Pecan pie

My Grandma (Nanny) had some pecan trees in her back yard and she made the best pies. I have been working at the same place for the last fifteen years and found out we have 3 trees on the property. I knew we had one because of the squirrels but there were 2 more I couldn’t see.

At lunch I decided it was time for a walk about.  I needed to open my eyes and see what god has provided.

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Redneck nut cracker (not recommended) but you got to run with what you brung. Had to toss half of them (on ground to long) but got my 1-1/2 cup.

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Ingredient:

  • 1 cup light Karo syrup (some prefer dark)
  • 3 eggs
  • 1 cup sugar
  • 3 tblsp, butter melted
  • 1 tsp, vanilla extract (oops I spilled some more)
  • 1-1/2 cups (6 oz. pecans, broken)
  • 1 unbaked deep dish 9″ pie crust
  • Optional, 1 tblsp cornmeal

Combine first 6 ingredients and place in pie crust, you can melt the butter and sugar first if you want (don’t add eggs until cool). Place pie on a baking sheet in a pre heated 350F oven and bake for 50 to 60 minutes. Let cool on rack for 2 hours then refrigerate.

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It’s not a show stopper but I did the best I could, still cooling off.

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Here is a piece from the next day.

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