Pecan Pie

Pecan Pie is one of my most favorite things in the whole world. It is so tied to the Holidays that is should be called Christgiving or Thanksmas Pie.

A few years ago I found my family`s secret. Our Thanksgiving pie was an Edwards` Pie . Now considering my family`s name is Edwards, I never caught on that when asked if it was homemade the answer was simply "It`s definitely an Edwards` pie." They had been serving us pie from a box! My grandmother would be appalled unless it was her idea and I refuse to believe such heresy.  Sneaky huh? That`s my people.

But is is really good pie but I promise a pecan pie is not difficult to make. AND you can freeze it just like an Edwards`!

There are several variations o Pecan Pie. My favorite is:

1 cup brown sugar
3/4 cup light Karo syrup
1/4 cup molasses (too much molasses and it has a mineral taste)
3 eggs
1/4 cup of butter
1 cup of pecans
1 tsp vanilla
*pinch of salt

Here are two others from an old church cookbook that I have tried and really liked. I think you have a little wiggle room with the types of sugar and corn syrup but not the amounts.

1 cup brown sugar
3/4 cup dark corn syrup
3 eggs
1/4 cup butter
1 cup of pecans
1 tsp vanilla
*pinch of salt

OR

1 cup sugar
1 cup of Karo Syrup (it did not specify dark or light so I used the light I had on hand)
3 eggs
1 cup pecans
1 tsp of vanilla
*pinch of salt

Preheat the oven to 350 degrees.

Beat eggs and sugar together. Add corn syrup, butter (if using) salt and vanilla and mix well. Stir in pecans. Add to unbaked pie crust.

Bake for 50-60 minutes.

The problem with Pecan Pie is waiting. It needs to be cool enough for the center to be set. If you cut too soon all of the goodness will run out.

*I have figured out that a pinch of salt equals approximately 1/4 tsp. I think, maybe, okay sure.

If you want to freeze it, wait until it is completely cool and wrap with Saran. I know you know this but do not flip it over. Set your pie on top of the Saran and come over the sides. I recommend 2-3 layers. Slide in a large ziptop bag and freeze pecan side up. It should keep for 1-2 months. Pull it out and let it thaw. Once thawed you can heat in a 325 degree oven for approximately 20 minutes to warm it up.

Keep It Sassy- j