My Mom's Pecan Pie

My boy came home from Thanksgiving at his dad's asking, "Can I have any leftover pie?" Imagine his horror and surprise when I told him, "I didn't make any pie this year."

Because. We didn't have any kitchen countertops.

So I told him that when he got his first college acceptance letter, I'd make him a pie. 

Fortunately or unfortunately he got a college acceptance letter BEFORE we got any kitchen counters. So I made him this pie...on the dining room table. We were also out of wax paper and had to use parchment paper, which is not the same at all.

Still, it was yummy.

I had a lot of help with this particular pie.

Total wrong way to roll out pie crust

My point is, this post does not include instructions for making the crust. Because I did it all wrong this time. You need actual kitchen counters, and also wax paper, preferably.

The crust is the hardest. Here's the easy part. You put in the pecans. Mom's recipe says to chop them first, but I wanted them all big and pretty.

Mix together everything else except the butter and pour the mixture over the pecans. This way they all get nice and yummy glazed with the filling as you pour.

Then you just put little pats of butter on top and bake!

Pecan Pie

2 cups pecans, (coursely chopped if desired)
1 cup sugar
1 cup light corn syrup
2 tablespoons flour
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
2 tablespoons butter (optional)
one 8 or 9 inch uncooked pie shell

Line pie shell with chopped pecans.
Mix all other ingredients except eggs and butter.
Mix in beaten eggs until well blended.
Pour over pecans and dot with butter (if desired).
Bake at 350 degrees until firm - 45 minutes to an hour.
Allow to cool before cutting.