• Blog
  • About
  • Recipes
  • Tips & Tools
  • International LOVE
  • Love Notes
  • Shop
  • Powered by MSI Media Group

Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Truly Southern Pecan Pie

November 22, 2011 by Mary Frances 13 Comments

Pecan pie is my all-time favorite dessert! My father was a correspondent banker for a large bank in St. Louis, and his territory was the Southeast area. He traveled all over doing business with smaller banks in the region. And as he became close friends with many of these folks, we used to visit them on family vacations.

I learned to water ski on Lake Norfork in Mountain Home, Arkansas at Powers and Louise Fowler’s weekend lake house. They had a really fast powerboat (Powers liked speed) as well as a pontoon party barge, (Louise loved a party). One time, when I was about 12 years old, for some reason, I was with my parents alone. None of my other 5 brothers were with us and we visited the Fowlers.

So my mom says, “Louise, you make the best pecan pie and it’s Mary’s favorite. I wondered if we could have your recipe.”

Mrs. Fowler said in her lovely Southern drawl, “Well honey, why don’t we just go and make Mary one right now, and of course you can have the recipe!”

Cocktail in hand, she got up, went straight into the kitchen and made me a pecan pie right then and there.

And I have been making them for years. These days I use less sugar and Karo syrup as I like things less sweet. If you like it really sweet, go with the full cup measurements.

MRS. FOWLER’S PECAN PIE
3 eggs beaten (take out early to be at room temperature)
1 scant cup of packed light brown sugar
1 scant cup of Karo light syrup (I know it’s not good for you – just close your eyes, just this once OR you can                                                          substitute 7/8’s of a cup of raw agave syrup)
1/2 cup unsalted butter, melted
1/4 tsp. salt
1 tsp. vanilla
1 cup pecan halves

Preheat oven to 350 degrees.

Beat eggs with a whisk, add in all remaining ingredients and mix well. Pour into a 9” pie crust, which has not been pricked, but has been baked for 5 – 10 minutes, weighted with beans or rice in parchment paper.

Bake for 40 – 50 minutes. Test with a knife or toothpick in the middle – should come out clean and the center slightly set. Cool completely before cutting and serving. Bake this in the morning before your feast.

Serve with whipped cream sweetened with a touch of powdered sugar and some vanilla. I use 1/2 pint of heavy cream, 1 tbs. powdered sugar and 1 tsp. vanilla and beat until soft peaks form.

For me, this is the perfect ending to a Thanksgiving meal!

Pecan pie.

Related

You might also like:

  • Strawberry Shortcake on an antique white Shelly china plate with gold trim.Strawberry Shortcake
  • Pecan pie, whipped cream and an amazing chocolate chip cookie topped with a little salt.Gnocchi for a Birthday Party!
  • One piece of Made-in-the-Pan chocolate cake with vanilla ice cream and fresh raspberries.Made-in-the-Pan Chocolate Cake
  • christmas cookies that are Hello Dolly squares with coconut, chocolate and pecansHoliday cookies
  • Texas smoked salmon tartare on blue corn chips as an appetizer from Food and Wine magazine.How’d it work out?

Filed Under: Desserts Tagged With: pecan pie, pecans, Southern, Thanksgiving dessert, vanilla, whipped cream

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Security check- *

CommentLuv badgeShow more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Agata says

    November 26, 2011 at 8:27 PM

    mmm yummy!!!!!

    Reply
    • Mary Frances says

      November 27, 2011 at 1:23 AM

      It truly is!!

      Reply
  2. sarahmryberg says

    December 15, 2011 at 6:29 PM

    This looks delicious! So beautifully presented, too!

    Reply
    • Mary Frances says

      December 15, 2011 at 6:43 PM

      Thank you!! It is truly delicious too!

      Reply
  3. David Jr. says

    November 18, 2012 at 6:39 PM

    Thanks for the recipe. In memory of Dzia Dzia, Busia and the Fowlers this will be on our dessert table this year.

    Reply
    • Mary Frances says

      November 19, 2012 at 11:27 AM

      whoo hoo!!! Let me know how it turns out!!

      Reply
  4. lkaholistichealth says

    December 27, 2012 at 4:31 PM

    Hi Mary, thought you might want to know that Karo corn syrups do NOT contain high fructose corn syrup. So much the better! But they’re still not organic, meaning that there is a very high probability that they’re derived from genetically modified corn sources. Much healthier to choose an organic corn syrup – they do exist. Or to use brown sugar (preferably organic) instead of corn syrup, which renders a less cloyingly sweet pecan pie. For your recipe, 1 3/4 cups packed medium brown sugar could substitute for your your sugar/corn syrup combo. Here’s to fabulous, and sort of healthy(?) pecan pies.

    Reply
    • Mary Frances says

      December 28, 2012 at 5:31 PM

      Lynn- Thanks so much for the info! Happy New Year! I’m also going to try substituting Agave syrup for the corn syrup some time soon.

      Reply
      • lkaholistichealth says

        December 28, 2012 at 6:08 PM

        Oh, great. Let me know how you do with the agave. Happy New Year to you and yours.

        Reply
  5. Valerie says

    January 22, 2013 at 8:56 PM

    This looks fabulous! I can’t wait to try it!! Pecan pie is my absolute favorite dessert. <3

    Reply
    • Mary Frances says

      January 23, 2013 at 8:56 AM

      You will LOVE it!

      Reply
  6. kate says

    April 4, 2015 at 2:14 PM

    Hi Mary!

    The recipe appears on my computer screen as 2 lines:

    1 scant cup of Karo light syrup (I know it’s not good for you – just close your eyes, just this once OR you can substitute
    7/8’s of a cup of raw agave syrup

    I’d recommend to close the parentheses so it remains as one line and not two – because I accidentally added 7/8 cup agave syrup as I didnt realize it was a substitute suggestion!!! I’m sure it’s going to be delish anyways 🙂

    xx

    xx

    Reply
    • Mary Frances says

      April 4, 2015 at 4:54 PM

      Whoops!! You’re absolutely right!! So sorry. It’s gonna be a sweet pie for you!

      Reply

Join 32k+ followers!


Never miss out on a recipe!

Subscribe to receive new posts via email:

Mary Frances

Mary Frances

Spread love through cooking.

Summer Favorites

Easy Cheesy Sautéed Squash The Best Potato Salad Super Quick Chicken and Summer Vegetables Stir-fry Chimichurri-ed Wilted Endives with Walnuts Chilled Curried Zucchini Soup with Apple Garnish Best Strawberry and Rhubarb Crisp to make now!

Categories

  • Appetizers
  • Breakfast
  • Brunch
  • Cocktails
  • Contest
  • Cookies
  • Cookware and tools
  • Desserts
  • Dinner
  • Events
  • First Course
  • Fish
  • Food Responsibility
  • Guest Post
  • Lunch
  • Meat
  • Pasta
  • Poultry
  • Products for sale
  • Salads
  • Sauces
  • Sides
  • Soups
  • Tea time
  • Travel
  • Vegetables

Pages

Blog
About
Recipes
Tips and Tools
International Love
Love Notes
Shop
Mary's secret ingredients

Blogs We Love

  • 1840 Farm
  • A Pug in the Kitchen
  • Cottage Grove House
  • Food, Photography & France
  • Food52
  • From the Bartolini Kitchens
  • Go Bake Yourself
  • Hotly Spiced
  • Jovina Cooks Italian
  • Lavender and Lime
  • Orgasmic Chef
  • Smitten Kitchen
  • Sophie's Foodie Files
  • Steven’s Wine and Food Pairings
  • That Skinny Chick Can Bake
  • The Pioneer Woman
  • The Squishy Monster
  • Tips on Food and Drinks
  • Yummy Chunklet
  • LOVE - the secret ingredient


  • GET IN TOUCH
  • E mary@lovethesecretingredient.com

· All Rights Reserved ·© 2016 Love- the secret ingredient. All rights reserved. Disclaimer | Privacy Policy Disclosure Policy Terms & Conditions