(Inside: You know that recipe that, even when you were a kid, you always wanted to try making? But you were too afraid to do it–because mom’s was so amazing. I finally did it. I borrowed mom’s recipe box and I made a Traditional Pecan Pie. You’re not going to believe how easy it is.)
I have so many fond memories of mom cooking things for Thanksgiving and Christmas dinners.
Of all the things that stand out in my mind, remembering mom working to make our family get togethers enjoyable for everyone (peeling grapes for the fruit salad for grandma, leaving pepper out of everything for Uncle Bubba, that kind of thing), that is the meaning of being “mom” to me.
And I always wanted that. I wanted to be the one to give my family those warm feelings and a hug–with food.
One of my favorite recipes that she always made (but I’ve been too afraid to try until now) is Traditional Pecan Pie.
I just didn’t want to screw-up that memory.
But boy, it was so simple…there’s really no way I could have screwed it up. LOL!
Mom always had so much going on in the kitchen, it was kind of hard to tell what it was that she was making at any given moment, when she was cooking for everyone.
Now that I’ve taken on that mantel, I was so ridiculously surprised that the Traditional Pecan Pie was actually so easy.
I mean, it looked SO HARD–but maybe it was because she was making pumpkin pies and sweet potato pies and the pecan pies at the same time…
Ok. Now, you need a lot of pecans for this Traditional Pecan Pie, so get ready to hit the store–but pin this before you go so that you can find the recipe again when you’re good and ready.
And, remember, you can freeze these, so if you make them a couple weeks beforehand, you can totally have “fresh” pie on the big day…
Traditional Pecan Pie
You know that recipe that, even when you were a kid, you always wanted to try making? But you were too afraid to do it--because mom's was so amazing. I finally did it. I borrowed mom's recipe box and I made a Traditional Pecan Pie. You're not going to believe how easy it is.
- 1 pie crust unbaked
- 3 large eggs
- 1 cup sugar
- 1 cup corn syrup light
- 1 tspn vanilla extract
- 1/4 tspn salt
- 1 cup pecan halves/broken pieces
Preheat oven to 450-degrees
Lightly beat eggs.
Mix all ingredients with the exception of the pie crust and pecans.
Beat on low for 1-2 minutes to ensure ingredients are thoroughly mixed.
Add pecans and stir by hand until completely mixed.
Pour into the unbaked pie crust.
Bake for 10 minutes, then turn down the oven to 325 degrees and bake for 40 minutes.
Serve while warm with some whipped cream.