We were a little surprised National Pecan Pie Day was in July vs some time in the Fall or Winter, but who cares! Pecan Pie is delicious at any time of the year. To get into the Pecan Pie Day spirit, we’re bringing back our favorite Florida Pecan Pie recipe created by Mary Jeffery. Mary, along with her husband George, owned a Florida Pecan farm in Paisley, Florida. Later passed on to the next generation, son Ivan and wife Nina carry on the tradition of serving Mary’s Florida Pecan Pie. They’ve been kind enough to share this delicious recipe with our Authentic Florida family and we think National Pecan Pie Day is the perfect time to bake this pie. Enjoy!!!
Ingredients – Pecan Pie Recipe
Mary’s Florida Pecan Pie ingredients
1 – 9-inch pie pan
1/2 (15-ounce) package refrigerated piecrust OR follow the recipe for Homemade Pie Crust below
4 large eggs
3/4 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine, melted
1/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup Florida pecans, coarsely chopped
Unfold 1 piecrust, and roll to press out fold lines. Fit into a 9-inch pie plate according to package directions; fold edges under, and crimp. Bake as directed. For making your own Homemade Pie Crust, follow the recipe and directions by scrolling down the page.
Making the Pie Ingredients
Whisk 4 eggs
In a bowl, whisk together 4 eggs.
With whisked eggs, add the next ingredients, heat until blended
In a saucepan, pour the egg mixture, add ¾ cup of sugar, 1 cup light corn syrup, ½ cup of melted butter (or margarine), ¼ cup light brown sugar, 1 teaspoon vanilla extract, ¼ teaspoon of salt in a saucepan over low heat until well blended about 10 minutes.
Pour mixture in a prepared crust
Pour into piecrust. Add the pecans, and allow to settle into the mixture (press a bit with a spoon so mixture covers the pecans). Bake at 350° on lower rack 30 minutes or until pie is set (should be firm to touch).
Add ice cream
(Optional) Serve with ice cream or whipped cream
Homemade Pie Crust Recipe
- 6 Tablespoons very cold unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 Tablespoon sugar
- 3 Tablespoons very cold vegetable shortening
- 3-4 Tablespoons (about 1/4 cup) ice water
- Dice the butter and return it to the refrigerator while you prepare the flour mixture.
- Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
- Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap with plastic wrap and refrigerate for 1 hour.
- Lay the dough on a well-floured board. Take a rolling pin and begin rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board.
- Place in a pie pan and tuck the dough into the pan without stretching the dough. Crimp the edge.
- Preheat oven at 4oo degrees.
- Take a sheet of aluminum foil, gently spread over the entire crust. Pour 2 cups of uncooked dry beans or rice into the foil. Bake at 400 degrees for 20 minutes. This pre-bakes the crust.
- Next, remove the beans and foil and place a second time at 350 degrees for 10 minutes.
- Let cool, then add the pie filling. Continue baking according to directions above.
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