pecan pie and more….

Pecans are the official state nut of Texas and the Pecan Tree is our State Tree, so we are serious about our Pecans.

We eat them raw, roasted, added to salads, side dishes, crushed and topped on crusted meat dishes, but most often, it’s the ingredient in some of the best tasting sweets and desserts.*

Pecan Pie has always been a favorite in my family, expecially during the Thanksgiving and Christmas holidays.

Of course, back in the day, we secured  these buttery nuts the labor intensive method, by hours of hand shelling the pecans. Those perfectly shelled halves were coveted. My childhood home had several Pecan Trees that my Dad planted and nutured and we enjoyed pecans for many years. We realized what a luxury we had when we got sticker- shock in the stores!

It’s one of the easiest pies to make (if you use a ready-made pie crust).  Since my Dad knew how much we all enjoyed this tradition my Mom had started, he would always have one waiting for us when any of my sisters and  our families came for holidays. Great memories of enjoying this timeless Texas treat.

• 1 cup pecan halves or chopped
•  3 eggs
• 1/2 cup sugar
• 1 cup white corn syrup
• 1/8 teaspoon salt
• 1 tablespoon melted butter
• 1 teaspoon vanilla
• unbaked pie shell

Beat eggs by hand. Add sugar then syrup, salt and vanilla and last melted butter. Place the pecans in the bottom of the unbaked pie crust.  Add the filling on top of pecans and bake for 35 to 40 minutes or until done. The nuts will rise to top and make crusted top.

*  A great source of more info and recipes on Pecans is found by the link to the Texas Pecan Board at http://www.texaspecans.org/marketing.html and the non-profit Texas Pecan Growers Association at http://www.tpga.org/index.php Check these out and get creative on so many other ways to enjoy Pecans!