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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mother's Pecan Pie Recipe

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This recipe for Mother's Pecan Pie is from CECA Member Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
1 cup Karo syrup, light
1 tablespoon flour
2 tablespoons melted butter
1 teaspoon vanilla extract
⅔ cup chopped pecans
Directions:
Directions:
Mix all ingredients by hand. Pour into pie crust and bake 45 to 55 minutes at 350º.
Personal Notes:
Personal Notes:
My mother, Hazel Nance Streety always made a couple of pies when she knew the grandkids would be at her house. She always made her own crust, with lots of love that made the pies so special. Guess what, she passed that tradition on to me, except I confess, I do use bought pie crust sometimes.

 

 

 

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