Tradition in our family for years was everyone brought something to the family Thanksgiving dinner and it was mom’s job to bring the pumpkin pie and the pecan pie. She no longer bakes and I really miss that. We would all gather and say “Maw, that sure looks like good pie” and we’d laugh. Mom, it sure was good pie!
Pecan have become very expensive, but once a year we have to keep with tradition and forget about cost and calories.
1 9 inch pie shell (frozen or chilled for an hour if freshly made)
1 cups pecans, coarsely chopped
¾ cup pecan halves
2 beaten eggs
1 cup light corn syrup
¼ cup brown sugar
2 tbs. melted butter
2 tbs. flour
¼ teaspoon salt
1 teaspoon vanilla
Preheat oven to 350°F. Spread pecans along the bottom of the pie shell. Top the pecans with the pecan halves. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.
Bake at 350°F for 40 to 45 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
Remove from oven and let cool completely.
Mom always made her own pie crust, but I think the frozen ones are as good as anything I can make, so I use frozen. Her recipe was lard, flour and a little bit of ice water. Use your favorite recipe or make it easy and buy a store bought crust.
Be happy and may God bless you and yours.