Bev’s Golden Pecan Pie,
By Beverly Hicks Burch
One tradition we have for the holidays (Thanksgiving and Christmas) is Pecan Pie. Call in a Southern thing, but it’s a gotta have thing around here…
The first Christmas Tall & Handsome and I celebrated together I made my Pecan Pie. He was totally amazed because he had never had a home-made pecan pie…poor baby. I think he thought he’d married Julia Child…or maybe Paula Deen when he got a home-made pecan pie…
This recipe is really easy and not overly rich like some recipes and it’s a “golden” pecan pie…not dark. I’ve been making it for over 20+ years so I can’t recall the origins and I’ve “Bev-ized” it a time or two to make sure it’s just right.
Hope you enjoy Bev’s Golden Pecan Pie…
Bev’s Golden Pecan Pie
1 deep dish pie shell
3 eggs, beaten (I use extra large)
1 cup sugar
¾ cup white sugar
1 heaping tablespoon all purpose flour
2 tablespoon butter, softened
2 teaspoons pure vanilla extract
¼ teaspoon kosher salt
1 cup chopped pecans
In a large bowl mix together first the dry ingredients. Then add the rest of the ingredients except the pecans.
Mix well with an electric mixer making sure all ingredients are combined well. (The butter may be melted, but make sure it’s at least very soft before adding it to the mixture.)
Gently stir in chopped pecans. Pour into the pie shell.
Bake at 350° for about 55 minutes or until the center is set. (This time may vary depending on your oven. You may have to cook the pie a little less or a little more. Just be sure not to overcook!)
© 2009 Beverly Hicks Burch All Rights Reserved.