Pecan Pie
Once a year, I make a pecan pie. This recipe is amazing and so simple with a press in pie crust, so no rolling pin needed!
The filling recipe is derived from an old cookbook of my mother’s. I don’t remember the name of the book but this particular recipe boasts that Iva D. Deeringer of Topeka, KS won a purple ribbon and $28.50 at the 1965 Mid-American Fair for it. I don’t know Iva but if I ever got to meet her, I’d definitely thank her for this delicious recipe that has blessed my families holiday table for many decades.
NO ROLL CRUST INGREDIENTS
1 1/2 c. flour
2 tsp white sugar
1/2 c. vegetable oil
2 Tbsp. cold milk
DIRECTIONS
Mix all ingredients well.
Press into pie pan evenly.
Refrigerate until cool prior to filling and baking.
FILLING INGREDIENTS
3 eggs
1/2 tsp salt
1/2 c. brown sugar
1 c. light syrup
1 tsp vanilla
2 Tbsp melted butter
1 c. pecans
DIRECTIONS
Beat eggs lightly.
Add salt and brown sugar and beat well.
Add syrup, vanilla and butter and beat well.
Stir in pecans.
Bake at 375 degrees for 15 minutes; Reduce heat to 325 degrees and continue baking for 35 minutes. Cool and serve with your favorite whipped topping.
