Today is National Pecan Pie Day. Why this holiday is hosted in July, I will never know. Pecans do not come into season until the fall. Maybe it was designed to encourage us to use up all the pecans we have stashed away from last season in preparation for the new crop.
PECAN PIE
3 eggs beaten
3/4 cups sugar
1/2 cup light corn syrup
1 Tablespoon vanilla
1 cup chopped pecans
1 – 9 inch unbaked pie crust
a handful of pecan halves (optional)
In a large bowl combine first four ingredients. Beat well. Add chopped nuts. Pour into pie crust. Top with pecan halves (optional). Bake at 350 for 45 minutes. Allow to cool completely before serving.
I am not sure of the original source of this recipe. It is the one my mother-in-law has used for 25 plus years.
