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Monday, October 17, 2011

Pecan Pies

The pecans are beginning to fall from our pecan trees.  We have a family of a momma squirrel and three baby squirrels who live in our biggest and oldest pecan tree in our front yard.  When we sit on our front porch, the momma and babies put on a show for us.  The momma squirrel was taking long looks at Phillip the other day from her favorite perch in the tree.  She climbed down from the tree and scurried over to the porch.  She climbed up on the porch and sat for a moment and then jumped up on the opposite end of the swing that Phillip was sitting in.  He said for a moment he felt a little uneasy but she didn't stay long, just long enough to take a close-up look at him.  The next morning when he opened up the shades, the momma squirrel was sitting in the swing.  She's a rascal!

I have loved pecan pies since I was a little girl.  I was given a recipe that would make two pies at a time many years ago from my friend, Von Barnes.  It took me a couple of years to get the recipe just like I wanted it to.  Instead of making two deep dish pies, I make about two dozen pecan pies in tart shells.  All I can say is yum!  I do love them so!  I always make pecan pies for Thanksgiving and take them to my parent's house in Tallahassee.  I usually make pies a week or so before Thanksgiving for our house, too.  Now here's a recipe for making a holiday memory.

                                                                 Pecan Pies

1 stick oleo, melted
1 1/2 cups light brown sugar
5 eggs, beaten
2 cups light corn syrup
dash of salt
2 Tbsp. self-rising flour
1 Tbsp. vanilla extract
2 cups chopped pecans
2 unbaked pie shells

Pour melted oleo into sugar and mix.  Add eggs, syrup, and flour.  Mix well.  Add salt, vanilla, and pecans.  Pour into shells.  Bake until firm at 350 degrees for 45 - 50 min.

Note:  We buy frozen party shells or Dutch Ann Frozen Tart Shells- pkg. of 8.  I fill about two dozen shells and bake at 350 degrees for 35 min.

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