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Southern Pecan Pie with Homegrown Pecans

by Permanent Posies on July 11, 2011

I live on a pecan orchard.  Well, my lot used to be on a pecan orchard, so I have several pecan trees still on my property.  Right across the back fence is the largest working pecan orchard in Texas.  It is a thing of beauty hosting the uninhibited growth and reproduction of white tailed deer.  I think that a deer may upon occasion fall prey to an accident or a possible coyote, but basically, there are no predators.  They do not seem to be afraid of cars and traverse the road freely, often stopping traffic.

DSC06527   P1020097 Orchard

But back to the pecans, did you know that pecan trees  produce pecans every other year?  So, in an orchard, the trees are planted to produce in alternate years and that includes the ones in our yard.  2010 didn’t produce hardly any pecans for us.  Fortunately, in 2009, I put a lot of pecans in the freezer and we are still eating on them.  The are still quite good.

Since we celebrated our anniversary (34th) this weekend, I decided to make my hubby a pecan pie.  It is one of his favorite desserts.  In 1982, I received a cookbook from the Irving Community Hospital Foundation where my aunt worked, which was sold as a fundraiser.  The recipe of the Southern Pecan Pie that was in that book became a family favorite and I have not tasted a pecan pie that I liked better so, it is the only recipe I use.

However, recently my new sister-in-law brought a pecan pie to a family gathering and it might compete.  I haven’t seen that recipe yet but I will say that it might be as good, if not better.  I will find out and share it later.  For today, here is my favorite pecan pie.


3 Egg
2/3 cup Sugar
1 cup White Karo Syrup (I use Blackburn’s from Jefferson Texas) 
1/3 cup Melted Butter (not margarine)
2 cups Pecan Halves
Dash of Salt
1 tsp Grandma’s Molasses (optional)

Beat eggs and sugar.  Add other ingredients and mix well (except pecans).  Place the pecans in unbaked pie shell and pour the rest on top.  Bake at 350 degrees for 50-60 minutes or until done.  My oven took 50 minutes but I had to cover it for the last 10 minutes to keep it from getting too brown.  I leave my pecans in halves because my husband prefers it that way.  It sort of makes it taste like it is covered in sugared pecans.

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Welcome to Tuesday’s Tasty Tidbits.  I almost forgot to invite you to join the blog party.  I also forgot to mention that I guest blog each Tuesday with Grocery Shop For Free

Please join in on the fun by linking up your recipe in the inlinks form at the bottom of this post.  Make sure you link back to us on your recipe post so that everyone can find us.  Can’t wait to see your great recipes.   

I might link up with some of the following blog parties.  If you have one that is not listed, please tell me in a comment and I will link up with you too.

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{ 12 comments… read them below or add one }

Debbi Does Dinner July 12, 2011 at 1:19 AM

My favorite! I can’t even imagine having fresh pecans like that!!  Don’t get that up here in Minnesota!!

Jill July 12, 2011 at 10:21 AM

 I shared my No Tomato Sauce with a video and an article I hope you enjoy! I love your pecans! So lucky to have pecan trees!

lisa July 12, 2011 at 12:20 PM

That looks SO good! I’ve never had real authentic southern pecan pie and I definitely need to!

christi @ burlap and basil July 12, 2011 at 9:49 PM

we love pecan pie in our house!

visiting from tempt my tummy!

the july giftaway is on! hope you’ll enter!!

Anonymous July 14, 2011 at 2:05 AM

Hey Kay…..close to DFW. What about you?

Suzanne Brown July 15, 2011 at 3:37 PM

Yum! I love a good pie. And that one looks fantastic

girlichef July 17, 2011 at 2:00 PM

Pecan is my absolute FAVORITE  kind of pie…you don’t know how badly I want to reach in and grab a slice!  I did not know that the trees only  produced every other year. Huh!  Thanks so much for sharing this :D

Miz Helen July 17, 2011 at 2:57 PM

Thank you so much for sharing with Full Plate Thursday and hope to see you next week. Hope you are having a great week end.
Miz Helen

Pearl July 19, 2011 at 12:23 PM

Oh! I am so in love with pecan pies, they are called turtle pies fromt he bakeshop we buy them from. Unfortunately, fresh pecans are extremely expensive around here..
Much ♥,
Sassy Chef Recipes and Reviews

Cheerful July 19, 2011 at 5:12 PM

looks really delicious…i wish i can have a slice now, yummy! visiting from FTF, have a great week. :)

Mhilton05 July 20, 2011 at 8:17 PM

Thanks for linking to Bacon Time.  I just liked you on fb and am following with GFC :)
Cant wait to see what you link up this week.  This looks so good.

christy July 23, 2011 at 4:41 PM

color me green with envy…those deer, those orchards…absolutely stunning!  add to it the most gorgeous pecan pie with huge nuts..and it just seem like paradise!  pecan pie is my most favorite…but i only make it once a year, at thanksgiving…because i think i could eat the entire thing in one sitting :) I love the simplicity of your recipe, really showcasing the star ingredient. thank you for sharing with tuesday night supper club.

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