|Two Pecan Pies I baked last Thanksgiving!|
I want to share my Pecan Pie recipe with ya'll! I grew up in the kitchen with both Grandmothers... My Mother didn't know how to boil water when she married Daddy... While my sisters were chasing boys, I was learning how to cook! I am so happy looking back at all those special memories we shared in the kitchen! The recipe I am sharing today comes from my Mother's Mother.. I called her "Memmey". She was a very sweet Godly southern lady. What a wonderful cook Memmey was! I miss her so much.
1 stick butter, melted
1 cup sugar
3/4 cup light Karo Syrup
1 teaspoon vanilla
2 Tablespoons self-rising flour
1 cup pecans, chopped or whole * I prefer a rough chop.
Preheat oven to 350 degrees. I large mixing bowl cream butter and sugar. Add the eggs one at a time & stir. Add the remaining ingredients and stir until well blended. Fold in pecans. Pour into one deep-dish or two reg pie crusts. I prefer the refrigerated pie crusts over the frozen varieties.
Bake for 45 min- 1 hr. Check your pie after 30 min. If the pie crust is browning too much. Cut a circle in aluminum foil to go around the pie crust only.