Do you ever wonder where all the crazy names for grandparents come from? My cousin Martha Nell’s grandchildren call her “Muffin.” My grandmother Martha Chambers was supposed to be called Mother Chambers, but somehow her name became “Shimmy.” How she got that name from Mother Chambers I will never know! This is her recipe for pecan pie. When it is baking the aroma takes me back to her house. I love the simple flavor of the filling that doesn’t overwhelm the pecans.
In my search for the best Pecan Pie I have made numerous variations of this pie using dark Karo syrup, cane syrup, dark brown sugar, and different flavorings. I always return to my grandmother’s recipe. It reminds me of home and all I love about my family.
Oh, just so you know, if I’m ever lucky enough to have grandchildren, Doc thinks my name should be “Cutie”!
1 unbaked pie crust, frozen or homemade
1 cup white (clear) Karo Syrup
1 tablespoon unsalted butter
1/2 cup sugar
1/8 teaspoon salt
3 large eggs
2 cups toasted pecan halves or pieces
Preheat oven to 350 degrees F. Toast pecans in a single layer in a metal pan. Bake for
5 to 8 minutes or until pecans are golden brown and fragrant. Remove from oven and set aside. Lower oven temperature to 325 degrees F. In a large mixing bowl, place Karo Syrup, butter, sugar, salt, and eggs. Mix with a mixer on medium speed for 5 minutes. (I know this sounds like a long time, but you want the filling to be frothy. The froth coats the pecans and gives them that sugary crunch!) Sprinkle the pecans on top and dunk them into the filling with a spatula until they are all evenly coated.
Place pecan pie in oven. Bake at 325 degrees F for 10 minutes, then cut oven temperature down to 300 degrees and bake for 45 to 55 minutes more. The pie will still shake in the center (3 inches) when it is done. Enjoy!
Printed in The News and Neighbor on Sept 29, 2012