But Thanksgiving is coming, and today is Tuesday, which I sometimes call Tasty Tuesday for the purpose of sharing a recipe. Here is a family favorite. My husband especially requested it this year.
Pecan Pie
4 eggs
1 c dark corn syrup
1 c sugar
1 t vanilla
1/4 t salt
1 T melted butter
Mix above, then add 1 t vinegar
Pour in unbaked pie shell. (1 pie shell recipe: 1 c flour, 1/2 t salt, cut in 1/3 c regular crisco shortening, then add 3 T cold water, a little at a time.)
Add enough pecans to cover the top- 1/2- 1 c
Note: poke nuts down so the filling covers them or they will burn.
Bake 50-60 minutes at 350 degrees F.
Serve with real whipped cream. I'm hungry already!
1 comment:
So Thad brought home a pecan pie he bought from a fundraiser. I looked at the box, and 1/8 pie = 520 calories and 69 carbs or something like that. I so can't have that right now. I'm only allowed a total of 60 carbs each at lunch and supper! But now you're making me want this. :) Isn't Grandma making one? I made it for Thad's family a few years ago and they liked it.
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