pride-worthy pecan pie (and a giveaway)

Oh, Southern Living. You know the way to my heart, and it most definitely involves sugar.

I know a few of you out there are cookbook aficionados, so you probably already own Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More,but I didn't know it existed until I was asked to review it. What a book, folks. There are more than 200 dessert recipes, from banana pudding cheesecake to praline bundt cake and from bourbon balls to sweet potato cobbler.

The book is neatly organized by type of dessert and there are pictures for every recipe--that's often a deal-breaker for me when it comes to cookbooks. At first flip-through, I spotted no less than ten treats to bookmark, and I'm sure I'll pick many more in the time to come. This would be a great cookbook to add to one's collection, whether you're from the South or not.

Would you like to win a copy? You would if you're a rational person. All you have to do is leave a comment on this page telling me your favorite type of layer cake--the more details, the better! Do you make a special filling or just use the frosting inside and out? Do you moisten the layers with syrup? What type of frosting, and is it flavored? What kind of cake--I love specifics! I'll close comments next week on the first of October and contact the winner shortly thereafter. Good luck!

Goo.

For a different take on pecan pie, check out my pecan pie bars at The Southern Coterie!

Mom's Pecan Pie
Republished with permission from Southern Living Classic Southern Desserts, Oxmoor House 2012

Ingredients:

• 1 1/2 cups pecan pieces
• 3 large eggs
• 1 cup sugar
• 3/4 cup light or dark corn syrup
• 2 tablespoons melted butter
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 (9-inch) deep-dish frozen unbaked pie shell

Directions:
Spread pecans in a single layer on a baking sheet.
Bake at 350° for 8 to 10 minutes or until toasted.
Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into pie shell.
Bake at 350° for 55 minutes or until set, shielding pie with aluminum foil after 20 minutes to prevent excessive browning. Serve warm or cold.