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Southern Stories
A Pie for a Pie
Sep 30/16

A Pie for a Pie Posted by: Hedi Hemenway | 0 Comments

History of Pecan Pie

While there’s no definite way to know the exact history of Pecan Pie, one good theory is that Native Americans introduced French settlers in the New Orleans area to pecans, who in turn used their culinary skills to add the delicious nut to eggs, sugar, vanilla extract, and syrup into a scrumptious pie.

However it started, it is still one of our all-time favorites. Here’s a recipe:

Utterly Deadly Southern Pecan Pie


1/2 (14.1-oz.) package refrigerated piecrusts

1 tablespoon powdered sugar

4 large eggs

1 1/2 cups firmly packed light brown sugar

1/2 cup butter, melted and cooled to room temperature

1/2 cup granulated sugar

1/2 cup chopped pecans

2 tablespoons all-purpose flour

2 tablespoons milk

1 1/2 teaspoons bourbon*

1 1/2 cups pecan halves



  1. Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.
  2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.
  3. Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours. *Vanilla extract may be substituted.

Source: www.myrecipes.com/recipe/utterly-deadly-southern-pecan-pie



By Paula Martin
Paula Martin was born and raised in Arkansas and received her MFA in Creative Writing at the University of New Orleans. She is a writer, teacher, mom, barefoot trail runner, martial artist, and free-thinker always packed and ready for the next adventure. 



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