Susan Spess Shay

Still playing make believe.


Ready for Thanksgiving?

Pecan Pie

Image by hey tiffany! via Flickr

I’m not ready. I rarely am, but I get there even if it means staying up all night to do so. *wink*

We’re having two Thanksgivings this year. (And I wonder why I can’t lose weight. LOL) One at my dad’s and one here at home.

I’m fixing the main stuff for here at home–turkey, dressing, mashed potatoes, gravy and ham.

To dad’s, I’m taking Green Rice, cupcakes from the Tuela’s Applecake recipe , and Nina Gay’s Pecan Pie.

Nina Gay was one of Mom’s best friends. Her pecan pie recipe is in the FC3’s cookbook I mentioned yesterday. Mom has one in it, too, but she confided in me once that she liked Nina Gay’s better. Maybe it’s because Nina Gay doesn’t put syrup in her pie, so the flavor is just a little different.

Anyway, I’m taking Mama’s recommendation. 🙂

♣ Nina Gay Ferguson’s Pecan Pie ♣

1 C. brown sugar (packed)
1/2 C sugar
1 T flour
2 eggs
2 T. milk
1 t. vanilla
1/2 C. butter melted
1 C. chopped pecans
unbaked pie shell

Mix first 3 ingredients. Beat in eggs, milk, vanilla, and butter. Stir in nuts and pour into shell. Bake in moderate oven (375 degrees) for 45 minutes. Cool.

In case you really like that flavor that syrup in a pie gives, I’ll share Mama’s pecan pie recipe, too.

♥♥♥ Mary Sue Spess’s Best Pecan Pie ♥♥♥

1/2 C melted butter or margarine
1 C sugar
1 C light corn syrup
4 eggs, beaten
1 t. vanilla extract
1/4 t. salt
1 C chopped pecans
1 9″ pastry shell

Combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar is dissolved. Cool. Add eggs, vanilla and salt; blend well. Pour filling into pastry shell, and top with pecans. Bake at 325 degrees for 50 to 55 mins.

I’d love to make Grandma’s Blue Ribbon Hot Rolls. We’ll see if I have the time and energy. 😉