Look at this delicious spiced pecan pie!
While your mouth is watering looking at the spiced pecan pie, why not check out some fun facts about pecans?
- In addition to being a good source of protein, pecans are also high in zinc.
- George Washington carried pecans in his pockets while Thomas Jefferson devoted time to the cultivation of pecan trees.
- The name “pecan” is a Native American word of Algonquin origin that was used to describe “all nuts requiring a stone to crack.”
- Pecans in space: it would take a line of over 10 billion pecans to reach the moon.
- There are over 1,000 varieties of pecans. Many are named for Native American Indian tribes, including Cheyenne, Mohawk, Sioux, Choctaw and Shawnee.
- Before a shelled pecan is ready to be sold, it must first be cleaned, sized, sterilized, cracked and finally, shelled.
Ready for your spiced pecan pie recipe?
Spiced Pecan Pie
- 3 eggs, lightly beaten
- 1 cup pecans, chopped
- 25 (approximately) whole pecans
- 1 cup sugar
- 1/2 cup corn syrup
- 3 tbs butter, softened and chopped
- 1 tsp vanilla
- 1/8 tsp ground cloves
- 1/8 tsp cinnamon
- 1 frozen 9 inch pie crust (or you can make your own, just DO NOT bake it first.)
- Preheat the oven to 450 degrees. (If you are making your own pie crust do it now, just DO NOT bake it.)
- Line the bottom of the pie crust with chopped pecans (reserve the whole pecans).
- Place the chopped butter on top of the pecans.
- In a medium bowl, stir together the eggs, sugar, corn syrup, vanilla, clove & cinnamon until just combined. Over mixing will cause air bubbles.
- Pour the mixture over the pecans and butter.
- Top the pie with whole pecans.
- Bake the pie for 10 minutes,
- Reduce the heat to 350 degrees for half an hour. If the pie crust starts to get too dark, cover the pie loosely with aluminum foil.
- Serve warm or when it cools down!
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