Southern Women and Pecan Pies
Flavors of the Sun
Flavors of the Sun
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  • 1000- pound monster that was erected in
  • 1962 as a tribute to Cabeza de Vaca, a Spanish explorer who survived on a diet of pecans when held prisoner near there
  • 7 or
  • 8 people My kind of dinner
  • 1 cup plus
  • 2 tablespoons unsalted butter
  • 3/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 3 cups flour
  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar
  • 6 tablespoons honey
  • 2 tablespoons sugar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 2 cups pecan halves
  • 1/2 teaspoon vanilla extract
  • 375 degrees F. To make the crust: In the bowl mix the butter and sugar until light and fluffy, about 2 minutes Add salt, and mix to combine. Add the flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps. Press dough into a 9 x 13-inch baking pan about 1/4-inch thick. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes Bake until golden brown, 18 to 20 minutes Transfer pan to a wire rack to cool completely. Reduce oven to 325 degrees F.To make filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute Remove pan from heat, stir in nuts and vanilla. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes Carefully transfer pan to a wire rack to cool completely. Run a knife around edges of pan and invert onto cooling rack, leaving the pastry on the rack, Invert rack with pastry onto a cutting board, leaving pastry on the board, filling side up. Use a sharp knife to cut into 1 x 3-inch bars. Store in a airtight container, up to 1 week Parting Shot:Photo by Jennifer Haas©Victoria Challancin. All Rights Reserved.Like life and love, recipes are meant to be shared, but please ask permission before using text or photos. Thanks!Victoria Challancin



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