Some of our favorite recipes are favorites because they taste great, or because they are easy, and sometime because of where they come from. This month’s recipe is all three, and it came from my grandmother Wilson. While she was still living at home with my grandfather, before Alzheimer’s and everything that came later, she wrote down her pecan pie recipe by hand in fountain pen on a recipe card… and I still have it. When people tell me that they don’t like pecan pie, I always tell them it’s because they never had “real” homemade pecan pie. See what you think:
Ingredients (serves 6):
- 1 ½ Cups brown sugar, packed
- ½ Cup white sugar
- Pinch of salt
- 2 Tbs flour
- 2 or 3 eggs, lightly beaten
- 1/3 stick butter, melted
- 1/3 to ½ Cup whole milk or light cream
- 1 ¼ cup pecan halves
- 1 unbaked 9 inch pastry shell
Preparation:
Spread pecans over bottom of unbaked shell. Mix together all of the other ingredients and blend well, but do not over mix. Pour mixed ingredients into unbaked shell over pecans. Bake 30-40 minutes or until pie is browned and set. Heat from pie will cause to become firm after removing from oven.
Serve and enjoy!
