Pecan Pie – a recipe from Oma’s kitchen.

While I am in America I intend to try out a few Southern recipes. This week it’s going to be Pecan Pie, which is a favourite around here in Tennessee.  A couple of the ingredients are unfamiliar to me, namely Pecan nuts and Corn Syrup.  Here are the ingredients:

INGREDIENTS

  • 1 pastry case apx. 9 inch.
  • 1 tablespoon of butter or soft margarine for my English friends.
  • 1 cup of dark brown sugar, 4 ozs for my English friends.
  • 1 cup of Corn Syrup, 4 ozs for my English friends.
  • 3 medium sized eggs, beaten. Interesting Fact: In America white eggs are deemed to be superior whereas in England it’s the brown ones. I’ve tasted both and I can’t tell the difference. However, I prefer the look of the brown ones.  How about you?
  • 1 teaspoon Vanilla essence. Use the real stuff not the flavouring.
  • 1 cup of Pecan nuts, 4 ozs for my English friends. Crush some of the nuts, leaving a few for decoration on the top of the pie.

METHOD

Precook the pastry shell for 5 minutes at 425 degs electric or Gas 7. Then turn down the oven to 350 degs (Gas 5).

Cream the butter and sugar, add the Corn Syrup, eggs and vanilla.  Mix well, then add the pecans.

Pour into the prepared crust and bake in the centre of the oven until the filling is firm, which in the oven over here took 45 minutes.

Cool before cutting.

I prefer to eat the pie warm, but I’m told it is equally delicious.

My husband Larry, who is an expert at eating pies, said it turned out just right!

I encourage you to have a go because it really isn’t difficult and it’s something a little bit different.

This is a recipe from Oma’s kitchen. The original comes from Diana Rattray.

15 thoughts on “Pecan Pie – a recipe from Oma’s kitchen.

    • Now that’s a good question. It’s like a glucose syrup only not so thick maybe. It’s possible Tesco or some other international store would have it, otherwise you could try Googling a supplier. I don’t think I’ve seen it over there on the shelf. However, it probably wouldn’t be a disaster to use Golden Syrup instead. Maybe cut down on the brown sugar a little? I’ll try it when I get back over there. Meanwhile, please do try it and let me know how it goes? I call it Gloop, which seems a good name for it!!!

  1. Back in the Pacific Northwest in the 1960s, we never saw brown eggs at all. Then, when I moved to the Northeast in the late 1970s, it was all about the brown eggs. There was even a TV jingle: “Brown eggs are local eggs / And local eggs are fresh!” It’s funny: I’m so used to brown eggs now that white eggs like strange. (Although, if you want to color Easter eggs, you’re forced into a decision . . . )

  2. I assume it is my laptop, since I haven’t read anyone else having problems?
    To answer your earlier question, I didn’t change the template of my blog, it came like that, old template, but I’m sure they’ll make me change any day now 😦
    ~Jo

    • You’re right, no-one else has mentioned it. Computers are funny things aren’t they. My computer in England has started running slow so when I get back I need to sort that out. Meanwhile I can add pictures in the main part of Blogger but not on the Sidebar! I like the template on your Blog. I like the original ones too like the ones I used to be able to use until Blogger changed to the new platform, which I dislike. Now I can’t use the templates from Scrappyblogs.com, which were my favourites.

  3. We love pecan pie — I’ve made it with sorghum molasses instead of corn syrup and that’s really good. But I don’t know if sorghum is available in the UK or, indeed, outside the South.

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