Sour Cream Pecan Pie

For my birthday back in October, Suzanne somehow managed to find a copy of a cookbook she knew I would love – ‘Southern Cooking to Remember‘ by Kathryn Tucker Windham. This was the first edition, from 1978, and it was inscribed from back then to someone named “Tubby”(!!) “to remind you of the cooking you were raised on!“.

I tried my first recipe from the book last week, for ‘Sour Cream Pecan Pie'(I like having a version that is different and isn’t Karo Syrup/HFCS based) – but I changed it up some from the original. Here is my version of KTW’s recipe:

1 cup sugar
1 cup sour cream
1/4 cup flour
1/4 tsp vanilla
pinch salt
2 egg yolks
2-3 handfuls of pecans
pie crust

Preheat the oven to 350*.

In the Kitchenaid, cream together the sugar and egg yolks until light yellow, then add the sour cream, vanilla, salt, and flour. Mix until well blended but not longer than needed:

In the pie shell (I cheated and used a ready-made this time!), place enough pecans, which will probably turn out to be 2-3 handfuls, to cover the bottom:

Pour the wet mixture on top of the pecans (some of the pecans will float to the top and middle):

Place in the oven and bake. Start checking at 40 minutes – mine was done between 50-55 minutes. You want the center to be just set but not overcooked.

Av loved it – and I thought it was a nice change too.

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