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Nanny's Pecan PieTuesday, June 24, 2008
Posted by: Nicky Morse
One pie

Eating in someone else’s home other than ours did not excite me when I was growing up. I was spoiled with great food. I remember one of the first times I spent the night at a friend’s house when I was a kid. I did not know what to do when dinner was served. I was in shock. It was the first time that I realized how good I had it at home. The food did not taste like what I was used to eating. It is not that I did not appreciate the meal. I just had no idea that people did not eat like us.

I am now often asked if it is hard for me to eat in someone else’s home. I love when someone else cooks. It is really fun for me to relax and see what creative ideas are in other people's minds. Maybe I will even help out a little, if they want.

I went to Texas with Mitzi, my girlfriend, a while ago. It was the first time that I was going to meet her family. Before we went, she kept asking me what I wanted to eat while we were there. I think that her family had concerns cooking for me. Maybe they thought that I was picky (which I am -- a little!). I thought that it would be great to have a really good Southern meal. You know -- brisket with all the fixin's. Well, we got there, and it was a complete Southern meal. And, let me tell you, it was great! I was trying to watch my figure, but every time I walked near the kitchen, I saw the most incredible pecan pie that Mitzi’s grandma (Nanny) had made. I finally broke down and had a piece. It was well worth the (weight). This is the recipe that I would like to share with you.

Ingredients
3 beaten large eggs
1/2 cup granulated sugar
1 cup light Karo syrup
1/3 cup unsalted, melted butter
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup chopped pecans

Procedure
Using a wire whisk, whip the eggs, sugar, Karo, butter, salt, and vanilla until well mixed.
Add the pecans; stir until evenly mixed.
Pour into unbaked pie shell.
Bake 15 minutes at 425 degrees.
Reduce heat to 350 degrees and bake 45 minutes or until filling is set.

Note: I multiplied all of the ingredients by 1.5 for the pie in the photo because I decided to bake it in a 12-inch iron skillet.

Enjoy!
 
 
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