Email to Cat      

Mama Jo's Pecan Pie

Source of Recipe

From "Southern Grit" by Kelsey Barnard Clark


Recipe Introduction

"I dearly loved my grandmother and appreciated all of her qualities, but doting and pampering were not exactly in her wheelhouse. For that, we had Mama Jo, my mom's best friend's mother. We sometimes ate at her house after church, and sometimes she'd skip church altogether just to prepare dumplings, deviled eggs, pear salad, and fried cornbread for her family (and ours). My dad considers himself a pecan pie connoisseur, and upon his first bite of her buttery pie, he deemed her the queen. I have to agree with him. This pie is packed with pecans and has a rich brown-butter flavor."

List of Ingredients

â—¦ 3 eggs
â—¦ 1 cup sugar
â—¦ 1 cup light corn syrup
â—¦ ½ cup unsalted butter, browned, then cooled
â—¦ 1 teaspoon vanilla extract
â—¦ ¼ teaspoon fresh lemon juice
â—¦ ¼ teaspoon salt
â—¦ 1 ½ cups raw pecan halves
â—¦ One 9-inch pie shell, blind-baked


Recipe

Preheat the oven to 400° F.

In a stand mixer with a whisk attachment, beat the eggs and sugar on medium-high speed until light and slightly foamy. Add the corn syrup, browned butter, vanilla, lemon juice, and salt and mix on medium speed until completely combined. Layer the pecans in the prepared pie shell and pour the syrup mixture over the pecans. Pat the pecans down with a spoon, making sure they are all coated.

Bake in the middle oven rack for 10 minutes, then lower the temperature to 325° F and bake for 35 to 45 minutes, or until set in the middle and golden on top. Cool for two to four hours before serving at room temperature.

Makes one 9-inch pie