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…
- 3 eggs
- 1 C sugar
- ½ C White Corn Syrup
- ¾ stick margarine, melted
- 1 C chopped pecans
- 1 unbaked pie shell
- In a medium bowl, beat eggs. Blend in the sugar. Stir in remaining ingredients, mixing well. Pour in pie shell and place in cold oven. Turn oven to 300 degrees. Bake 1 hour.
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!