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Utterly Deadly Southern Pecan Pie

October 10, 2011

With a name like that, it has to be yummy. This is on my Thanksgiving list of things to do. I know, I know. Pecan pie is rich and sweet and has a bazillion calories, but how often do we eat it? Thanksgiving and Christmas! Pecan pies are among the easiest pies to make and you know how I like easy peezie! Enjoy.

Utterly Deadly Southern Pecan Pie

YIELD: Makes 8 to 10 servings
HANDS-ON:10 Minutes
TOTAL:4 Hours, 10 Minutes
COURSE: Desserts, Pies/Pastries


1/2 (14.1-oz.) package refrigerated piecrusts
1 tablespoon powdered sugar
4 large eggs
1 1/2 cups firmly packed light brown sugar
1/2 cup butter, melted and cooled to room temperature
1/2 cup granulated sugar
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons milk
1 1/2 teaspoons bourbon*
1 1/2 cups pecan halves


1. Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.

2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.

3. Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.

*Vanilla extract may be substituted.

Southern Living OCTOBER 2011

Source: Southern Living October 2011

Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett


One Comment leave one →
  1. October 10, 2011 6:57 am

    Can’t wait for Thanksgiving!

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