From Grove to Table with Chef Jenn
We are in the Mississippi Delta gathering pecans and baking pies with Chef Jenn and pecan grower Murry McClintock.
Thank you to Chef Jenn for hosting our inaugural Southerly Seasons adventure. Chef Jennifer McCullough is a devotee of Southern food whose line of gourmet products can be found at a grocery store near you. Her signature dishes combine quality seafood with fresh vegetables and a delicate selection of herbs to create flavorful, delicious appetizers and meals for any occasion.
Compliments of Chef Jenn, here is her family’s favorite pecan pie recipe:
Aunt Dorothy’s Pecan Pie
Yield: 1 pie or 8 servings
Preheat oven to 350 degrees F. In a large bowl, combine sugar, flour, brown sugar, and salt. Next, in a medium bowl, mix eggs, syrup, vanilla, and butter. Gradually add the egg mixture to dry ingredients and beat until frothy. Fold pecans into the mixture. Pour into uncooked pie shell. Place on middle rack of preheated oven and bake for 1 hour or until the filling is set.
- 1/3 cup white sugar
- 2 tablespoons flour
- 2/3 cup light brown sugar
- 1/4 teaspoon salt
- 3 eggs
- 1 cup white syrup
- 1 teaspoon vanilla
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups pecans halves
- 1 9-inch pie crust
- The pie is ready when a knife inserted into the center of the pie comes out clean.
- This recipe makes enough filling for a shallow, 9-inch pie plate. If you prefer a deep-dish, 9-inch pie, add 1/2 of each ingredient to the recipe.
- Store-bought pie shells are a good, time-saving option. If you prefer a homemade pie crust, remember to keep ingredients chilled and avoid overworking the dough.
- After gently molding the crust into your pie plate, prick the bottom and sides of the crust with a fork to prevent air bubbles.
- Add signature style to your pie by creating a decorative edge on the rim of your crust with a knife or fork, and reserve 1/2 cup of pecans to place in a design on top of the pie just before placing in the oven.
- Serve warm, à la mode!