“When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it’s not, mmmmmmmm, boy.” –Jack Handy
Well, you guessed it. This month is PIE month con queso. If only because Thanksgiving, which is national pie day as far as I’m concerned, is just 15 days away. Wow. Can you believe it? 15 days. So between now and then, we’re going to be talking pie.
But right here and right now, I’ll share with you a pecan pie recipe that’s been in our family for a long time. (We always have a lot of pecans, you know.) We can trace this simple but incredibly yummy recipe as far back as it being from my mother’s mother’s mother’s kitchen. And Thanksgiving just isn’t Thanksgiving without a few of these around.
1/2 cup Light Karo Syrup
(the original recipe calls for a full cup,
but I like it a bit less sweet)
½ cup of sugar
2 teaspoons of vanilla
1 Tablespoon of softened butter
Preheat oven to 375 F. Mix together eggs, syrup, sugar, vanilla, softened butter. Pour it in a pie shell and arrange pecan halves on top. Bake pie on the bottom shelf of the oven for 20 minutes. Move the pie up to the middle of the oven, reduce the heat to 325 F, and bake for 20-25 more minutes. Done.
Do you have an incredible pie recipe? If so, please do tell. Please. Please! I do so love the pie recipes if only because they’re easy as, um, pie. So share your favorite pie flavor or recipe in the comments. Or link us to it!