Utterly Deadly Southern Pecan Pie


“I have nibbled at the Utterly Deadly Southern Pecan Pie, and have served it to those in whose welfare I took no interest, but being inclined to plumpness, and having as well a desire to see out my days on earth, I have never eaten a full portion.” Marjorie Kinnan Rawlings, “Cross Creek Cookery”

This is a pecan pie for people who don’t really care for pecan pie.

Marjorie Kinnan Rawlings’ “Utterly Deadly Southern Pecan Pie” is a transformational recipe that lacks the bitter, burnt flavored top crust that other pecan pies seem to have. It is more like praline candy than pie and according to Rawlings “fat men are particularly addicted to it.” So you know it’s good!

For 30 years, I have made this pie for Thanksgiving, sharing it with people I very much care about, not just the “fat men” who clamor for it.


Utterly Deadly Southern Pecan Pie

“True Southern pecan pie is one of the richest, most deadly deserts of my knowledge. It is more overpowering than English treacle pie, which it resembles in texture, for to the insult of the cooked-down syrup is added the injury of the rich pecan meat. It is a favorite with folk who have a sweet tooth, and fat men in particular are addicted to it.”

Preheat oven to 375

4 eggs
1 ¼ cups Southern cane syrup (if you can’t find cane syrup Karo light corn syrup works just fine)
1 ½ cups broken pecan meats
1 cup sugar
4 tablespoons butter
1 teaspoon vanilla

Boil sugar and syrup together for two or three minutes. Beat eggs until not too stiff, slowly pour in the hot syrup (I let the syrup cool a few minutes first as to not curdle the eggs), add the butter, vanilla and pecan meats. Turn into a raw pie shell and bake about 45 minutes, or until set.

*For the pie crust I use the Barefoot Contessa’s basic and foolproof recipe which holds up well to the heavy confection of the filling.