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Monday, November 12, 2012

Pecan Pies

Pecan Pies
Growing up, this was my daddy's favorite pie, as well as my favorite.  When Phillip and I were dating, one of the places that we loved to eat at was Morrison's Cafeteria.  His dessert of choice was strawberry shortcake and I always ordered a piece of Pecan Pie. 
My daddy still loves Pecan Pie and I make Pecan Pies for Thanksgiving and take to their home in Tallahassee.  My recipe makes two pies or 28 pecan pie tarts.  I like the pecan pie tarts because they're individual servings and just the right size.  You can always eat an extra one if one is not enough!

I had painted a dry erase board with chalkboard paint to use at The Market at Dothan Nurseries to advertise my jellies.  My dear friend, Barbara, suggested to me that her mother, Peggy Jackson, (who is an artist) would love to paint something on the chalkboard for me.  She painted yellow sunflowers with green vines and I have been so appreciative of her doing this for me.  She would not let me pay her but did request that I make for her some pecan pies.  She is living in an assisted living home that she has renamed Shady Pines with nine other ladies.  They all enjoy watching Dancing With The Stars and her daughter, Barbara, is going to take the pies that I baked for them to enjoy for their dessert on Tuesday.  They will have the pies for their dessert as they watch their favorite show.
Pecan Pies is a Thanksgiving tradition for our family.  It can be for your family, too.
Pecan Pies
1 stick butter, melted
1 1/2 cups light brown sugar
5 eggs, beaten
2 cups light corn syrup (Karo Syrup)
dash of salt
1 Tbsp. vanilla
2 Tbsp. self-rising flour
2 cups chopped pecans
2 unbaked pie shells
Pour melted butter into sugar and mix.  Add eggs, syrup, and flour.  Mix well.  Add salt and vanilla and mix.  Stir in pecans.  Pour into shells.  Bake until firm at 350 degrees for 45 - 50 min. 
I pour the filling into 24 - 28 tart shells and bake for 35 min.

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