November 28, 2014
Southern Style Pecan Pie
Just wanted to pass along this delicious recipe I posted on Instagram that everyone has been asking for.
I love to cook, but I’m not really a huge fan of baking, since most recipes are all about “Science” and require precision….being a Designer, its hard for me to follow rules, much less recipes, I like to create my own.
But this birthday season, my husband made me promise NOT to change anything, but to follow to a “tee” my sweet mom’s pecan pie recipe. (His Fav!)
Well, I compromised. Imagine that. LOL! I followed the basic recipe, but I did do some substituting. (Shhhhh…, he still doesn’t know)
See I’m one of those, yes, those organic fanatics, by choice and for medical reasons. So when I substitue it’s to make it healthier, if pecan pie can be “healthier.”
Original Recipe Ingredients:
3/4 c. White Sugar
3/4 c. White Cairo Syrup
2 tbsp. Butter
1 tsp. Vanilla
1 cup hand chopped nuts
1 reg. Sized pie shell (not deep dished)
Modified Recipe Ingredients:
3/4 c. Sugar in the Raw (Organic Sugar Cane)
3/4 c. Organic Wholesome Corn Syrup (Amazon.com)
3 eggs (I always by organic)
1 tsp. Pure Organic Vanilla
1 cup hand chopped nuts (click on to purchase organic nuts)
1 reg. Sized Organic Wholewheat pie shell (not deep dish)
Directions:
Preheat oven to 350 Degrees.
Melt butter then put in sugar, syrup, eggs that have been beaten with a fork.
Next add the rest of your ingredients.
Stir with fork to make sure all is mixed well and pour into pie shell that has been heated for 2 minutes.
Pour ingredients in pie shell and bake until golden brown and liquid is set.
Enjoy!
xoxo,
Emily
COPYRIGHT 2024 EMILY BURTON DESIGNS
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