Aunt Clyde's Southern Pecan Pie - submitted by Leslie Love Stone

Our marketing group was having dinner at the Olde Pink House in Savannah when the conversation turned to desserts - probably for the tenth time that day - and Anat said she wished she had a good Southern pecan pie recipe. I said, "Wait 'til you taste Aunt Clyde's!" (There are two "thangs" every South Carolina gal has: a ceramic deviled egg plate and a good family recipe for pecan pie.) Aunt Clyde was my Grandmother Rebecca Lee Duval's "best friend forever" and she was quite a cook. So, don't scrimp on the ingredients - pecan pie is meant to be grand...

Filling

  • 3 large eggs
  • 1 cup sugar
  • 1/2 tsp. salt
  • 2 tbsp. butter, not margarine, melted
  • 1/2 cup dark Karo corn syrup
  • 1/2 cup heavy whipping cream
  • 1 tsp. real vanilla
  • 2 tbsp. brandy
  • 1 cup pecan halves

Pastry

  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/3 cup Crisco
  • Up to 5 tbsp. cool water

Heat oven to 375 degrees.

Prepare the pastry for a 9-inch pan by sifting the flour and salt into a medium bowl. With a pastry blender or two knives, cut the shortening into the flour and salt mixture until it has the grain of oatmeal. Blend the water lightly into the dough one tablespoon at a time. Add just enough water to hold the ingredients together. When you can gather the dough into a tidy ball, stop handling it. Butter the 9-inch pie pan, roll out the dough, and place in the pan. Trim the dough and shape for a decorative edge. Set aside.

In a small bowl using a hand mixer, beat eggs, sugar, salt, butter, syrup, and cream. Take your time - Southerners move at a slower pace! Start with the eggs and beat on high speed until pale yellow. Add the sugar and salt and beat until light and fluffy. Add the butter, syrup, and cream and beat until well blended.

By hand, stir in vanilla, brandy, and pecans, and pour into pastry-lined pie pan. Bake 40 to 50 minutes or until filling is set and pastry is golden brown. Cool. 10 to 12 servings.