Scrumptious, Sophisticated, Simple Recipes That Enlighten Your Taste Buds!

Pick a Perfect Easter Pie: Crunchy Buttery Charleston Pecan

pecan

Pecan has always been a tremendous favorite of mine. I don’t need a holiday to make it, but Thanksgiving is when I find myself preparing it most. My go to recipe is one that I found many moons ago while dining at a, then popular, restaurant in Charleston, South Carolina called “Poogan’s Porch.” That night I dined on a porch among the sultry southern skies, beginning with delectable “She Crab Soup” and ending with this fine pastry. The next day I was lucky enough to find Poogan’s in house cookbook at a quaint, little, local bookstore. Within the pages I found their classic pecan recipe and still use it and the cherished, tattered book today.

Bourbon, chocolate and even coconut pecan pie, in my opinion, do not speak like this one. I imagine, when it comes to pecan, I am a purist. This is sheer pecan pie perfection–sweet, buttery, crunchy and satisfying 🙂 Here’s Charleston’s famed recipe demanded by New Mexico, but compliments of a talented, southern chef from “the Porch.”

packages

Ingredients:

4 eggs

1/2 cup packed dark-brown sugar

1/2 cup granulated sugar

1 cup light corn syrup

1 stick of melted butter, cooled but not cold

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

1 1/2 cups pecan halves

1 Single-crust Pie Pastry (check any of my pies in the search box & half the recipe)

Whipped cream for tops (optional)

addapinch
photo source: addapinch

Directions

Heat oven to 350 degrees .

Beat eggs slightly in bowl. Add both sugars, corn syrup, salt melted butter and vanilla. Stir in pecans. Roll out pastry to a 12-inch circle. Fit into a 9-inch deep-dish pie plate. Crimp pastry edge; set pie plate on heavy-duty baking sheet. Pour filling into pie shell.

Bake at 350 degrees for 55-60 minutes, until knife inserted midway between center and rim tests clean. Cool on rack to room temperature. Serve with whipped cream, if desired.

finecooking
photo source: finecooking

Related Posts

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah Pane! & a Quick Ciabatta Recipe

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah Pane! & a Quick Ciabatta Recipe

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah pane…“A bread by any other name would smell as sweet.  I can sense Sir William Shakespeare rolling over in his grave as I write this…  Today, I want to briefly delve into a little history of another Italian staple; […]

Northern Italian Peasant Fare: Tuscan Rosemary Lemon Chicken

Northern Italian Peasant Fare: Tuscan Rosemary Lemon Chicken

This is a quintessential example of vintage Northern Italian Peasant fare. Since we have fountains of fresh rosemary flourishing in our Arizona garden and are always searching for ways to put this pungent, woody, citrusy herb to good use, I decided to showcase a Mama Carmela classic. This luscious, lemony, […]



Leave a Reply


%d bloggers like this: