Moms Pecan Pie

Now this is a classic Southern dessert...homemade pecan pie! I remember Mamee teaching me how to make her pecan pie recipe using pecans we picked from our tree in the back yard. I entered the the pie in our 4-H Club competition in 8th grade and my pie won 1st place! It was delicious. How I wish I would have known how valuable that recipe was at the time...I didn't keep it and she never wrote any of her recipes down..so it's gone forever. I will never forget how wonderful it taste and how awesome it felt to win 1st place. I hope this recipe is half as good as Mamee's.

Mom's Pecan Pie

For a richer flavor in this traditional pecan pie recipe, try using dark corn syrup. Both variations received high marks in our Test Kitchens.

Southern Living OCTOBER 2007

Yield: Makes 8 servings

Prep time:10 Minutes

Bake:1 Hour, 5 Minutes

Ingredients:


1 1/2 cups pecan pieces
3 large eggs
1 cup sugar
3/4 cup light or dark corn syrup
2 tablespoons melted butter
2 teaspoons vanilla extract
1/2 teaspoon salt
1 (9-inch) deep-dish frozen unbaked pie shell

Preparation:


1. Spread pecans in a single layer on a baking sheet.


2. Bake at 350° for 8 to 10 minutes or until toasted.


3. Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into pie shell.


4. Bake at 350° for 55 minutes or until set, shielding pie with aluminum foil after 20 minutes to prevent excessive browning. Serve warm or cold.