Lynda's Pecan Pie
I love anything with pecans in it. As a little girl. I spent hours getting them out of the shell with a nut cracker and separating them from the bitter part they are encased in. Ou-e nast-ee! I remember my father’s company trucks making detours on their route to Morgan City, La., stopping at the Morgan City Bakery to pick up pecan pie tarts just for me. I wonder if the bakery is still in business. They were the best.
I don’t know if the pie recipe that follows is the same; but it is pretty darn close. I have made this pie for years and when you warm a slice and add a scoop of vanilla or cinnamon ice cream on top, you are in for a real treat.
Pie recipe
- 2 eggs
- ½ C sugar
- ½ C Dark Karo syrup
- 2 T butter softened
- 1 t vanilla
- 2 C pecans (1 C chopped-1 C whole)
- 1 prepared pie crust (prefer Betty Crocker deep dish)
- Mix all the ingredients together using only one of the cups of chopped pecans
- Pour into an unbaked pie crust
- Cover the entire top with the whole pecans
- Bake at 375 degrees for 30 to 35 minutes.
My infatuation with pecans is peaked again every time I come across a new recipe. This one is really easy and a great pick-up dessert when friends pop in. Freeze what you don’t use without the cream topping and pull out when needed.
- Pecan Pasties
- 1 C sugar
- 3 eggs
- 11 graham cracker squares crushed
- 1 C chopped pecan
- ½ t almond extract
- ¾ t vanilla
- 1/2 t baking powder
- 1 C whipping cream
- 3 t powdered sugar
- Preheat oven to 350 degrees
- In a bowl beat eggs with baking powder.
- Slowly add sugar and continue beating until stiff.
- Carefully fold in graham cracker crumbs and pecans.
- Add extracts.
- Heavily butter mini muffin tins
- Pour batter in tin to ½ full.
- Bake tarts in the oven for 8 minutes or until tarts start to rise.
- Chill for 4 to 5 hours.
- Before serving whip cream with sugar and dollop over tarts. Without the whipped topping, the tarts freeze well
