Pecan Pie

Pecan Pies
Makes 3 pies

16 oz. pecans (Stone Mountain Pecan Company)
2 sticks margarine (Parkay)
16 oz. package light brown sugar (Domino or Dixie Crystals)
1 heaping tablespoon (serving tablespoon, not measuring spoon) self-rising flour (White Lily)
16 oz. bottle light corn syrup (Karo)
1 tablespoon (serving tablespoon, not measuring spoon) imitation vanilla
6 eggs
3 regular size (not deep dish) frozen pie crusts (Pet-Ritz)

Melt margarine in the microwave for about 2 minutes or until melted and set aside.
Prepare your pecans. Remove any unwanted brown pieces from the pecan crevices and shake out pecan crumbs in a colander.
Place brown sugar in a large bowl. Work out any lumps with the back of a spoon. If the brown sugar is too hard, you can loosen it up in the microwave. Heat it for a few seconds and it will be fine.
Add a heaping serving tablespoon of self-rising flour and stir until the flour disappears into the brown sugar.
Add a bottle of light corn syrup. Then add 1 serving tablespoon of vanilla and stir until thoroughly combined.
Add melted margarine. Fold carefully into the mixture so it doesn’t splatter. Fold until the margarine is thoroughly worked in and disappears.
In a separate bowl, crack open six eggs. Remove the “roosters” and loosely beat the eggs with your spoon.
Fold the eggs into the pie mixture until they disappear.
Add pecans and stir until completely coated.
Remove three pie shells from the freezer at this point and check for cracks. If you do have a crack, thaw and knead the crack together and refreeze.
Pour the mixture evenly into the three shells. You’ll probably have a little bit leftover in the bowl. Tap tops with a spoon to check consistency and make sure there is the same amount in each pie. Redistribute pecans if necessary to make equal.
Bake for 45 minutes to an hour at 350. Cook pies until they swell and then fall. At that point they are done.
Remove and cool for about three hours. Store on the counter or in the refrigerator depending on how you like your pie.

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