Perfect Pecan Pie (Guaranteed not to be Pecan Soup!)
As kids, one of our favorite Sunday desserts was pecan pie. It seemed like Mama made one almost every Sunday, too. That was the day when we always had even more dinner guests than usual.
You see, people tended to gravitate towards our house at meal time (Mama has always made amazing meals) and my parents had a policy of never turning anyone away at suppertime. Over the years, we ended up “adopting” various bachelor uncles here and there who would show up every Sunday, many of them every weeknight as well. My brother had two friends, brothers, who were invited for dinner one night and literally ate every single night after that (unless they had dates) for the next three years. Mama said she never minded, she always hoped that someone would do the same for one of her kids.
Pecan pie was one of our all time favorites but it was often a hit or miss recipe. Sometimes it turned out perfect but most of the time we had pecan “soup”, which we still loved. Mama laughed along with us as we called it that and she would joke about it as she dished it out into bowls instead of saucers. A friend gave her this recipe when I was a young teen, though, and she announced that Sunday that we were not going to have pecan soup anymore, but pecan pie. Ever since then, its been perfect every single time. Although I’d be lying if I said I didn’t miss those good old days of Mama dishing pie out into a bowl…
Have you ever made pecan soup? Want to make the PERFECT pecan pie?
You’ll need: eggs, sugar, white corn syrup, margarine, pecans, an unbaked pie shell.
One of my reader’s made this pie using my mix in pan pie and said it was fabulous!
Melt butter in microwave.
In medium bowl, beat eggs well.
Blend in sugar with whisk.
Pour in corn syrup.
Pour in melted butter.
Pour entire contents into pie shell.
Place in COLD oven. Turn oven to 300 degrees and bake for one hour.
Mama says “This is the best pecan pie I have found. Guaranteed not to turn to pecan soup”.
Friends, I’d like to introduce you to a dear friend, Terri. Terri and I got to know each other early on in my Southern Plate days when she sent me her recipe for Dixie Cornbread. Just as it was with all of you, I felt an instant kinship to this Magnolia who had been transplanted to the big apple. We’ve kept in close touch via email, telephone, and my mother and myself are going to meet her in the spring where she has invited us for a weekend in “the big city”.
As Southern Plate has grown, one of the things that I miss most is being able to personally email each one of you and respond to every email I receive. I read them each day as they come in and they just mean so much to me. I have an entire stack of emails printed out that I am saving, that is how special they are! Your feedback and emails mean so very much and keep me so excited about Southern Plate!
It has been really bothering me though, that I haven’t had time to email every one back personally because I feel like if you take the time out of your busy day to email me, the least I can do is email back and I do want you to know how much I appreciate each and every one of you.
This is where Terri earns her wings. She has volunteered to help me with my communications by sorting through emails, answering what she can, and forwarding on those that need to go to Mama or myself. I will still be reading every single email but now instead of fretting over not having time to email back, you will each get a response from either myself, my mother, or Terri. This is going to help you get responses to important questions faster and also let you know that your email did get through and was read in a much more timely manner.
Most importantly, its going to be a much more neighborly way of doing things. Basically, our front porch is getting big and we want to expand it so folks have more time to sit, relax, and visit with us. I just have another friend whose gonna be walkin’ around making sure your tea glass is filled and handing out Mama Reed’s Teacakes to everyone so you can get your sugar rush before you have to go back out into the world again.
I hope y’all are having a great week and I also hope this pie makes it on a few tables this Thanksgiving!