The older children’s father is a pecan pie fan. He is a southern boy. I don’t know just how his mother makes her pecan pie. Perhaps similar to this, but I am betting she goes the Karo syrup route. This one has a choice of maple syrup or honey which brings out the richness of the pecans.
Down South Pecan Pie
Unbaked 9″ pie shell
1/2 cup butter or margarine
1/2 cup granulated sugar
3/4 cup white corn syrup
1/4 cup maple flavored syrup or 2 tablespoons honey
3 eggs, slightly beaten
1 teaspoon vanilla
2 cups pecan meats
1 cup heavy cream, whipped
Heat oven to 350 F. Cream butter well. Add sugar slowly, creaming till light. Slowly stir in syrups, eggs, vanilla, 1 cup nuts. Pour into shell. Top with rest of nuts. Bake at 350 for 55 min. Cool. Serve small wedges with whipped cream, flavored with sherry if desired. Nice with small bunches of grapes.
Fudge nut: Reduce butter to 1/4 cup, pecans to 1 cup. Add 2 sq melted unsweetened chocolate to butter
Coconut: Substitute 1 1/2 cups shredded coconut for pecans, lemon juice for vanilla, and add 1/2 tsp salt.
Walnut or Peanut Pie Substitute walnuts or peanuts for pecans