This recipe comes to us from a famous Florida Author, Marjorie Kinnan Rawlings. It’s original to her 1942 recipe book “Cross Creek Cookery”. This pecan pie is absolutely amazing, even for those who don’t really care for pecan pie. I discovered it on a trip down to Marjorie Kinnan Rawlings museum where you can tour her home…. I simply ordered the Pie at a nearby restaurant not knowing… I would fall in love.
The restaurant itself that sells this amazing pie is called “The Yearling” named after her first published book. 🙂 They drizzle the top of the pie with caramel and chocolate – which makes a great presentation, but it hardly impacts the flavor. It’s very rich, and the flavor of the pecans are really brought out. It’s sweet and nutty, with layers of flavor that slowly release as your eating it. “Utterly Deadly” Is the name she used for it, and rightly so!
Preheat oven to 375
1 ¼ cups Southern cane syrup (if you can’t find cane syrup Karo light corn syrup works just fine)
1 ½ cups broken pecan meats
1 cup pecans
1 cup sugar
4 tablespoons butter
1 teaspoon vanilla
First roast 1 cup of pecans for about half an hour for the top layering.
Boil sugar and syrup together for two or three minutes.
Beat eggs until not too stiff, slowly pour in the hot syrup (I let the syrup cool a few minutes first as to not curdle the eggs), add the butter, vanilla and pecan meats.
Turn into a raw pie shell and bake about 45 minutes, or until set.
*For the pie crust I use my own recipe.
Click here for Pie Crust