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A slice of apple-juice-sweetened pecan pie with a few pecan halves on top.

Mom’s Southern Pecan Pie

A slice of apple-juice-sweetened pecan pie with a few pecan halves on top.

  • 1 9-inch pie shell; unbaked
  • 4 cups apple juice
  • 1 tablespoon cornmeal
  • ⅓ cup unsweetened applesauce or apple butter
  • 3 tablespoons water
  • 2 tablespoons cornstarch
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons very strong coffee or espresso
  • 24 pecan halves
  1. Preheat oven to 375ºF.
  2. In a large saucepan heat apple juice until it has been reduced to 1 cup. Set aside
  3. In large bowl, combine reduced apple juice, cornmeal and applesauce/butter. Beat with electric mixer.
  4. In small bowl, blend water and cornstarch until smooth. Add to fruit sweetener mixture and blend. Beat in eggs one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.
  5. Bake in a preheated oven for 30 to 40 minutes or until custard is set. Cool slightly before cutting.

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