Thanksgiving Pecan Pie (like Granny used to make!)

Down South, there are just certain things you MUST have for the holidays.  Most of my great recipes come courtesy of my Granny, who was a huge part of my life and taught me how to cook.  From the time I could stand, she would drag a chair up to the kitchen counter for me to stand on and let me do whatever my little hands could manage.  Granny rarely used a recipe. When I would ask her where her recipe was she would say nothing, and simply point to her temple (the best ones always came from in her head).   As I got older, I got smart and started paying attention and writing down her standbys because I knew one day, I would need to duplicate them.

Once the temperatures start dropping, my mouth starts watering because there were just certain things Granny made when it was cool outside and for the holidays.  One of them was Pecan Pie.

Pecan Pie can be tricky, but this recipe is easy and if you follow the directions carefully, you won’t regret it.

Granny’s Pecan Pie (makes one 9 inch pie)

Ingredients:

4 eggs

1/4 teaspoon salt

1/4 cup melted butter, and don’t even think about using margarine.

1 1/4 cups light corn syrup

1  1/4 cups firmly packed brown sugar (light or dark, your preference.  I like light.)

1 teaspoon vanilla

1 unbaked 9-inch pie crust, deep dish if you can get it.  (you can cheat and use a premade one.  Even Granny did that!)

1 cup chopped pecans

Directions:

Preheat oven to 350 degrees.  Beat eggs with a wire wisk or fork.  Add salt, butter, syrup, sugar, and vanilla.  Mix well.  Pour into pie crust and sprinkle with pecans.  Gently push pecans down a little so they get glazed with egg mixture.  Bake at 350 degrees for 45-50 minutes.

My advice:

• You may have a little more egg mixture than you need.  Don’t overfill the crust.
• I always slide a cookie sheet under my pie in the oven to catch drips because if it drips and burns in your oven you will be most unhappy.
• About 15 minutes before the pie is done, I GENTLY lay a piece of aluminum foil on top of the pie.  Don’t press it down.  This is to keep the crust from getting too brown.
• All ovens are different so your pie might need a little more time.  When it’s time to come out, gently wiggle the pie.  The middle should look like Jell-o that is almost ready.  Once it cools it will firm up.
• Best eaten warm with vanilla ice cream on the side.  After you eat it, call your Granny up and tell her how much you love her.  I would if I could!