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Southern Pecan Cream Pie  

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My Southern Pecan Cream Pie is famous!

If you missed it, this pie was featured in the Baldwin Register last Wednesday. Dawn Hoover, the Spice of Life columnist, featured some “local celebs” (that would be me!) and their Mother’s recipes. My Mom wanted to share her great-grandmother’s Southern Pecan Cream Pie. It is absolute Heaven. I could not wait to get to her house yesterday to have some of this pie! I ate three slices.

Southern Pecan Cream Pie Recipe:

Yes, you read that correctly. Three slices! I must say that two of them were dinner, though. I ate them curled up in bed catching up on Desperate Housewives. Such a sweet end to my Mother’s Day! Put this one on the Menu next time you need to make a dessert. It is a winner for sure! Thanks Mom for making this yesterday and sharing half of pie with me 🙂

Southern Pecan Cream Pie


Southern Pecan Cream Pie Ingredients:

3/4 cup sugar
3 tablespoons flour
1/2 teaspoon salt
3 egg yolks
1 cup whole milk
2 tablespoons butter
3/4 cup pecans, chopped
3 egg whites
6 tablespoons sugar
1 baked 9-inch pie crust

How To Make Southern Pecan Cream Pie:

Combine first three ingredients in a medium saucepan and set aside. Beat the egg yolks in a separate bowl. Slowly add the whole milk to the eggs. Add the milk and egg mixture to the dry ingredients in the saucepan, whisking to combine. Add the butter and cook over low heat, constantly stirring, until thickened. Cool completely and add pecans.

In another bowl, beat egg whites until foamy, adding sugar 1 tablespoon at a time and beat until stiff. Fold half of the meringue into the custard and pour into baked pastry shell.

Spread remaining meringue over filling, sealing to the edge of crust. Brown in a moderate oven at 350 degrees, for about 15 minutes. My Mom says that 8 wedges can be cut, but she prefers 6! If you like it as much as me, just sit down with the pie plate and a fork. Perfection!

*My Mom likes to bake her pie the night before and let it set up in the fridge overnight. It seems to taste better that way 🙂


(recipe from my Mom, Sandy Sumlin)

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