This is exactly like the many pecan pies I've tasted from Southern home cooks! I've always loved those pecan pies. A wonderful Southern woman, who was a lifelong cook to her large family & the many field workers on her farm (which included pecan trees) would lightly toast her pecans first, & so I did that with this recipe. The only other change I'd make is to replace the quartered nuts with more chopped nuts, because the quartered pieces made it difficult to slice the pie neatly. Note to any non-Americans: This is a genuinely Southern pecan pie that you'd find all over the South. There is no substitute for the corn syrup in this pie. Make sure your pie crust is a great, flaky American-style crust ~ made with only flour, cold butter or shortening, a bit of salt, & ice-cold water - it should not have egg in the crust!
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This is exactly like the many pecan pies I've tasted from Southern home cooks! I've always...