Happy Thanksgiving! We may not be traveling home this year, but we will definitely indulge in the flavors of home. In addition to a few classic sides, I'll be bringing my Mommom's recipe for pecan pie to our belated dinner tomorrow night. I had quite a few things going on in the kitchen today and decided to go with a store-bought pie shell, but spiced it up by cutting leaves out of the second shell that came in the pack. I just scored some veins in the leaves, brushed a bit of water on the back and arranged them around the crust before baking. I have to say it turned out great; now I absolutely can't wait for our Thanksgiving feast.
Mommom's Pecan Pie
yields one pie
½ C sugar
2 T flour
¼ t salt
4 T melted butter
1 t vanilla
1 C white Karo Syrup
1 C pecans chopped
- Preheat oven to 350 degrees Fahrenheit.
- Beat together sugar, flour, salt and eggs. Do not let eggs foam.
- Add remaining ingredients and pour into unbaked pie shell.
- Bake at 350 degrees F for about an hour until knife comes out clean.