What with all the preparation for Thanksgiving Day going on around here--we bought all the goods and then we skipped baking this year. Joe threw in the yams on Friday morning and I awoke to their roasting aroma.
Pecan Pie BY Julie Campbell and Marguerite Henderson
4 eggs, beaten
1 cup sugar
¼ tsp. salt
1 cup light corn syrup
2 tsp. flour
1 tsp. vanilla
1 cup pecan pieces
1 cup pecan halves
9” pie shell (uncooked)
Bake at 350 for 45 to 50 minutes. Serve with whipped cream or vanilla ice cream.
**P.S. I have downloaded this picture several times and I don't know why it is flipping it...so turn your head to the side and enjoy this picture and then go and make your own super yummy pecan pie...unless you are like Rebekah who informed us this year,"I don;t care like pecan pie!" Then go and eat your pumpkin pie then!
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