Living in Texas, pecans are pretty much a staple in our kitchen. We had three pecan trees in our yard and my Dad has been taking care of them for years. I grew up enjoying pecans for years, except for when we all had to sit at the table and take them out of the shell while Dad cracked them with his handy-dandy pecan cracker. I had no idea that these precious nuts cost so much until one year when I lived in Virginia I ran out of the frozen stash from my Dad and had to go and buy a pound. WOW. And they were little bitty things, not the nice big pecans that our Texas pecan trees gave us year after year. After that, I didn’t mind sitting at the table and shelling out pecans so that I could take some home!
Of course with pecans came desserts, cookies, breads, and of course, pecan pie. We had several family recipes over the years that we tried, but the one we stick with now is straight out of the Crescent Valley Baptist Church Women’s Fellowship cookbook back in 1996. This was the church our family went to for years (my parents still do) and wow, can those ladies cook! There are five pecan pie recipes in it … but our favorite is one submitted by Lisa Fleming, the pastor’s wife from the time of publishing. Easy to put together and you won’t end up with a mushy pie at the end … it is the best we have found yet, and believe me, we’ve tried a lot!
from Lisa Fleming, published in the Crescent Valley Baptist Church Fellowship Cookbook 1996
1 cup Sugar
1/2 cup light corn syrup
1 cup chopped pecans
1 tsp vanilla
1/8 tsp salt
1 tsp butter (melted)
Beat all ingredients together. Pour into a 9-inch unbaked crust. Place in middle rack of oven, cover pie edges if possible with foil. Bake at 375 Degrees for 55 minutes. It may be a little jiggly when you take it out, but it will set as it cools.
Isn’t that easy? You could even dump everything into a blender and blend it all together and then pour it into the shells. Enjoy! Next up, Crunchy Caramel Apple Pie.