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Cultural Cooking: Southern Pecan Pie from Florida, USA

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

Recipe Title: Southern Pecan Pie

Submitted by: PTPI members Carl Bennett and Family

Category: Dessert

Serves: 6-8

Preparation and Cook Time: About 1 hour.

Recipe Description: 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

Recipe Steps: 

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.

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