Recipe: Southern Pecan Pie From Guy Fieri And His Mom

Guy And Mom
Unless he’s on the road taping Diners, Drive-Ins and Dives, Guy has no problem making it to his mom’s on Mother’s Day: She lives right next door.

The two have celebrated with countless pecan pies over the years, using a recipe handed down from Guy’s grandfather, a Georgia native. This pie is special, Penny says, because it’s not too sweet and has an extra layer of pecans on the bottom.

Southern Pecan Pie
Recipe Type: Dessert
Author: Guy Fieri
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 8
Ingredients
  • 1 sheet refrigerated piecrust (half a 15-ounce package)
  • 1 cup light corn syrup
  • 1 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 5 1/3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 cups toasted pecan halves
  • Freshly whipped cream, for serving (optional)
Instructions
  1. Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
  2. Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
  3. Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
  4. /2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
  5. Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.

Notes

Photograph by Kana Okada

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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