This is supposed to be an authentic Southern Pecan Pie recipe, and although I haven’t had the privilege of growing up eating a lot of pecan pies, the recipe appears to hold true to its promises. Let me know if it doesn’t! Serve with a dollop of whipped cream or ice cream and you’ll be in pie heaven!

Southern Pecan Pie

1 c. pecan halves
3 eggs
1 c. light corn syrup
1 Tbsp. melted butter or margarine
1/2 tsp. vanilla
1 c. sugar
1 Tbsp. flour
1 (9″) unbaked pie shell

Arrange nuts in pie shell.

Beat eggs, add and blend corn syrup, butter and vanilla.

Combine sugar and flour. Blend with the egg mixture and pour over nuts in pie shell. Let stand until nuts rise, so they’ll get a nice glaze during baking.

Bake in moderate oven (350 degrees) for 45 minutes.

I’m not a big proponent of corn syrup for various reasons (which is in this recipe), but I just had to post this black walnut pie recipe! Black walnuts are found all across the U.S., but the largest one is located right here in my own backyard–on Sauvie Island, just minutes from Portland! Here it is:

Enough about walnuts, on to the recipe!

Black Walnut Pie

1 c. dark corn syrup
1 tsp. flour
3 eggs, beaten
1/8 tsp. salt
Chopped black walnuts
1 tsp. vanilla
½ c. sugar
Egg white
Melted butter
Uncooked pie crust

Combine and mix well corn syrup, flour, three eggs beaten, salt, vanilla, sugar. Pour into uncooked pie shell. Brush pie crust with egg white. Put butter over pie and cover with chopped black walnuts. Bake about 40 minutes in a very low oven, about 250 degrees.

Sorghum Molasses Pie

2 c. molasses
1 c. sugar
3 eggs
1 Tbsp. melted butter
Juice of 1 lemon
Pinch of nutmeg
Pie crust

Combine all ingredients in a mixing bowl and beat well. Pour into pastry and bake in moderate oven (350 degrees) until done.

Now, this pawpaw pie recipe is too interesting to pass up! Pawpaws are native to the Midwest and are as large as a mango. They have a creamy, custardy inside and taste like a tropical fruit, somewhere in between a banana and a mango. Pawpaws were consumed in North America for centuries before European settlers came over, but you’re best bet finding it now is at a local farmer’s market if you live in the Midwest. Some people sell them through mail order catalogs as well.

Pawpaw Pie

1 c. sugar
1 c. milk
1 egg
¼ tsp. Salt
1 ½ c. paw paws (peeled and seeded)

Place all ingredients into stew pan and stir together. Cook over medium heat until thickened. Pour into unbaked pie shell and bake until the crust is done. Can be topped with meringue or other topping.