Jackie’s Pecan Pie

I took dinner to dad for Father's Day yesterday, all of his favorites: roast beef, mashed potatoes, green beans, cole slaw, crusty bread, and pecan pie.   Actually, I think with the exception of the pie, these were my favorites, but no matter, a meal of fresh, homemade food is a pleasure for my dad, as is the company. He does like pecan pie though, so dessert was a no brainer.

As you know, I am not particularly a pie person. Growing up, pie always seemed more like a punishment than dessert. Hot fruit in a crust?  That's breakfast, not dessert. The ideal dessert for me was a cookie.  But I've grown, literally and figuratively, and have come to appreciate pie. This recipe, appropriately, was my mother's. I'm told by pie fanatics that this is the best recipe for pecan pie. The secret, apparently, is the higher temperature at which the pie is baked, causing a toasting of the pecans, resulting in a richer flavor. It is exceptionally good. Here is the recipe in her own words, but I found the addition of another 1/4 cup of pecans to be just perfect.

Jackie’s Pecan Pie

3 eggs, lightly beaten

2/3 cup sugar

1⁄4 tsp. salt

1/3 cup melted butter

1 cup dark corn syrup

1 tsp. vanilla

1 cup pecan halves

1 9-inch unbaked pie shell

Preheat oven to 375°F.

Mix together all ingredients except pecans and pie shell. Stir in pecans. Pour into unbaked pie shell and bake 40-50 minutes.

This post is linked to:

Amaze Me Monday

Tuesdays At Our Home
Inspire Me Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays