Wednesday, December 21, 2011

Georgia Pecan Pie

Merry Christmas to you and yours.

This recipe for Georgia Pecan Pie is from my late Aunt Jerry. She lived in Winterville, GA, just outside of Athens, and had a number of pecan trees in her yard. Her husband, Bob, still brings grocery sacks of pecans into town. There really is nothing better. And, if your holiday festivities require a pie, don't get one from the store. This is easy-peasy and really delicious. My only word of warning about making pecan pie (and pies in general) is that you need to make it at a time when you have several hours for it to cool before serving. There is nothing worse than thinking a pie is ready, but finding it either like molten lava (pecan) or runny (fruit pies).

Aunt Jerry's Georgia Pecan Pie

Prep Time: 15 minutes
Cooking Time: 50 minutes
Preheat oven to 350 degrees


1/4 cup butter, softened
1/2 cup sugar
1 cup dark corn syrup (Karo)
1/4 tsp. salt
3 eggs
1 cup Georgia Pecan halves
1 9-inch unbaked pie shell

Cream butter to soften with hand mixer. Gradually add sugar and cream until fluffy. Add syrup and salt. Add eggs--one at a time, beating well after the addition of each egg. Stir in pecans using a spatula. Pour filling into unbaked pie shell. Bake at 350 degrees for 50 minutes, or until knife comes out clean.

Now, Uncle Bob writes at the bottom, "Have a glass of wine (or two) while you wait." I'll let you decide on that or not.

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