hop over to Marsha's new web shop, lots of goodies for you & the holidays

Friday, November 18, 2011

A Texan Bragging....


The Hungry Texan in Southern Living Magazine

"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!), " says Sylvia Subialdea of Dallas, Texas.

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.


  • 1/2 (14.1-oz.) package refrigerated piecrusts
  • 1 tablespoon powdered sugar
  • large eggs
  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 cup butter, melted and cooled to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup chopped pecans
  • 2 tablespoons all-purpose flour
  • 2 tablespoons milk
  • 1 1/2 teaspoons bourbon*  Marsha would definitely add a bit more, cut down on the milk.
  • 1 1/2 cups pecan halves


  • 1. Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.
  • 2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.
  • 3. Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.
  • *Vanilla extract may be substituted.
& if you really feel brave and have a bit of time prior to serving, you could take a couple shots more of the bourdon and carefully pour across the entire top of this pie.   

Thanksgiving Day this year will be spent in the Texas countryside.
We will be dining al fresco, which should be quick lovely.
There will be a couple of guitar's playing hours on end, and then a banjo
will find it's way into the group..
Someone in the group has made their trademark Marguerita's for everyone, and we are
so happy...a tribute to our troops will take place once dinner is over, and we will all sing
God Bless America




  1. Gorgeous - enjoy the week and remember to breathe!
    Francesca x

  2. LIFE is GOOD,dearest,beautiful Marsha,you are so right!!!
    You post is so fantastic,full of wonderful atmosphere....like this last one photo with this recipe absolutely cute:-)))*

    Wish you amazingly nice Thanksgiving,my dear friend, You've earned it really much:-)*

    Love and XXX,

  3. this looks so yummy!!!!!!!!!!!!!!!!!! i should give this recipe to my boyfriend to cook, sincce i, well...ehem! dont cook.

  4. Glad all is well Marsha and your Thanksgiving celebrations sound superb... Wish I were there! HAve a happy weekend....xv

  5. That is absolutely the best pecan pie I have ever had in my life. We did a post on it too with Parker's clam chowder recipe. Love your blog! So glad to happen upon it!

  6. The pie looks delicious. The calories do not count if you eat it on Thanksgiving, do they?

  7. i think i will have to try this recipe, it looks scrumptious.
    bee x


Thank you so much for your wonderful comments, each of them mean so much to me. After all, the interaction is the reason we blog. xx's