Perfect Pecan Pie

In October 2013 my Dad was celebrating his 91st birthday. It was just gonna be us two for the second year since my mom passed. I went all out with steak, baked potato and creamed peas, and one of the few desserts he would still ask for was pecan pie. I used my mom's recipe that was always the best and homemade crust is a big plus. Even though it wasn't his special Angel Millie's cookin' he still smiled for his picture. He was a Presbyterian minister but didn't bat an eye when I joined the Methodist Church. Even took him there for his last communion. Believers are believers.

Perfect Pecan Pie

Prep time 10 min Cook time 55 min

1 unbaked pie shell (homemade is the best and can be really fun, also you get an extra one since you don't need a top)

3 eggs slightly beaten                             
1 c Karo (light or dark corn syrup)          
1 c sugar
2 TB margarine, melted
1 tsp vanilla
1 1/2 c pecan halves

In a large bowl stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell.

Bake in 350 degree oven 50 to 55 minutes. I start checking at 30 minutes on crust and a ring of foil will prevent burning

At 45 minutes check with butter knife inserted in center of pie. If it comes out clean, it is done. Cool.  Serves 8

Twist for chocolate lovers: melt 4 semi sweet chocolate squares (1 oz each) with butter

Pronunciation Key: Born in KC, Missouri (Missoura). It was Pa kan, later years in Maine Pee Can. I stuck with my accent as a pee can pie just didn't sound nearly so appetizing.

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