by Sandra Merville Hart

My daughter requested that I bake a pecan pie for Thanksgiving dinner this year. It’s a favorite for my son-in-law. Because he rarely eats dessert, I hoped this meant he’d allow himself to splurge at the meal. I’ve made the pie using this recipe before and it’s always been a hit.

Ingredients

3 eggs, beaten

2/3 cup sugar

¼ teaspoon salt

¼ cup butter, melted

1 cup dark corn syrup

1 cup pecan halves

Preheat oven to 375 degrees.

Prepare pie crust for 9” pie. Line the pie plate with the pastry.

Blend together the sugar, salt, and butter. Stir in the beaten eggs. Add the corn syrup and stir until blended.

Beat with an electric mixture for one minute. Pour mixture onto prepared pie crust.

Lay the pecans in a circle on top of the filling. Don’t press the nuts into the pie filling. Then add another circle inside the outer ring. I placed 1 pecan in the center that submerged during baking.

Bake at 375 degrees until set, about 40-45 minutes.

Refrigerate until serving.

This deliciously sweet and nutty pie was a hit with the adults. The children were happy with Jello.

The pie filling only takes about 5 minutes to prepare. The longest part is arranging the pecans on top and that doesn’t take long either.

Enjoy!

Sources

Betty Crocker’s Picture Cook Book, Macmillan and General Mills, Inc, 1950.

by Sandra Merville Hart

When my daughter asked me to bring a pecan pie for a family dinner, I had to search for a recipe. I can’t clearly remember making one, but, if I did, it was before she was born. 😊

I chose one from my old Fannie Farmer’s cookbook.

Pecan Pie

3 eggs, slightly beaten

¾ cup sugar

1/8 teaspoon salt

1 cup dark corn syrup

1 teaspoon vanilla

8 ounces whole pecans

Prepared single crust pie dough

Preheat the oven to 425 degrees.

Place the bottom layer of pie dough into your pie plate and prick with a fork several times along the bottom and sides. (I bought prepared pie dough to save time.)

Blend together the eggs, sugar, salt, corn syrup, and vanilla in a medium mixing bowl.

Arrange the pecans around the bottom of the pie pan. It’s okay to fill in with broken ones on the bottom layer because no one will see it.

Then pour the filling over the pecans. Next, arrange another layer of unbroken pecan over the filling.

Bake at 425 degrees for 10 minutes. Then lower the heat to 350. Continue baking for 35 minutes.

This delicious pie earned compliments from all who ate it. The gooey filling with 2 layers of pecans had a nice nutty flavor. A slice of the sweet pie was my breakfast the next day.   

Let me know if you try it.

Enjoy!

Sources

Revised by Cunningham, Marion and Laber, Jeri. The Fannie Farmer Cookbook, Alfred A Knopf Inc., 1983.