Looking back on all of my Thanksgivings growing up, a few dishes always come to mind: rutabaga with bacon, sausage stuffing, and green bean salad. But let’s be serious. You can’t have Turkey Day without pie. Every year Grandma Florence makes a pumpkin pie and a pecan pie, which was always my favorite dessert: sticky and crunchy and sweet.
One year while dad was unloading the Oldsmobile, he took the tray of pies—both in glass pie pans—out of the car and accidentally dropped them on the driveway. Thanksgiving ruined! (Ok, not really, but I was really mad not to have my pie).
The funniest part of this story, however, is that after bugging Grandma Florence for the recipe, she said matter-of-factly, “I’ll give it to you, but you know it’s just the recipe from the label of the Karo corn syrup bottle, right?” And the buttery, flaky crust? “Frozen.”
“Grandma Florence’s” Pecan Pie
3 eggs slightly beaten
1 cup of sugar
1 cup light Karo Corn Syrup
2 T. butter melted
1 tsp. vanilla
1 ¼ cup coarsely chopped pecans
1 9 inch unbaked pie crust
Preheat oven to 350. Beat eggs slightly, add sugar, corn syrup, melted butter, and vanilla. Stir until blended. Stir in pecans. Pour into prepared crust.
Bake 50-55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
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