This recipe for pecan pie came from a friend of Warren’s family, Douglas (aka “The Old Man”) Tibbs. The recipe has been in Warren’s family for years…. it isn’t overly sweet… and mine was a bit runny… but the flavor was excellent. Usually pecan pie is loaded with so much sugar you can’t even finish a piece of pie. This was sweet but not sickenly sweet.... Best of all...it's extremely easy… you can use any pie shell recipe you like.
I was curious who or what was a Geechee… so I went researching...different sources have slightly different definitions… but most agree it is a person who lives in the South Carolina and Georgia low country. According to Wikipedia, the term Geechee comes from the Ogeechee River near Savannah, Georgia. The term is most commonly used in Charleston, South Carolina. You can find more interesting facts about the Geechee online at Wikipedia.
The recipe lists Bourbon as optional… Warren wanted me to include it and it was good… just be aware there is a distinctive Bourbon flavor. Another request with this recipe was NOT to use Jack Daniels….(you can use Jack Daniels if you want).
So off to the liquor store I went … the gentleman at the store found an “airplane size” bottle of Maker’s Mark Whisky (yes… that’s spelled right… that’s how it is on the label). It more than covered what I needed and I have enough left for another pie…. any excuse to have more pie… is always a good excuse.
I hope you enjoy this different pecan pie.
Geechee Pecan Pie Recipe
All you need:
1 9" pie crust - unbaked
1 teaspoon vanilla
2 tablespoons butter, melted
½ cup Karo
½ cup heavy cream
1/8 teaspoon salt
1 cup sugar
2 tablespoons Bourbon (optional)
2 cups broken pecans (you can save some for the top to make it pretty)
All you have to do:
Preheat oven to 400 degrees F.
In a large bowl, beat the eggs.
Stir in everything else.
Pour into an unbaked pie shell... if you saved some whole pecans... distribute them on the top of the pie.
Bake at 400 degrees F. for 40 minutes.
NOTE: Keep an eye on your pie crust… at this high temperature it will tend to burn… if you see it getting too brown… lay strips of foil over the crust.
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