pulling out the pecan cracker and picks. While I really disliked shelling them, I sure did (and still do) love eating them.
Pecans used to be in abundant supply in our area, but they are becoming more difficult to find locally. And some of those orchards experienced major flooding this year so they won’t be in working condition for a bit. Most of what I am able to get now aren’t local. Our local Lion’s Club has a fund raiser each year selling Georgia pecans so I stock up with those. They are always really good pecans, and I like the idea of supporting nonprofits.
Most of the time, I’ll substitute walnuts which are more readily available and cheaper. But not in this pie. After all, this is Pecan Pie, y’all, not walnut pie. It’s a tradition that just won’t cotton to substitution!
I have to confess that the best part of a Pecan Pie for me has always been the pecans that settled across the top. The filling was just always way too sweet for me. So when my friend Kathryn brought her pecan pie to our Bible study luncheon one time, I was so excited to get a Pecan Pie where the pecans filled the pie and the filling was not so sweet. With a couple of minor alterations, this is my version of her pie.
And, y’all. It’s mighty tasty! If you’re like me and don’t care for that massive mouthful of sweetness, then make this recipe. Freeze one or, better yet, send one over to a neighbor or sweet friend. It definitely deserves a place on your holiday menus.
Oh shoot! Who am I kidding? Make this pie up for yourself today as a special treat.
So are you in the “puh-kaanz” or “pee-can” corner?
Notes
The pie is done when the internal temperature reaches 200 degrees and the center bounces back when lightly touched.
Ingredients
- 2 cups sugar
- 1 whole bottle dark Karo syrup
- 6 eggs
- 1/2 cup browned butter
- 2 t. vanilla
- 1/2 cup buttermilk
- 3-4 cups pecans (mix chopped and whole) -- I like lots of pecans
- 2 uncooked pie shells
Instructions
- Preheat oven to 450 degrees.
- In a large heavy pot (I use my cast iron Dutch oven), combine sugar and Karo and bring to a soft ball stage, which is 228 degrees on a candy thermometer.
- Stir in buttermilk and cook 2-3 minutes to incorporate.
- In a large mixing bowl, beat eggs and slowly add cooked syrup, being careful not to cook the eggs. (I usually add a little of the syrup and mix it together and then when blended, add the rest of the syrup mixture to the eggs.) Add butter and vanilla to the syrup-egg mixture. Put 1 cup pecans in each of the 2 pie shells. Pour syrup mixture into pie shells.
- Bake pies for a few minutes (usually about 5-8 minutes) at 450 degrees. Let oven cool to 300 degrees and cook until set.
