Having just celebrated Labor day, now is the time to blog about a labor of love. Twenty plus years ago, I made pecan pies for a family Thanksgiving luncheon. Dad declared it the best pecan pie he ever had, and claimed the little that was left over for himself. Thereafter,
for each Thanksgiving and Christmas, I would make pecan pies for my family get together, making sure to bake an extra one for Dad to enjoy later. Also, there were those times over the years when I made them for his birthday, and father's day. Then there were those times when I made pecan pies for him just because I wanted to. A lot has changed over the years, especially in the past few years. For the last couple of years I have had to chop up the pecans extra well, because of Dad's tendency to choke, and now there is his decrease in appetite,---even for pecan pie. My days of making pecan pies for my Dad are coming to an end, but for over twenty years, it has been a labor of love. My reward--- the enjoyment he has so freely expressed.
PECAN PIE
3 Tablespoons butter or margarine
1/4 cup packed brown sugar
1 1/2 teaspoons all-purpose flour
3 eggs slightly beaten
1 cup corn syrup
1 teaspoon vanilla
1 1/2 cups pecan halves
1 (9 inch) unbaked pie crust
Cream margarine,(or butter),brown sugar and flour. Add eggs, mix well. Add corn syrup and vanilla, mix well. Spread pecans on pie crust. Pour filling over pecans. Bake at 325 degrees for 50 to 60 minutes, or until set - (knife inserted in center comes out clean).
