I was always perplexed when I saw pecan pie lovers smacking their lips and hovering over the desserts for a slice of pecan pie. Is all I needed was pumpkin or apple pie offered to me and I was a happy pie eater. But all that changed when Tracy Cothern of Carlsbad, New Mexico, shared with me her family recipe for Best Pecan Pie in the Southwest. Tracy’s rendition of the sweet, nutty delight made me join the ranks at the dessert table eager to dive into a luxuriant piece of homemade pecan pie…topped with freshly whipped cream, of course.
I’ve made this pie for many different occasions and given it as samples at my signings, where I was once asked if I’d consider baking and selling them to caterers…yes, this pecan beauty tastes remarkable! Tracy also gave me permission to put her treasured, 3-generation recipe in my cookbook, Pork Chops & Applesauce along with my own recipe for Quick Crescent Pecan Pie Squares.
Best Pecan Pie in the Southwest
1/2 cup butter, melted
1 cup granulated sugar
1 cup light corn syrup
4 large eggs, slightly beaten
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups pecans, coarsely chopped or
1 1/3 cups pecan halves
Pie crust: prepare a single pie crust for one 9” pie. Filling: Combine melted butter, sugar, and corn syrup in a large mixing bowl. Stir in eggs, vanilla and salt. Add pecans; stir. Pour pecan pie filling into pie shell. Decorate with additional pecans, if desired. Bake at 325° for 45 to 60 minutes. Yield: 6 to 8 servings
This recipe has been passed down through three generations and it comes from the kitchen of Tracy Cothern of Carlsbad, New Mexico.