Moms Pecan Pie

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Thank goodness I only make this pie at Thanksgiving or Christmas—it is just way to good. I can eat one of these pies all by myself if I am left alone.  Well actually I did eat a whole one in about a day and a half, but that’s a whole other story.  So listen, if you want to make a beautiful pecan pie, you should always use pecan halves. But to make a pecan pie that cuts easily and doesn’t break apart on top, use coarsely chopped pecans.

Of course, you should always buy the freshest pecans you can find.  I like to make a run to Savannah in the early fall from Florida.  One reason is to buy fresh Georgia pecans for my holiday recipes.  The other is because Savannah is one of the most beautiful cities in the south.  Oh yea, and I can also have dinner at the Lady and Sons.  You all knew that was coming didn’t you.  Hey I can’t help that I love Paula’s fried chicken so much.

Mom used to make this every year.  It was my dads favorite pie.  This pie was like the center piece of our table when Thanksgiving dinner was over.  Mom would present it to us all, and within minutes there was only crumbs left in the pie pan.  I hope you all will enjoy this pie even half as much as I do.  Enjoy!!!

INGREDIENTS

3 eggs, slightly beaten
2/3 cup sugar
1/2 teaspoon salt
1/3 cup melted butter
1/2 cup dark syrup
1/2 cup light syrup
1 teaspoon vanilla
2/3 cup pecans (halves or coarsely chopped)

DIRECTIONS
Preheat oven to 450 degrees.
Place pecans in unbaked pie crust. (home made is best of course)
Whisk all remaining ingredients together, and pour over the pecans.

Bake at 450 degrees for 10 minutes only. Reduce temperature to 300 degrees and bake for 35 minutes. Pie will be golden brown and set. If not, bake a few minutes longer until done.