This one is the most deadly Southern Pie ever. Just be sure to cook the sugar and corn syrup first. Set aside for 5 minutes to cool down a bit, then carry on.
- 1 cup sugar
- 1 1/2 cups corn syrup
- 4 eggs
- 1/4 cup butter
- 1 1/2 tsp. vanilla
- 1 1/2 cups coarsely chopped pecans
- 1 unbaked pie shell
boil sugar and corn syrup for 2-3 mins. then set aside
In a large bowl beat the eggs lightly and very slowly pour the syrup mix into the eggs, making sure to constantly whisk. Now strain so ensue it is smooth and clear.
Stir in the butter so it can melt when stirred and add vanilla, pecans and carefully pour into pie shell.
Bake in 350 oven for 45-60 mins. I cook mine for 45 mins, turn off oven, lightly cover pie with piece of tin foil so crust doesn’t burn and set timer for 10 minutes.
Rum And Eggnog Fudge
I made my list up today for my Christmas Tray Give-aways, and I thought you might like to add this one as well.
- 1/4 cup, plus 2 tbsp. unsalted butter
- 2 cups sugar
- 2/3 cups evaporated milk
- pinch of salt
- 7 oz. marshmallow creme
- 12 oz. white chocolate discs (they are so much smoother)
- 1 tbsp. rye whiskey
- 1 tbsp. plus 1 tsp. rum (spiced is a good one here)
- 1 tsp. vanilla
- 1/2 cup toasted pistachios, roughly chopped
- 1/2 cup dried cherries
- freshly grated nutmeg and ground cinnamon for garnish
Grease a 9 inch baking dish with butter and line with two criss-cross pieces of parchment paper, making sure you have at least a 2 inch overhang on all sides. Set aside.
In a large saucepan, combine the butter, sugar, evaported milk and salt over medium heat, stirring constantly until it reaches the boil. Attach a candy thermometer and cook until it reaches 236F or 113C.
Remove from heat and quickly add the marshmallow creme and white chocolate, stirring vigorously until well combined and melted. Add the rum, whiskey, vanilla, pistachios and cherries, stirring well.
Pour into the prepared pan and sprinkle the top with nutmeg and cinnamon before chilling, uncovered in the refrigerator overnight.
Cut in bite-size pieces and serve on your prettiest tray. These are really enjoyed with a VSOP Brandy or a nice glass of wine.