This Pecan Pie recipe comes from the Jorgensen Collection from Shreveport, LA. The recipe card indicates that the recipe comes from the Pots, Pans, and Pioneers III cookbook, a cookbook from the Louisiana Chapter 24 of the Telephone Pioneers of America.
This pecan pie embraces a touch of tradition with a unique twist. This version, unlike typical pecan pie recipes, incorporates a touch of flour within its rich, buttery filling. The addition of flour creates a delightful contrast of textures, adding a subtle, almost velvety layer to the usual gooey sweetness.
The pie begins with a flaky, golden-brown crust, embracing a generous quantity of pecans bathed in the signature pecan pie filling. The filling is a symphony of flavors, including sugar, vanilla, Karo syrup, and pecans, creating a perfect balance between sweetness and depth. Including flour adds a unique dimension, transforming the filling into an even richer, more satisfying experience.
Pecan Pie - Jorgensen
Ingredients
- 3 eggs
- 1 cup sugar
- 1 cup white Karo
- 1 1/2 cup chopped pecans
- 2 tbsp flour
- 1 tsp vanilla
Method
- Mix all ingredients, pour into a 9-inch pie shell or one 12-inch tart shell.
- Bake at 350 degrees fro 50 minutes.
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