Pecan Pie

Many of the memories I have of cooking or eating revolve around learning to cook from my Mother, and I love using her recipes. In my younger years I lived in North Carolina, and in my back yard we had a pecan tree. I remember collecting the pecans, and they would disappear then return as a pie. One of my most favorite pies in the world… you guessed it pecan pie. I always love pecan pie around the holidays, mainly Thanksgiving, after eating all that earthy food I always need something really sweet. Pecans can be expensive so buying them at Supper Store or Buy Low Foods is always a couple dollars cheaper.

There are many variations to making a pecan pie, but I like to stick to a basic simple recipe that never fails. This recipe comes from my Mother, and I think it is delicious. I have never attempted to make piecrust. I always buy the ready-made crust, which can be found at any local grocery store in the freezer section. You can also buy the individual mini piecrusts for a change. Buying the crust is less mess than making it, and is a time saver. Food.com has several piecrust recipes you might try Gabby Abby’s, which is rated with five out of five stars. The recipe also includes a nutrition section if you are interested in watching calories or nutritional value in food.

Pecan Pie

· 1 cup corn syrup

· 1 cup sugar

· ¼ melted butter

· ½ teaspoon vanilla

· 3 beaten eggs

· 1 cup chopped pecans

· 1 pie crust (9 inches)

Mix the syrup, sugar, butter, vanilla and eggs.

Put chopped pecans in prepared (or purchased) pie shell and pour syrup mixture over it.

Bake at 375 for 20 minutes. Then lower the temperature to 325 and bake for another 20 to 25 minutes until center is set or not moving anymore.

Hope you enjoy!