Pecan pie recipe from the White House
This recipe was published in the Free Lance Star newspaper in 1964. It was said to be the favourite of Lady Bird Johnson. The recipe was devised by their chef, Zephyr Wright, who had at that time been working for the Johnson family for over twenty years.
It’s said to be incredibly rich so small portions are recommended. Therefore I’m rather surprised that it is served with whipped cream as I imagine that would add considerably to the richness of the dish. But that being said, I also imagine that it’s a delicious combination! I do think that today though, a little fresh fruit would be a welcome addition.
I’m going to try this recipe very soon. If you beat me to it, do let me know in the comments section below.
- ½ cup butter
- 1 cup sugar
- 1 cup dark syrup
- ½ teaspoon salt
- 1½ teaspoons vanilla
- 3 eggs
- 2 cups coarsely chopped pecans
- Unbaked pastry shell in a nine inch pie plate or pan
- Allow the butter to stand in a covered bowl at room temperature until it is very soft.
- Add the sugar, syrup salt and vanilla.
- Beat until completely blended.
- Add the eggs and beat until they are just blended in.
- Fold in the pecans.Pour into the pastry shell.
- Bake at 375 degrees until the top is golden brown and the filling is set- this takes about 40 to 50 minutes.
- The pastry edge should be browned.
- Cool on a wire rack and serve with whipped cream.
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