Recipe of the Week: Nanny’s Pecan Pie

It’s November and the country that we’re featuring this month is America, in honour of Thanksgiving. Lori Rubottom Karimi lives in Stockholm but grew up in Arkansas, where she experienced gorgeous Southern cooking. Here, she shares her wonderful Thanksgiving recipes that have been passed down in her family from mother to daughter. Absolutely mouthwatering – thank you Lori!

Below is the traditional thanksgiving menu that I always enjoyed at my grandparents; the starred ones are the ones I’ll be sharing with the readers of Your Living City.  Usually you would find my grandmother and my mother in the kitchen cooking. My grandfather was in charge of the ham and the turkey. I promise you that no one ever left hungry and you always looked forward to the left overs. Happy Thanksgiving, y’all!

Relish Tray: Black & Green Olives, Sweet Pickles, Baby Dills, Pickled Okra

Deviled Eggs

Brown Sugar & Coca Cola glazed Ham

Deep fried Turkey

* Southern Cornbread Dressing

Mashed Potatoes and Giblet Gravy

* Sweet Potato Casserole

* Green Bean Casserole

Corn Casserole

Fresh Cranberry Sauce

Old Fashioned Yeast Rolls

Sweet Iced Tea

* Nanny’s Pecan Pie

Fruit Salad

INGREDIENTS

3 large eggs

3/4 cup granulated sugar

1 cup of light corn syrup (Karo syrup)

2 tablespoons unsalted butter, softened

1 heaping tablespoon all purpose flour

1 teaspoon vanilla extract

1 cup of pecans, coarsely chopped

1 unbaked homemade or commercial pie crust

Toasted pecan halves, to decorate

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).  Prepare the pie crust by placing it into an ungreased, regular 9-inch glass pie plate and fluting the edges.
2. Whisk the eggs together, then whisk in the sugar. Stir in the Karo syrup and the softened butter; mix well. Add the flour and the vanilla; combine well and add the pecans. Nanny also toasted her pecans to add additional flavor and  also said don’t use a blender or a mixer. Use a whisk and a wooden spoon and hand mix only. It can become runny due to over-beating. Pour into unbaked pie shell and bake for about 55 to 60 minutes or until a knife inserted into the center comes out clean.
3. After 30 minutes, arrange the toasted pecans on top of the pie and shield outside edges of the pie with a pie shield or aluminum foil about halfway through cooking to prevent over-browning.

Want more fantastic recipes? Check out our Expat Cookbook!

Recipe: Lori Rubottom Karimi

You may also like Lori’s other recipes:

Green Bean Casserole

Southern Cornbread Dressing

Sweet Potato Casserole