Southern belle Kit Pannill and her daughter, Talbott Maxey, move in similar social circles and therefore often entertain together. One of their most renowned and coveted parties is a Southern buffet, organized for every occasion from baby showers to visiting dignitaries. The buffet features Kit’s favorite home-cooked dishes, including cheese grits, tomato pudding, shrimp salad and classic pecan pie.
Kit's Pecan Pie
A staple in Southern kitchens, this irresistibly sweet dessert is a perfect finish to a savory meal, and it freezes well. Serve as is or top with ice cream or bourbon-infused whipped cream.
Makes 1 (9-inch) pie; serves 8
- 1 to 1½ cups coarsely chopped pecans
- 1 ( 9-inch) prepared pie shell
- 6 tbs. (¾ stick) unsalted butter, melted
- 1¼ cups packed light brown sugar
- 1 cup light or dark corn syrup
- 2 tsp. vanilla extract
- ½ tsp. orange zest
- ¼ tsp. salt
- 3 large eggs, beaten
- 1 tbs. bourbon
Preheat the oven to 350 degrees F.
Spread the pecans over the pie shell.
Combine the melted butter, brown sugar, corn syrup, vanilla, orange zest, salt, eggs, and bourbon in a large bowl. Pour the pie filling over the pecans.
Place in the oven and bake for 45 to 50 minutes, or until the pie filling is firm around the edges and slightly soft but set in the center.
Cool completely on a wire rack, then transfer to a decorative platter to serve.
Photography by Jerry Rabinowitz
Palm Beach’s best party secrets are found in the pages of Palm Beach Entertaining ($45), a beautiful coffee table book in celebration of Children’s Home Society’s twentieth annual Ultimate Dinner Party. The book, written by Annie Falk with contributions from Victoria Amory, Aime Dunstan and Palm Beach Illustrated’s Daphne Nikolopoulos, includes hosting tips and recipes from some of the area’s most well-known revelers. chsfl.org