I'm so proud of my Southern heritage, and a lot of that has to do with food.
No region of America cherishes its cooking traditions more than the South. Down here, a simple home-cooked supper is more than just a meal--it carries with it generations of history, tradition, and that unique Southern charm found nowhere else in the world. Southern Living's latest cookbook No Taste Like Home: A Celebration of Regional Southern Cooking and Hometown Flavorexplores several of those beloved signature Southern dishes.
Organized by region, No Taste Like Hometakes you on a journey through the quintessential flavors the South does best, including favorite family recipes from Southern chefs and tastemakers like country music star Miranda Lambert and Top Chef Richard Blais. Seasonal dishes perfect for fall include Loretta Lynn’s Tennessee Chicken and Dumplins, Coca-Cola Cake from Atlanta, and Spicy Slow-Cooker Beef Chili from Texas.
I chose to make this Chocolate-Bourbon Pecan Pie out of Kentucky, as it's remarkably similar in concept to the pie I included in my Taste of Home feature. There seems to be more of every ingredient, including sweeteners, fat, pecans, and bourbon. Because of this, I daresay that it's a superior recipe. Be sure you use a deep dish, though. If you don't have one, plan to leave a little of the goo out, lest you have an overflow of epic proportions.
This pie is outstanding. It's simple, it's delicious, it's satisfying. It's Southern.
If you'd like a chance to win a copy of this wonderfully useful cookbook, leave a comment below telling me what foods you associate with home. Be sure to include a way for me to contact you! I'll close the comments next Thursday, November 7th, and contact the winner shortly thereafter. Good luck!
Chocolate, Bourbon, and Pecans, Oh Pie!*
From Southern Living No Taste Like Home: A Celebration of Regional Southern Cooking and Hometown Flavor
- 1/2 (15-ounce) package refrigerated piecrusts (or a homemade crust)
- 1-1/2 cups chopped pecans
- 1 cup (6 ounces) semisweet chocolate morsels
- 1 cup dark corn syrup
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1/4 cup bourbon (or water)
- 4 large eggs
- 1/4 cup butter or margarine, melted
- 2 teaspoons cornmeal
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
Bake at 325° for 55 minutes or until set; cool on wire rack.
*And with that, I've filled my corny quota for the month.