Hey Amy!

The boss loves pecan pie.  I am not referencing the boss of the house, the boss. That boss.  I try to make him a few pies a year and always at Christmas.  What do you give to the boss who has everything?  The man needs nothing so I try to please his appetite for sweets.  The recipe is entitled southern pecan pie but I am not sure what makes it southern.  The pecans don’t have a southern drawl nor do they sip sweet tea on their lovely porches. 

Ingredients:

2/3 c. granulated sugar
1 c. dark corn syrup
2 c. pecans halves
3 eggs
1/2 c. melted butter
1 9-inch pie shell (unbaked)
whole pecans

Preheat oven to 350.  Combine eggs, sugar, corn syrup, and butter.  Blend well.  Stir in pecan halves.  Pour into pastry shell; garnish with whole pecans (I enjoy laying them out in a pattern.  If you don’t have the time, just toss ‘em in I suppose.)  Bake for 50 minutes.

Most recipes only call for 1 cup of pecans but I like to double the amount of nuts.  It makes the balance of sweet with nutty a bit more even.  Neither taste overpowers the other.  Do what you like when you make this.  You are making this one, right?  You should because it’s one of Nany’s recipes.

xo–me

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