Pecan pie

The Deadliest Pecan Pie in the South

Pecan pie

For Thanksgiving, I was a baking fool. I made bread (using the no-knead recipe I blogged a while back) plus a nice pecan pie.

For pecan pie, I use a recipe from Comfort Food by Holly Garrison. Mom gave me this cookbook years ago; it’s my go-to cookbook for really rich desserts and classic American recipes. It includes a great recipe for scones, the right ratio for ingredients in lemonade, the most outrageously rich chocolate cheesecake, and more.

Including the recipe for “The Deadliest Pecan Pie in the South.” Which I will share with you now:

The Deadliest Pecan Pie in the South

1 9-inch unbaked pie shell (I use Julia Child’s tart crust recipe)
1 to 1.25 cups pecan halves (or more)
4 eggs
1 cup firmly packed, light-brown sugar
1 cup dark corn syrup
3 tablespoons butter, melted
2 tablespoons good brandy or cognac
lightly sweetened whipped cream or vanilla ice cream

Preheat oven to 300 degrees F.

Scatter pecan halves in the bottom of the pie shell.

Beat egs, sugar, and syrup together in a medium bowl. Add butter and mix thoroughly. Stir in brandy. Slowly pour over pecans. Let stand until pecans rise to the surface. (The pecans will become beautifully glazed as the pie bakes.)

Bake for about 1 hour and 30 minutes, or until the center is nearly firm.

Cool pie on a wire rack.

Serve while still slightly warm, topped with whipped cream or ice cream.

Or, invite me to dinner and ask me to bring dessert, and this is what I shall bring.

(Photo credit: Pecan pie, originally uploaded by cynthiacloskey.)