Dixie Pecan Pie

Preparation info

  • Difficulty

    Easy

  • Yield:

    8

    or More Servings.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Pecans are, to my mind, the most Southern of nuts. One authority I know states that they were grown in Virginia long before George Washington was born and that the name derives from the American Indian word pakan. The earliest colonists in Virginia and North Carolina transliterated the word as “pagan” and as a result, the Pagan River, which flows through Smithfield, Virginia, was named for the abundance of pecan trees that grew along its shores and not for any pagans who lived nearby.

Ingredients

  • Pastry for a 9-inch Pie
  • 3 large eggs
  • 2 tablespoons flour
  • 2 tablespoons sugar
  • 2 cups dark corn syrup
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt, if desired
  • 1 cup pecan halves

Method

  • Preheat the oven to 425 degrees.
  • Line a pie plate with pastry. Refrigerate.
  • Beat the eggs until light. Blend the flour and sugar and add this to the eggs. Beat well. Add the remaining ingredients, blending well.
  • Pour the mixture into the pie shell and bake 10 minutes. Reduce the oven heat to 325 degrees and continue baking about 45 minutes.