My Utterly Deadly Southern Pecan Pie recipe has been featured in this month's Southern Living Magazine! I was contacted back in August but couldn't really believe it until I saw it in print (with a full page photo!).
Southern Living says, "This pecan pie is to die for! Forget your tried-and-true pecan pie recipe and replace it immediately with this one. You'll never look back." I'm beaming with pride.
In case you're not a Southern Living subscriber, here is a link to the online recipe.
Whoo-hoo! Congratulations!!!!!!! I was recently contacted and asked permission to publish a recipe... I know the feeling - pure joy!
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ButterYum
Yaaaaaaaaaaay! Congratulations, Sylvia! That's fantastic news. This will be my pecan pie recipe for the holidays this year!
ReplyDeleteMade this today and it was great. My guests pronounced it as a keeper! Thanks Carol
ReplyDeleteI'm a Yankee married to a man who LOVES Pecan Pie. I was visiting a friend in NC this month and she had the magazine. I saw this recipe and made it for hubby this past weekend. Let me say this - I have never liked pecan pie (too gelatinous, overly sweet). WELL! We both fell in love with your pecan pie! It was so easy to make and looked gorgeously country-rustic in the skillet. And the taste? AMAZING! Slightly crunchy top gives way to a moist, sweet interior and the bourbon adds a lovely touch. WELL DONE! (And hubby declared this to be the only pecan pie recipe I'm ever to use.)
ReplyDeleteCan I make this in a regular pie pan(glass)? I don't have a cast iron skillet.
ReplyDeleteYes, this can absolutely be made in a regular pie dish. Just keep in mind that you may to add a little cooking time because a pie dish is typically 9" and a skillet 10" so the pie dish will be pretty full.
ReplyDeleteI think I have a 10" pie pan which would be perfect, if not i know I have a deep dish pie pan.
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yaay Sylvia :)That is wonderful :)
ReplyDeleteCongrats Sylvia.
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