This sweet treat is commonly associated with the Southern United States, where the majority of the world’s pecans are grown. Pecan pie, while considered a classic, appears to be a relatively recent invention – culinary historians say the earliest known recipes date from the late 1800s, not from colonial times as was once thought. One of the reasons I like pecan pie (aside from the fact that it tastes fabulous) is that it can easily be made lactose-free, simply by substituting the butter for margarine and finding the appropriate pastry recipe. You’d have to omit the whipped cream garnish as well, but that’s a small price to pay for getting to enjoy this wonderful, nutty pie. As a tribute to the South, I like adding bourbon to the custard filling for a little flavour punch; you could use dark rum or vanilla extract instead.
- 1 unbaked deep dish pie shell *
- 2 tablespoons flour
- 1 1/4 cups brown sugar
- 2/3 cup corn syrup (also called Karo or Golden syrup)
- 6 tablespoons soft butter
- 4 eggs, beaten
- 2 teaspoons bourbon (or dark rum or vanilla)
- 1 1/2 cups pecan halves
whipped cream (for garnish)
* for a regular (non deep-dish) pie, reduce the above ingredients by about 25 % (e.g. 1 1/2 tbsp. flour, 1 c. brown sugar, 1/2 c. corn syrup, 1/4 cup soft butter, 3 eggs, 1 1/2 tsp. bourbon)
- Preheat oven to 375F.
- In a medium bowl, combine flour and brown sugar.
- Add corn syrup and stir to combine.
- Add soft butter and stir to blend well.
- Add beaten eggs; stir until smooth.
- Add rum or vanilla and stir.
- Pour filling into unbaked pie shell.
- Add pecans, distributing evenly. Press down slightly to push nuts into filling.
- Bake 10 minutes at 375F then reduce heat to 350F and bake 40 minutes longer.
- Let cool. Serve at room temperature with whipped cream.