Mom's southern pecan pie

Mom's Southern Pecan Pie Recipe - Classic American Dessert

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30-40 minutes | Servings: 8

Introduction

Mom's southern pecan pie is a classic dessert that is perfect for any occasion. This sweet and nutty pie is sure to be a hit with your family and friends.

History

This recipe has been passed down through generations in my family. It originated in the southern United States and has been a favorite at family gatherings for as long as I can remember.

Ingredients

1 unbaked pie shell
1 cup fruit sweetener
1 tbsp cornmeal
0.33 cup unsweetened applesauce or apple butter
3 tbsp water
2 tbsp cornstarch
3 eggs
2 tsp vanilla extract
2 tbsp very strong coffee or espresso (prepared - not grounds)
24 pecan halves

How to prepare

Prepare the pastry and place it in a 9" pie pan. In a large bowl, combine the fruit sweetener, cornmeal, and applesauce or butter. Beat the mixture with an electric mixer. In a separate small bowl, blend the water and cornstarch until it's smooth. Add this to the fruit sweetener mixture and blend. Beat in the eggs one at a time. Stir in the vanilla and coffee. Pour the mixture into the pie shell. Decorate the top with pecan halves. Bake for 30 to 40 minutes at 375°F, or until the custard is set. Allow it to cool slightly before cutting.
One serving is equivalent to: 1 bread, 1 fruit, 2 fat exchanges. It contains 211 calories, 9 g of fat, 28 g of carbohydrates, 69 mg of sodium, 3 g of protein, and 82 mg of cholesterol.

Variations

Add a splash of bourbon to the filling for a boozy twist.
Use maple syrup instead of sweetener for a different flavor profile.

Cooking Tips & Tricks

Make sure to use a very strong espresso for the best flavor in this pie.

- Be sure to allow the pie to cool slightly before cutting into it to allow the custard to set properly.

- Decorate the top of the pie with pecan halves for a beautiful presentation.

Serving Suggestions

Serve this pecan pie warm with a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Bake the pie in a preheated oven at 375°F until the custard is set.

Ingredient Substitutions

You can use regular sugar instead of sweetener if desired.

Make Ahead Tips

This pie can be made ahead of time and stored in the refrigerator until ready to serve.

Presentation Ideas

Decorate the top of the pie with a drizzle of caramel sauce for an extra special touch.

Pairing Recommendations

Serve this pecan pie with a hot cup of coffee or a glass of milk for a delicious dessert pairing.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator and reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of this pecan pie contains 211 calories.

Carbohydrates

This pecan pie recipe contains 28 grams of carbohydrates per serving.

Fats

Each serving of this pecan pie contains 9 grams of fat.

Proteins

There are 3 grams of protein in each serving of this pecan pie.

Vitamins and minerals

This pie is a good source of vitamin E and magnesium from the pecans.

Alergens

This recipe contains eggs and nuts (pecans), which may be allergens for some individuals.

Summary

This pecan pie is a delicious dessert option that is relatively low in calories and provides a good source of healthy fats from the pecans.

Summary

Mom's southern pecan pie is a classic dessert that is sure to be a hit with your family and friends. This sweet and nutty pie is perfect for any occasion and is relatively low in calories compared to other desserts. Enjoy a slice of this delicious pie today!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Mom's southern pecan pie. It was a crisp autumn day, and I was visiting my dear friend Martha in her cozy little kitchen. Martha was known for her delicious southern cooking, and she always had a new recipe up her sleeve to share with me.

On this particular day, Martha pulled out a worn and stained recipe card from her recipe box. She handed it to me with a smile and said, "You have to try this pecan pie recipe, it's a family favorite." As I read through the ingredients and instructions, I could feel my mouth watering in anticipation.

The recipe called for simple ingredients – butter, sugar, eggs, corn syrup, vanilla extract, and of course, plenty of pecans. But what truly intrigued me was the special touch that Martha's mother had added to the recipe – a sprinkle of cinnamon and a dash of bourbon. These subtle additions were said to elevate the flavors of the pie to a whole new level.

Martha explained to me that her mother had learned this recipe from her own mother, who had passed it down through the generations. It was a cherished family tradition, and Martha was proud to continue it in her own home.

I was eager to learn how to make this pie, so Martha graciously invited me to stay for the afternoon and bake it together. We started by making the flaky pie crust from scratch, using Martha's grandmother's tried and true recipe. As we rolled out the dough and pressed it into the pie dish, Martha shared stories of her family and the memories they had created around this beloved dessert.

Next, we mixed together the filling, carefully measuring out each ingredient and stirring them together until they formed a smooth, golden mixture. The scent of warm butter and toasted pecans filled the air, and I couldn't wait to taste the finished pie.

As we poured the filling into the pie crust and arranged the pecans in a neat pattern on top, Martha handed me a small bottle of bourbon. "Just a splash to add a little extra flavor," she said with a wink. I added a small amount to the filling, then popped the pie into the oven to bake.

The kitchen was filled with the sweet aroma of baking pie, and Martha and I chatted and laughed as we waited for it to finish. When the timer finally went off, we pulled the pie out of the oven and marveled at its perfect golden brown crust and caramelized pecans.

After letting it cool for a bit, we sliced into the pie and served ourselves generous slices. The pecan pie was warm and gooey, with a rich, buttery filling and a hint of cinnamon and bourbon that added depth and complexity to the flavors. It was truly a slice of southern heaven.

As we enjoyed our pie, Martha shared more stories about her family and the traditions that had been passed down through the generations. I felt so grateful to have been welcomed into her home and to have learned this special recipe that held so much history and love.

I left Martha's house that day with a full belly and a happy heart, carrying with me the recipe for Mom's southern pecan pie. It was a dish that would now hold a special place in my own family's culinary traditions, a reminder of the bonds of friendship and the joy of sharing good food with loved ones. And every time I bake that pie, I'll think of Martha and her mother, and the generations of women who came before them, passing down their love and recipes from one kitchen to the next.