Sweet ‘n’ Salty Pecan Pie

Pecan pie is one of those desserts that’s the perfect cross between candy and nuts . . .the perfect blend of sweet and salty. It’s sure to please, but don’t serve too much, because it’s so rich a little slice goes a long way! It needs to be eaten with care, savoring each bite slowly. I usually think of pecan pie as a Southern favorite any time of the year, or as a Northern pie to be made in winter, when the body needs more fuel to keep burning warmly, or during the holidays! My son has a friend who grew up in the South, and her grandma had a deal with her grandchildren: She’d bake all the pecans pie they wanted, as long as they picked and shelled the nuts for her from her pecan tree! Wow! I would have loved that deal as a kid, wouldn’t you?!

However, despite how fabulous pecan pies taste, this past winter I failed to make even one, so Alan requested pecan pie for Father’s Day. In case you’ve not fallen in love with this perennial Southern favorite yet, here’s my recipe to get you started!

Sweet and Salty Pecan Pie
(Serves about 10)
Fluted 11″ pie crust

Make 1 crust for an 11″ pie (but don’t bake it yet):

In a mixing bowl, combine:
1.75 cups flour
2/3 cup Crisco (or other vegetable shortening)
1/2 teaspoon salt
1/4 cup cold water.
3. Mix in your blender just until a ball form. Roll out after sprinkling a little flour on top so it won’t stick to the rolling pin. I always roll the crust out on top of some saran wrap so I can get it off the counter and into the pie plate in one piece, but you have to flip the crust over so the saran ends up on top and can be pulled off. Also, if the saran slides around, put a few drops of water on the counter underneath the wrap to make it stay in place.
4. Arrange the crust in the pan, flute the edges, and prick some holes in the bottom with a fork
Spread 1/2 cups of salted, crushed pecans on top of the crust at the bottom of the pie plate
Preheat the oven to 350°F.


In a large mixing bowl, add:
3 eggs, and beat them slightly
3/4 cup light corn syrup (I know corn syrup is out of vogue right now, and you can replace it with 3/4 cup brown sugar plus 2 tablespoons water, but it doesn’t turn out with quite the perfectly chewy smooth texture)
1/2 cup flour
1/3 cup melted butter
1/2 teaspoon vanilla
1/4 teaspoon salt
Blend together, then add and gently stir together:
2 cups chopped, salted pecans

Place the filling into the unbaked pie shell, then top with:
1.5 cups halved (or could be chopped, but halved are pretty), salted pecans

Bake at 350° for 50-60 minutes or until the crust is golden brown and the filling is firm.

Let it cool for an hour before serving, preferably topped with a little whipping cream or a scoop of ice cream, although it’s mighty good plain too!

Take of the best fruits in the land in your vessels, and carry down the man a present, a little balm, and a little honey, spices, and myrrh, nuts, and almonds” (Genesis 43:11; I know our husbands aren’t exactly kings, but they are the kings of our home castles, and worthy of some special gifts from time to time too! 🙂 ).

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