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Utterly Deadly Southern Pecan Pie

Utterly Deadly Southern Pecan Pie

Marjorie Kinnan Rawlings
“I have nibbled at the Utterly Deadly Southern Pecan Pie, and have served it to those in whose welfare I took no interest, but being inclined to plumpness, and having as well a desire to see out my days on earth, I have never eaten a full portion.” —Marjorie Kinnan Rawlings, Cross Creek Cookery
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Ingredients
  

  • 1 cup sugar
  • 1¼ cups southern cane syrup
  • 4 eggs
  • 4 tablespoons butter
  • 1 teaspoon vanilla
  • 1½ cups broken pecan meats
  • 1 pie shell raw

Instructions
 

  • Boil sugar and syrup together 2 or 3 minutes. Beat eggs until not too stiff, slowly pour in the hot syrup, add the butter, vanilla, and the pecan meats, broken rather coarsely.
  • Turn into a raw pie shell and bake in a moderate oven about 45 minutes, or until set.

Notes

Editor's notes: I set the oven at 350°F and the pie took 55-60 minutes to set. I tented it with foil the last 15 minutes to keep the pie shell from turning too brown. If you can’t find cane syrup, Karo Light Corn Syrup will work. Delicious—tastes like pralines!