Better Homes And Gardens Southern Pecan Pie Recipe

Southern Pecan Pie

I have been using this recipe to make pecan pies for over 30 years. I think it was in an old Better Homes and Gardens cookbook that I had when I was a teenager.

Pecan pie always shows up on the Thanksgiving menu because I have a massive pecan tree in my backyard that produces delicious native pecans. I also have a few chickens that give me fresh eggs which I use for the pies and to make my candied pecans. You can check out that recipe HERE.

PECAN PIE

Ingredients

1 Purchased pie crust or home made pie crust (see recipe below)
3 eggs, slightly beaten
1 cup corn syrup
2/3 cup sugar
1/3 cup butter or margarine, melted
1 teaspoon vanilla
1 1/4 cups pecan halves

For filling, combine eggs, corn syrup, sugar, melted butter, and vanilla. Mix well.

Stir in pecan halves.

Pour the filling into the pastry shell.

To prevent over-browning, cover the edge of the pie with foil and place in preheated oven.

Bake at 350 degrees for around 45 minutes.

Directions

Preheat oven to 350 degrees F. Prepare purchased crust or roll out pastry for Single-Crust Pie and line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecan halves.
Pour the filling into the pastry shell. To prevent over-browning, cover the edge of the pie with foil. and place in preheated oven.
Bake for about 45 minutes. Pie is ready when a knife inserted near the center comes out clean or when the pie only slightly "jiggles" when you remove from oven. It will set (get harder/thicker) as it cools.
Cool on a wire rack.
Cover and refrigerate within 2 hours. *see note

Note: T he recipe says to refrigerate within 2 hours. I have never refrigerated my pecan pies and when you purchase them from the bakery, they are not refrigerated. With that being said, I think you should do what you feel is best for your family health.

Honey Roasted Brussels Sprouts

I skipped over this recipe for years. I thought honey and cranberries on something that tasted like cabbage had to taste awful.

I kept seeing people who hated brussels sprouts say how good it was so it the spirit of trying new things, I pulled out all of the ingredients and made it. I couldn't believe how good it was. Seriously delicious!

1 lb. Brussels Spouts, trimmed, cut in half2 Tbsp. olive oilsalt and pepper
2 Tbsp. honey

1 cup dried cranberries

1/2 cup sliced almonds

Put the Brussels sprouts in a bowl. Pour the oil over and sprinkle with salt and pepper. Toss to coat and season.
Put a single layer on a cookie sheet, cut side down. Roast for about 35 minutes at 350 degrees — until tender and edges are starting to brown.

Take cookie sheet out of the oven and drizzle Brussels sprouts with honey and sprinkle with cranberries and almonds. Put back in the oven and bake for another 5 minutes — or until warmed through.

Honey Roasted Brussels Sprouts

I skipped over this recipe for years. I thought honey and cranberries on something that tasted like cabbage had to taste awful.

1 lb. Brussels Spouts, trimmed, cut in half2 Tbsp. olive oilsalt and pepper
2 Tbsp. honey

1 cup dried cranberries

1/2 cup sliced almonds

Put the Brussels sprouts in a bowl. Pour the oil over and sprinkle with salt and pepper. Toss to coat and season.
Put a single layer on a cookie sheet, cut side down. Roast for about 35 minutes at 350 degrees — until tender and edges are starting to brown.

Take cookie sheet out of the oven and drizzle Brussels sprouts with honey and sprinkle with cranberries and almonds. Put back in the oven and bake for another 5 minutes — or until warmed through.

Prepare as above, except before adding the filling to the pastry-lined pie plate, pat 1/2 cup semisweet chocolate pieces onto bottom of pastry shell. Pour filling over the top of the chocolate pieces.

THE BEST SOUTHERN PECAN PIE EVER !

Pastry for Single-Crust Pie

Ingredients

1 1/4 cups all purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 tablespoons cold water

Directions

Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.