Have a Happy Thanksgiving
My famous pecan pies are done and ready to take to my son’s. He’s doing all the hard stuff, and for that I am very thankful.
The pies are easy as . . . well, pie. They are a big hit with my family, but they don’t know just how easy it is to make a pecan pie. Here’s my recipe, given to me by a favorite aunt:
Toasty Pecan Pie
1 cup white corn syrup
½ cup light brown sugar, packed
3 eggs, unbeaten
¼ tsp. salt
1 tsp. vanilla
1 c. pecans
pastry for one 8” crust
Combine syrup, sugar, eggs, vanilla, & salt. Mix well. Add pecans and coat well. Pour into an unbaked 8” pie shell. Bake in a moderate oven (350 degrees F.) for 50 minutes or until crust is browned.
Note: this pie absolutely must be served warm, but not too hot. If you still have some the next day, please do yourself a favor and warm it again, so that the crust will be flaky and not soggy. Of course you can top it with whipped cream or ice cream, but I think that’s taking things a little too far. It’s so good by itself!
Happy Turkey Day!