Picture Perfect 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

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

 

 

18 Comments Add yours

    1. Thank you, Marisa! I’ve missed you! Somehow your blog wasn’t in my reader! Can’t have that! I fixed this, of course 🙂 Other than Italian Easter Pie, pecan is my favorite. I got this recipe years ago during a visit to Charleston, SC. Good to see you!!

      Liked by 1 person

      1. Hi Lana…am not sure why but when I switched to self hosting I seem to have lost a few followers.Anyhow still trying to iron out a few glitches! Am glad you fixed it..lol. Missed you too my dear! It is a great community we have here right! xoxo

        Liked by 1 person

      2. Frances 🌺 says:

        Great to hear from you!

        Liked by 2 people

      3. Thanks Frances !! And you too:)

        Liked by 2 people

  1. Omg this looks so perfect! I don’t know whether I can make such a beautiful pie but I definitely want to try out your recipe 🙂
    -Shamira

    Liked by 1 person

    1. Thank you so much, Shamira! I have faith in your talents! Of course you can make a pie like this!

      Liked by 1 person

      1. Aww..you are really sweet.. 🙂

        Liked by 1 person

      2. Thank you, Shamira! It’s true 🙂

        Liked by 1 person

  2. Frances 🌺 says:

    Lana….this is amazing!!!!

    Liked by 1 person

    1. Thank you, Frances!! It’s so buttery & crunchy. How I happened upon the recipe still charms me to this day 🙂

      Liked by 1 person

  3. Anna says:

    Looks absolutely amazing, Lana!

    Liked by 1 person

    1. Thank you, Anna! I’m so pleased I stumbled upon this recipe years ago…it’s wonderful!

      Liked by 1 person

      1. Anna says:

        Sounds wonderful, Lana! There are so many of your recipes I want to make! 🙂

        Liked by 1 person

      2. Thank you, Sweet Anna! There are so many of YOUR recipes that I look forward to trying too! Happy Thanksgiving!

        Liked by 1 person

      3. Anna says:

        Thank you so much, dear Lana! Happy Thanksgiving to you and your family as well! Hugs!

        Liked by 1 person

    1. Thank you, Freda! It truly is!

      Liked by 1 person

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