It feels a little funny to be sharing a pecan pie recipe in January. There are no holidays in January where pecan pie is customary. But why does it have to be a holiday for pecan pie?
My husband gave me a funny look when I announced I was making pecan pie. But it’s not every day someone gives you shelled pecans like we had some sweet friends give us! He didn’t put up much of a protest just commented it was a little random for me to choose pie to make with the pecans. Random I am, honey.
After poking around on Pinterest I decided to text my mom and ask how hard it was to make a pecan pie. She answered back with my Ma’s recipe and a not hard, but haven’t used this recipe.
Now I live in my grandparents’ house, but I always feel closest to my Ma when I’m using one of her recipes in her kitchen. She passed away in 2020. It always puts me in a good mood to do. I was delighted to try out her recipe on this pie, and after trying I wanted to share. It’s so easy!
-3 eggs, beaten
-1/4 cup white sugar
-1 cup brown sugar
-1/2 cup butter
-1 teaspoon vanilla
-1 level tablespoon plain flour
-1 cup pecans
1. Preheat oven to 350*.
2. Beat eggs, add remaining ingredients and mix well.
3. Pour in uncooked pie crust. Bake for 30-40 minutes at 350*. Jiggle pan to see if done in middle, cook longer as needed.
Note- I didn’t want to roll out my pie crust. It looks very ugly. I am someone who should use a store bought crust but I wasn’t going to wait until I got one.