Mom's Pecan Pie

Thanksgiving and Christmas time bring to mind one of the singularly wonderful things in this life -- Mom's Pecan Pie. Here's the recipe:

Pre-heat oven to 400. Make sure no shell bits cling to the pecans (pecan shell is bitter).

Pour the pecans into the empty pie shell. Break the eggs into a mixing bowl and beat with a fork until well mixed. Gradually add sugar while stirring. Stir in the corn syrup and finally the vanilla. Pour the mixture into the pie shell covering the pecans. Crimp aluminum foil strips around the edges of the pie crust to prevent excessive browning.

Bake for 5 minutes at 400 then reduce heat to 350 and bake for 45 minutes. Test by putting a knife into center of the pie; if the knife is coated, cook longer.

Serve warm.


Commercial pie crusts work fine, but for a completely home-made product, here is...

Mom's Pie Crust

Sift flour and salt into a large mixing bowl. Pour oil into measuring cup and add milk. Add oil and milk gradually into the flour mixing to form a ball of dough. Lay out a piece of waxed paper and lightly flour. Place dough on waxed paper and lightly flour dough. Place another sheet of waxed paper on top and roll into a pie shaped circle with rolling pin. Remove the top sheet of waxed paper and invert the dough onto a pie pan, then remove the remaining sheet of waxed paper. Trim excess dough. To be cute, you can flute or press a fork onto the edges of the pie shell.


Kevin (kevin@davnet.org)

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