Crossroads Diner Pecan Pie Recipe

This recipe comes to NCR from Tom Fleming of Crossroads Diner in Dallas, Texas. As a pie judge at the State Fair of Texas for the past 21 years, Fleming has tasted more pies than he can remember. The ratio between filling and crust, he says, is crucial. “Thickness of the pie crust is key, and over time great pie makers just know the right thickness.”

Makes one 9-inch pie

Ingredients:
4 large eggs
1/4 teaspoon salt
1/4 cup butter, melted
1-1/4 cup light corn syrup
1-1/4 cup brown sugar
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup pecan halves

Procedure:

1. Fill a 9-inch pie shell with the chopped pecans and pecan halves.

2. Beat eggs until smooth in a large bowl. Add remaining ingredients and mix well.

3. Pour into pie shell bake for 40-45 minutes or until set.

Subscribers can read more about the history of pie, one of the oldest recipes on the planet, in the January/February 2019 issue of The National Culinary Review. Not a subscriber yet? Click here to become one.

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