May Carroll “Mema” and Carl Melvin “Papa” Bennett teach us how to make a traditional Southern Pecan Pie from Florida
Cultural Cooking: Southern Pecan Pie from Florida, USA
Southern Pecan Pie
PTPI members Carl Bennett and Family
Preparation and Cook Time:
About 1 hour.
This is my Aunt Mary Belle’s (Mrs. Abbott L. Browne (Mary Belle) c1915 – c2010.) southern pecan pie.
“pecan |pəˈkän, ˈpēˌkan| noun
a smooth brown nut with an edible kernel similar to a walnut.
[This nut is obtained from a hickory tree (Carya illinoensis, family Juglandaceae), native to the southern United States.]”
Note: Remember to pay attention to the unit of measurement used. Check conversions online or click here for a quick guide to U.S. and metric conversions.
1 cup dark “Karo” syrup: A corn syrup which is made from the starch of maize (called corn in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade.
1 teaspoon vanilla
1-1/2 cups pecan pieces
1 teaspoon bourbon ( This cuts the sweetness a bit )
2 cups sugar
Pinch of salt
4 eggs, beaten
2 frozen, unbaked pie shells
1 tablespoon butter, melted
1. Put pie crust shells in a preheated 400 degree oven for 40 seconds.
2. Combine all other ingredients and fill pie shells.
3. Bake at 400 degrees F for 10 minutes.
4. Reduce heat to 350 degrees F and bake for 45 minutes.
5. These pies freeze well.
|A Southern Thanksgiving dinner. Pecan pie is traditionally served for dessert.