Tuesday, December 4, 2012

Miss Margie's Pecan Pie

by Cindy
Wow is it December already?  Christmas is right upon us and it seems like yesterday was summer.  It feels like summer today too with this wonderful warm weather. The last few weeks have been incredibly busy but so wonderful. 
Since all of my family couldn't be together at one time on Thanksgiving, I had two "sittings"at my house that day.  We all enjoyed the food and being together.  It was great to have my mom, brother, and my brother's family over for the first sitting.  My mom, Sarah, Nick and Carter, and Christy and her boyfriend, Ish, came for the 2nd sitting. Christy's boyfriend's mother, Paula, and JD, a friend from Clay, came to eat with us too.  I love to have friends and family at my house.  It's been a little over a year since I moved from Clay, and even though our family circumstances have changed so much, life is good.  I still miss my friends and church family, but I'm making new friends, and I rejoined the church where I attended as a child just last Sunday. 
The week after Thanksgiving I was lucky enough to have my daughter, Sarah, and her son come and stay with me for three days while she attended a work training.  I took off from work and took care of my favorite little boy, Carter.  I know I had a fantastic time and I hope he did too.. He'll be two years old next week, and it doesn't seem possible.  Sarah's getting ready to have another baby in early February, and we're so excited about number 2.

  For one of my Thanksgiving desserts, I made pecan pie.  Margie, Sarah and Christy's aunt, always brought pecan pie to every Thanksgiving that I held at my house and to many church potluck dinners.  Everyone in Clay knew and loved Miss Margie. For many years, she was the heart of Clay School.  Pecan pie was one of her specialties.  I was wondering about her recipe a few years ago and remembered that it was in an old Clay Elementary Cookbook.  In honor of her, I made her pecan pie recipe for Thanksgiving.  It turned out great, but I did have to cook it longer than the recipe said.  It had a great pecan crunch on top and the middle was sweet, gooey, and rich.  My mom told me the key to cooking a pecan pie long enough is to cook it until it cracks in the center.  The pecan top kind of puffs up and causes the crack, and that's when to take it out of the oven.  I covered the edge of the crust with a gadget that protects the edges, otherwise the crust would have gotten too brown. You can't go wrong with Miss Margie's Pecan Pie, so give it a try during this holiday season.   

Miss Margie's Pecan Pie

1 unbaked pie shell
1 cup sugar
dash salt
1/2 cup dark corn syrup
2 T melted butter
1 cup pecans (chopped or whole)

Preheat oven to 350 degree. Beat sugar, eggs, and salt.
  Add the other ingredients and mix. 
Pour into an unbaked pie shell. 
Bake for 30 minutes or until it sets. (I say about 45 to 60 minutes until it cracks)

Recipe from
Butter 'n Love Recipes
Clay Elementary School

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