Pecan Pie
Every Georgia girl has a trusted pecan pie recipe if she knows what’s good for her! This one came from a great family friend in Monticello named Betty Maxwell.
Recipe information
Yield
serves 8
Ingredients
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1/2 cup (1 stick) butter, melted
1 1/2 teaspoons vanilla extract
2 tablespoons milk
1 tablespoon all-purpose flour
1 cup chopped pecans
1 9-inch deep-dish pie shell, unbaked, or homemade pastry (page 182)
1 cup pecan halves
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
To make the filling, beat the sugars with the eggs in an electric mixer until creamy, about 5 minutes. Add the melted butter, vanilla, milk, flour, and chopped pecans. Pour the mixture into the shell. Arrange the pecan halves on top of the pie in a circular pattern.
Step 3
Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm, with only a slight jiggle in the center. It will set more as it cools. Serve warm, topped with vanilla ice cream, or at room temperature with a dollop of whipped cream.
Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.
Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
