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Perfect Pecan Pie

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.