Ingredients
1 cup white corn syrup
1 cup dark brown sugar
1/3 tsp salt
1/3 cup melted butter
3 eggs
1 heaping cup shelled whale pecans, chopped
1 tsp vanilla
1/4 whole pecans, for decorating pie
2 pie crusts
1. Pre heat oven to 350 degrees F
2. Butter and flour two pie pans
3. Lay the pie crust on the bottom of the pie pan (I get pre made crust, it’s a time saver and LJ approved). Press into the pan, allowing the pastry to be a little higher than the side of the dish to crimp a crust
4. In a mixer combine white corn syrup, brown sugar, salt, melted butter, vanilla and mix well
5. Add slightly beaten eggs
6. Stir in chopped pecans and add to 9″ pie shells
7. Take whole pecans and line the crust for extra decor on the pie
8. Egg wash the crust of the pie, it will give it great color
9. Place into the oven and cook for 50 minutes or until done (cover the crust with foil after it cooks for 15 minutes so it doesn’t burn)
10. Remove and let the pie cool and serve with vanilla ice cream
11. Enjoy!!!
In Memory…
Every year during the NFL pre season I think of LJ Weaks, Tanner’s Grandma. It’s hard to believe it has almost been three years since she passed away, and Tanner had to choose between going to her funeral or playing in his last pre season game at Philly. He chose to play because he knew his Grandma wouldn’t have had it any other way.
Thanks to food and her love of writing, she shared her famous Pecan Pie recipe with me and I will be forever grateful. LJ you are missed but we know you are always looking over us. Love you!!!
Leave a Reply