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Southern Pecan Pie by Ella Ween Myer

Southern Pecan Pie by Ella Ween Myer

by jughandle
pecan pie

Ella Ween Myer’s Southern Pecan Pie is a Family Legend

I am a lucky guy to have married into a family of hard working, strong willed Alabama women.  They all have a list of talents and constantly surprise.  Ella Ween, my wife’s mother is the matriarch of the family.  Along with her mother Donie Mae Brown, she raised a batch of good cook’n, good look’n, women.

 

The list of good meals I’ve had at the hands of these fine people would fill a book.  I’ll start with dessert.  The first time I had Ella Ween’s Pecan Pie I couldn’t believe how good it was.  It’s been the same for over 35 years.

 

I even started to order “the best pecan pie” at restaurants and diners when ever I saw it on the menu.  I’ve always been disappointed.  They are never as good as Ella Ween’s.  – Jughandle

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Ella Ween Myer's Southern Pecan Pie

Ella Ween's Pecan Pie is the dessert that is the first one to go at every family gathering. She swears, on her word not by cursing, that the Golden Eagle Syrup that make the difference. I've never had this pie with anything on it, but I'd imagine whipped cream or icecream would be nice. I just never wanted to take that long to start eating it. - jughandle
Course Dessert
Cuisine American, Southern American
Keywords Southern Pecan Pie
Cooking Method Baking
Hot/Cold Dish Either
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Author Ella Ween Myer

What You Will Need:

INGREDIENTS
  • 1 pie crust scratch made is best
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup butter - Melted and cooled
  • 1 cup Golden Eagle corn syrup - This is what makes Ella Ween's different and oh so good
  • 1 tsp vanilla
  • 6 oz pecans - chopped
  • 4 oz pecan halves
  • 1 tsp lemon juice - this is a little acid to brighten the flavors
  • 1/2 tsp kosher salt
  • 2 Tbsp all purpose flour - to thicken the filling

Equipment Needed:

  • Large Mixing bowl
  • hand mixer
  • whisk

Method:

  • Blind bake the crust for 10 minutes then cool
  • preheat the oven to 350 degrees,
  • beat the eggs in a large mixing bowl with a whisk or a handheld mixer or in the bowl of a stand mixer.
  • add the sugar, melted butter, Golden Eagle syrup, flour, vanilla extract, lemon juice, salt, and 6 ounces of the pecans. Mix
  • Once everything is mixed well, pour the filling into a blind baked pie shell.
  • coat the pecan halves with a little Golden Eagle syrup and arrange them on top of the pie.
  • Bake for 45 minutes to 1 hour; the pie filling should be fully baked in the center. It is like a custard.
  • Check your crust at 40-45 minutes and if it is getting too brown, cover with foil until the pie is fully baked in the center. A knife inserted should come out clean.
  • Let the pie cool to set the filling
  • Top with ice cream or whipped cream or both, if you can take the time.

Nutrition

Nutrition Facts
Ella Ween Myer's Southern Pecan Pie
Amount Per Serving (1 1/8 of pie)
Calories 530 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 11g69%
Cholesterol 92mg31%
Sodium 238mg10%
Potassium 125mg4%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 46g51%
Protein 5g10%
Vitamin A 450IU9%
Vitamin C 0.4mg0%
Calcium 36mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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