The Perfect Pecan Pie (Inspired by Southern Granny)

Performed by Debbie “Hayride” Harper & The Prairie Songbirds

Verse 1
Down in Grand Coteau where the cane grows tall,
My grandma taught me ‘bout the seasons and all.
With her hands in the dough, and a spark in her eye,
She made me a believer in her pecan pie.

From that first sweet taste, I was hooked right away,
On the buttery crust and the praline glaze.
It’s more than just sugar, more than flour and spice—
It’s the love of a lifetime baked up nice.

Chorus
It’s the perfect pecan pie, passed down through time,
From flour-dusted hands to these hands of mine.
With local sweet syrup, pecans from the trees,
It’s the flavor of home, it’s the taste of belief.
Inspired by Granny and rooted in pride,
This pie’s more than dessert—it’s a family’s life.

Verse 2
Well, I watched her grind sugarcane out in the yard,
The smell of that amber syrup, sweet and charred.
“Don’t need no almonds,” she’d say with a grin,
“Just use what we’ve got and we’ll bake it right in.”

She taught me the secret’s to work slow and kind,
Like you’re making a memory, not just passing time.
From the pie to the table, it carries the love,
A taste of the South that you just can’t get enough.

Bridge
Oh, the smell of the kitchen when the pie starts to bake,
Like a hug from the past, like a warm embrace.
And every bite’s a memory, every crumb’s a song,
Of all those who loved us, long after they’re gone.

Outro
So here’s to the grannies, the wisdom they leave,
In every pie we make, in every bite we breathe.
For it’s more than a recipe, more than the crust,
It’s a story of love, in every pie we trust.

Music and Lyrics by Alan Nafzger

Perfect Pecan Pie -- A heartwarming scene featuring an 80-year-old great-grandmother with silver hair teaching a young girl to make a pecan pie in a charming Southern kitc2. — **Perfect Pecan Pie** — A heartwarming scene featuring an 80-year-old great-grandmother with silver hair teaching a young girl to make a pecan pie in a charming Southern kitchen.

Perfect Pecan Pie -- A warm, nostalgic image of a great-grandmother, around 80 years old, teaching a young girl how to make a traditional pecan pie. They are standing toge1. — **Perfect Pecan Pie** — A warm, nostalgic image of a great-grandmother, around 80 years old, teaching a young girl how to make a traditional pecan pie. They are standing together for **family and tradition**.

Yield:8 to 12 servings

For the Crust

- - 1cup plus 1 tablespoon/240 grams unsalted butter, at room temperature, plus more for greasing
  - ½cup/100 grams superﬁne sugar (or granulated sugar processed in a food processor or blender)
  - 6large egg yolks
  - 2½ cups/310 grams all-purpose ﬂour
  - ½teaspoon kosher salt (such as Diamond Crystal)

For the Filling

- - 2cups/214 grams raw pecan pieces or whole nuts
  - ½cup/100 grams raw sugar (or 6 tablespoons/75 grams granulated sugar)
  - 1teaspoon kosher salt (such as Diamond Crystal)
  - 3ounces/85 grams unsalted butter, at room temperature
  - 1large egg plus 1 egg yolk
  - ½ teaspoon pure vanilla extract
  - 2tablespoons all-purpose ﬂour

For the Egg Wash

- 1egg yolk
- About 1 teaspoon heavy cream

Step 1

Prepare the crust: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), cream together the butter and superfine sugar, starting on low speed and gradually moving to high speed, for about 5 minutes, occasionally scraping down the sides, until light and fluffy.

Step 2

Add the egg yolks and mix just until combined.

Step 3

In a small bowl, mix together the flour and salt, then, with the mixer on medium-low, add the flour mixture to the egg mixture just until combined. The dough should come together quickly and be soft, pliable and forgiving. Separate the dough into two equal portions and place in a bowl with a towel on top. Let rest in the refrigerator.

Step 4

Prepare the filling: In a food processor, pulse the nuts, raw sugar and salt until they turn into a fine meal, stopping before they turn into paste.

Step 5

Add the butter and pulse to combine. Then add the egg, egg yolk and vanilla and pulse to combine.

Step 6

Add the flour and pulse until incorporated, scraping down the sides of the bowl once or twice.

Step 7

Assemble the gâteau: Heat the oven to 350 degrees. Line the bottom of a 9-inch springform pan or tart pan with a removable bottom with parchment paper and grease it. Press one portion of the dough evenly into the bottom of the pan. Spread the pecan filling on top in an even layer, leaving a slight border uncovered around the edge. Pop the pan in the freezer for about 15 minutes to chill.

Step 8

On a sheet of parchment, using a rolling pin, roll out the remaining dough into a 9-inch circle, moving quickly so as not to warm the dough. (If the dough falls apart it can be easily pressed back together.)

Step 9

Remove the pan from the freezer and, using the parchment to help, flip the remaining dough onto the filling. Remove the parchment and press the top layer of dough onto the border of the bottom layer gently to seal it. Gently drag the tines of a fork over the top crust to create a decorative crisscross pattern.

Step 10

In a small bowl, make an egg wash by whisking together the remaining egg yolk and the heavy cream. Brush the top of the dough with the egg wash.

Step 11

Bake on the bottom oven rack until the top crust is deep golden brown, 45 to 55 minutes. Cool to lukewarm before slicing and serving. The gâteau is best enjoyed fresh, but will keep for 3 to 4 days, well-wrapped at room temperature.

Last Updated on November 8, 2024 by Alan Nafzger

Originally Published at FarmerCowboy.com

2024-11-08 12:07:52

Karl Hoffman, Ph.D.

Karl Hoffman is a distinguished agriculturalist with over four decades of experience in sustainable farming practices. He holds a Ph.D. in Agronomy from Cornell University and has made significant contributions as a professor at Iowa State University. Hoffman’s groundbreaking research on integrated pest management and soil health has revolutionized modern agriculture. As a respected farm journalist, his column “Field Notes with Karl Hoffman” and his blog “The Modern Farmer” provide insightful, practical advice to a global audience. Hoffman’s work with the USDA and the United Nations FAO has enhanced food security worldwide. His awards include the USDA’s Distinguished Service Award and the World Food Prize, reflecting his profound impact on agriculture and sustainability.