LARA's StoryThis recipe came from a friend of my Mother's when I was very young. It's the only recipe I've ever used for pecan pie. Mary was the Fire Chief's wife and my Dad was a fireman. Momma moved to Mississippi from West Virginia and Mary helped her learn some Southern recipes. Funny thing is - I NEVER make a single pie. I've always double this recipe and made 2 at a time, just like Momma and Miss Mary.
I make about 20 - 25 every year for Christmas and Thanksgiving. That's all many of my friends want. My husband gathers the pecans, cracks, shells and freezes them for me to make the pies.
corn startch or flour
melted butter (margerine ok - pinch)
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corn syrup, dark
deep dish frozen pie shell
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Place 1 cup of sugar and 1 tbs. corn starch or flour in an bowl and stir until mixed well.
Add butter to flour mix, One at a time add eggs. Add vanilla. Add corn syrup and stir well. (white syrup is OK, but dark makes a prettier pie.
2Sprinkle pecans on bottom of frozen pie crust. Pour syrup mixture over them.
3Place pie on cookie sheet and place in a 350 degree oven for 10 minutes to set it. Turn oven temperature to 300 and bake for 1 hour more.
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