Southern Pecan Pie

One year my Momma had been doing one of her favorite of all things in the world to do…teaching her grand-daughters to make homemade pies. These little girls can make a pie crust from scratch and have a working knowledge of how to make their favorite pies. Vee’s specialties are apple, cherry, chocolate, sweet potato, and pecan. I’ve encouraged her for years to open a business selling these treats. In our family, her pies are the standard to which all pies are compared. My daughter and nieces love being in the kitchen with their Grandmother. While they may not realize it now, there is so much more happening than pie making. They are making memories that will last them a lifetime.

Now, when my sister and I were girls, we did not get the pie making lessons that the grand-daughters get. One year, after an afternoon of pie making lessons with the grand-daughters preparing for Thanksgiving, my sister commented that she would love to help Vee make the Pecan Pies. Side note…, my sister can hold her own in the kitchen with anybody. This woman shares my love of cooking and eating food and knows how to use the Internet to search for recipes. She could have and probably has made Pecan Pies before using whatever recipe Ms Google gave her. She was asking to participate in Vee’s pie making ritual. My Mother promptly handed her the Karo syrup and said “Here’s the recipe”. The end. The look on my sister’s face was priceless and a little pathetic. Being the kind and thoughtful sister I am, I burst out laughing! It remains one of my favorite stories to tell to date! I won’t make you read it off of the Karo syrup bottle…hope you enjoy!

Southern Pecan Pie

1 cup Karo® Light or Dark Corn Syrup

3 eggs, slightly beaten

1 cup sugar

2 tablespoons butter or margarine, melted

1 teaspoon vanilla

1-1/4 cups pecans, chopped

1  unbaked pie shell ( homemade or store-bought)

 

Preheat oven to 400 degrees F (205 degrees C).

Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.

Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees , and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.

Recipe courtesy of KaroSyrup.com, adapted from the “party sized pecan pies”.

 

 

About Debbie

I have been married for 20 years to a Yankee, have two great kids, a fun and funny Southern family, and a whole bunch of friends. I try to enjoy the journey!
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6 Responses to Southern Pecan Pie

  1. Love this story. Deb, you are right. Memories of Cooking with Bigmama are some of my favorites, right up there with her reading us Bible stories as we sat in the floor around her rocker.

    • Debbie says:

      Thanks Connie! I love hearing about BigMama! The stories really make me think how Grandaddy used to say Granny cooked like her…I imagine she did considering how young Granny was when they married. Also seems like their personalities were similiar.

  2. Debbie says:

    This sounds like the same recipe my mom uses. Doggone it, now you’ve gone and made me salivate for one of her pecan pies! When she makes one for me, she leaves the pecans whole, the better for me to pick them out (I can’t eat nuts!)

    • Debbie says:

      No nuts? Then your eating a syrup pie! Thanks for visiting…btw, the whole pecans make a prettier pie!

  3. Debbie says:

    I still laugh about that one. Vee, what do you have to say for your self? LOL! I think she was telling you to get back to washing the dishes!

  4. KtheGreat says:

    She didnt even look up at me! It was fast! I was left holding the bottle!