I (Susan) live on a pecan orchard. Well, my lot used to be on a pecan orchard, so I have several pecan trees still on my property. Right across the back fence is the largest working pecan orchard in Texas. It is a thing of beauty hosting the uninhibited growth and reproduction of white tailed deer. I think that a deer may upon occasion fall prey to an accident or a possible coyote, but basically, there are no predators. They do not seem to be afraid of cars and traverse the road freely, often stopping traffic.
But back to the pecans, did you know that pecan trees produce pecans every other year? So, in an orchard, the trees are planted to produce in alternate years and that includes the ones in our yard. 2010 didn’t produce hardly any pecans for us. Fortunately, in 2009, I put a lot of pecans in the freezer and we are still eating on them. The are still quite good.
Since we celebrated our anniversary (34th) this weekend, I decided to make my hubby a pecan pie. It is one of his favorite desserts. In 1982, I received a cookbook from the Irving Community Hospital Foundation where my aunt worked, which was sold as a fundraiser. The recipe of the Southern Pecan Pie that was in that book became a family favorite and I have not tasted a pecan pie that I liked better so, it is the only recipe I use.
However, recently my new sister-in-law brought a pecan pie to a family gathering and it might compete. I haven’t seen that recipe yet but I will say that it might be as good, if not better. I will find out and share it later. For today, here is my favorite pecan pie.
SOUTHERN PECAN PIE ( N.E. TEXAS STYLE)
2/3 cup Sugar
1 cup White Karo Syrup (I use Blackburn’s from Jefferson Texas)
1/3 cup Melted Butter (not margarine)
2 cups Pecan Halves
Dash of Salt
1 tsp Grandma’s Molasses (optional)
Beat eggs and sugar. Add other ingredients and mix well (except pecans). Place the pecans in unbaked pie shell and pour the rest on top. Bake at 350 degrees for 50-60 minutes or until done. My oven took 50 minutes but I had to cover it for the last 10 minutes to keep it from getting too brown. I leave my pecans in halves because my husband prefers it that way. It sort of makes it taste like it is covered in sugared pecans.
Hope you will share you recipes and check out other posts at Tuesday’s Tasty Tidbits !
Hi, my name is Susan and I have only been blogging for a few months but I love it.Permanent Posies (Creative Chaos) is my blog and my subject matter is…well, that depends on the day and the mood. But, for the most part, I love cooking, watching the Food Network, reading cookbooks and, of course, eating. I am also an artist and spend time each week in my studio (bedroom) oil painting. I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love. I am quite skilled at shopping 🙂 and finding a bargain just makes my day.