Mama Jo’s Pecan Pie
Chef Kelsey Barnard Clark’s pecan pie recipe is inspired by a version that a close family friend who went by the nickname Mama Jo served when she was a kid. “My dad considers himself a pecan pie connoisseur, and upon his first bite of her buttery pie, he deemed her the queen,” Clark recalls. “I have to agree with him. This pie is packed with pecans and has a rich brown-butter flavor.” The recipe for this Kentucky Derby-friendly dessert comes from Clark’s new book, Southern Grit.
Ingredients:
- 3 eggs
- 1 cup (6 1/2 oz./200 g) sugar
- 1 cup (8 fl. oz./240 ml) light corn syrup
- 1/2 cup (4 oz./115 g) unsalted butter, browned, then cooled
- 1 tsp. vanilla extract
- 1/4 tsp. fresh lemon juice
- 1/4 tsp. salt
- 1 1/2 cups (5 oz./150 g) raw pecan halves
- One 9-inch (23-cm) pie shell, blind-baked (see Basic Pie Dough)
Directions:
Preheat the oven to 400°F (205°C). In a stand mixer with whisk attachment, beat the eggs and sugar on medium-high speed until light and slightly foamy. Add the corn syrup, browned butter, vanilla, lemon juice and salt and mix on medium speed until completely combined.
Layer the pecans in the prepared pie shell and pour the syrup mixture over the pecans. Pat the pecans down with a spoon, making sure they are all coated.
Bake in the middle rack of the oven for 10 minutes, then lower the temperature to 325°F (165°C) and bake for 35 to 45 minutes, or until set in the middle and golden on top. Cool for 2 to 4 hours before serving at room temperature. Makes one 9-inch (23-cm) pie.
Adapted from Southern Grit by Kelsey Barnard Clark (Chronicle Books, 2021).
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