As the New Year approaches I started to think about my family of the past. I spent many a days with my Dad's Mom, Maw Maw Lena. I would spend hours doing her make-up, combing and styling her hair. After I got older and she was in a nursing home I would spend a few hours everyday during the week with her and her friends. It permitted me a lot of wonderful time with my Maw Maw. Below is a recipe she made quite often for church dinner on the grounds, reunions or holidays. Many of our family's events have been shared over a slice of pecan pie and a cup of coffee. My Mother, Stella Achord Sutcliffe took the mantel when my grandmother died and started to make this for all events. This pie became requested many times by the men in my family as their Christmas or birthday present. I hope you make this dessert and share a slice with family and friends.
3 eggs
1 c. sugar
1 c. Karo corn syrup (make sure to use a good syrup)
1 tsp. vanilla
2 tlbs. Butter
1/4 tsp. salt
1 c. pecans
1 unbaked pie shell
`Preheat oven to 350 degrees. In a large bowl combine eggs, sugar, Karo and butter; mix well. Add vanilla and pecans and blend well. Pour into unbaked pie shell. Bake for 45-60 minutes or until center has semi set. If edges of crust start to brown to fast cover edges with strips of foil. Serve warm with vanilla ice cream. It will be jiggly in the center when you remove it from the oven. It will congeal as it cools.
3 eggs
1 c. sugar
1 c. Karo corn syrup (make sure to use a good syrup)
1 tsp. vanilla
2 tlbs. Butter
1/4 tsp. salt
1 c. pecans
1 unbaked pie shell
`Preheat oven to 350 degrees. In a large bowl combine eggs, sugar, Karo and butter; mix well. Add vanilla and pecans and blend well. Pour into unbaked pie shell. Bake for 45-60 minutes or until center has semi set. If edges of crust start to brown to fast cover edges with strips of foil. Serve warm with vanilla ice cream. It will be jiggly in the center when you remove it from the oven. It will congeal as it cools.
