Eddie Wilson of Threadgill’s provides his mother’s recipe for pecan pie, which also appears in The Threadgill’s Cookbook. “If at least one person in 10 doesn’t think the pie is scorched, it’s not done enough to set the crispy sweetness of the pecans and brown sugar,” says Eddie.
1 1/2c. brown sugar
2 1/2 T. flour
1/4c. butter, melted
5 large eggs
1 1/3c. light corn syrup
1 1/2 tsp. vanilla
2 1/2c. pecan pieces (not halves)
1 unbaked 10-inch pie shell
vanilla ice cream (optional)
chopped pecans (optional)
Combine sugar, flour, butter, and eggs in a bowl, and whisk together. Add corn syrup, molasses, and vanilla, and whisk until smooth.
Arrange pecan pieces in unbaked pie shell, and pour liquid mixture over pecans. (The nuts will rise to the top during baking.)
Bake for 50-60 minutes in a 350° oven, or until filling is completely set in the center.
Cool on a rack for about an hour before serving. Serve with vanilla ice cream, and garnish with chopped pecans and mint, if desired.
From the August 1996 issue.