Pecan Pie
Pumpkin pie may be the more popular choice on your holiday dessert table, but the true king of the South is a traditional pecan pie. Southerners love it year round: It’s not just for Thanksgiving like its creamy, pumpkin counterpart, and it’s a much-loved dessert staple here in the Lowcountry. The South’s favorite dessert has origins that date all the way back to the late 1800s, and the recipe has mostly stayed unchanged since then.
Serves 6 to 8
Dough for 1 (9-inch) single-crust pie
½ cup (1 stick) butter, melted
1 cup light brown sugar
1 cup dark corn syrup
¼ teaspoon salt
3 large eggs, beaten
1½ teaspoons vanilla extract
2 cups chopped pecans
Prepare the piecrust and put it into a pie pan as directed in the recipe.
Preheat the oven to 350°F.
In a large bowl, combine the butter, brown sugar, corn syrup, salt, eggs, and vanilla.
Place the pecans in the bottom of the piecrust.
Pour the egg mixture over the pecans. (The pecan pieces will float to the top.)
Bake on the bottom rack of the oven for 1 hour, then move to the top rack and bake for another 5 minutes, or until it browns on top.
Let cool completely, then slice and serve.