Had I a better handle on forethought, I would've snapped a shot of my first pecan pie before helping devour it. Mental note for Pecan Pie No. 2.
My Mamaw Walters made THE perfect pie crusts.
I know I'm probably romanticizing it just a smidge, as good childhood memories are often gilt-framed. But she was baking up until I moved to Tulsa in 1998, and her pies -- particularly pecan, blackberry and cherry -- were the best I've ever had.
And it was the crust on each that put the taste experience over the top -- moderately light, very buttery and flaky, all without being greasy. It was magical.
So magical, in fact, that apparently the recipe doesn't exist. I can't recall Mamaw ever following a recipe for anything, especially stuff she was known for making. The secrets to her crust went with her to heaven. Love and miss that woman so much, especially this time of year.
When I was a freshman in college, I fancied myself a baker for a few months -- a time period when I gained the freshman 30, not the stereotypical 15 other new collegians did. Anyway, I attempted a chocolate pie, and the crust was AWFUL -- kinda like a damp, oversized Pop-Tart. Obviously, I still ate it.
Since then, I haven't attempted a pie crust. But I hope Mamaw would be proud that I made a pecan pie for Thanksgiving, following the recipe on the back of the Karo light corn syrup bottle. Instead of a homemade crust, I used the roll-out, refrigerated Pillsbury kind, which was good.
But if you have a FABULOUS pie crust recipe, will you let me know, please? I'd love to attempt it.
In the mean time, here's that fabled Karo syrup pecan pie recipe that scores of Southern women have used forever, even though they'll say they don't. Bless their hearts.
KARO CLASSIC PECAN PIE
1 cup Karo light or dark corn syrup (I used light for mine, but I wanna try dark next time -- or both)
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon pure vanilla extract, like Spice Islands (Pure makes a difference!)
1-1/2 cups (6 ounces) pecans (I chopped mine, but whatever)
1 (9-inch) unbaked or frozen deep-dish pie crust
1. Preheat oven to 350.
2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness below). Cool for 2 hours on wire rack before serving.
TIPS
*To use prepared frozen pie crust: Place cookie sheet in oven, and preheat oven as directed. Pour filling into frozen crust, and bake on preheated cookie sheet.
*Pie is done when center reaches 200. Tap center surface of pie lightly; it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is over-browning, cover edges with foil (I borrowed one of those pie crust cover thingies, which I'm sure have a more scientific, consumer-friendlier name.)
*To reduce calories, substitute new Karo Lite Syrup for the other light or dark varieties.
Peace, love and pecans ... XOXO
