Today is Pecan Pie day, pronounced Pea -Can. It’s hard to find a restaurant in the south that doesn't have pecan pie on the menu. They are a specialty here just like fried chicken and biscuits. Nothing is better for finishing up a good southern dinner like a nice warm piece of pecan pie with a scoop of vanilla ice cream or whipped cream on top. Pecan Pie was one of my husband's favorite, and it got to where I was making him one every couple of weeks. I have a great "no-fail" recipe that is really easy to make. I say it is no fail, because yes, even I can fail with a no fail recipe! Here is the tip. If you use a frozen pie shell, make sure you get the regular one, not the deep dish one. You will think when you start to pour the filling in that it will over flow. That's what happened to me, so the next time I got the deep dish shell and it didn’t cook properly. So...if you have extra filling, just toss it out.
Best Pecan Pie
1 cup sugar
1/2 cup white Karo syrup
3 tablespoons melted butter
1 teaspoon vanilla extract
3 eggs, well beaten
1 cup chopped pecans
1 regular unbaked pie shell
Preheat oven to 375. Mix sugar, syrup and butter. Then add eggs and vanilla. Add pecans and mix well, pour into unbaked pie shell. Bake at 375 for 15 minutes, then lower the temperature to 350 and bake for 30 minutes longer. Pie is done when the center shakes a little, make sure you don't overcook, and once you take it out, put a piece of wax paper over it to keep the pecans from getting too hard.
The filling will firm up as it cools. Top with ice cream, whipped cream, or just plain.
Try your hand at making a pecan pie today, but if your don't have the time to make one, Mrs. Edwards makes one that is nearly perfect! Just heat, eat and enjoy!
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