From Grandmother’s Kitchen: Pecan Pie

The holidays have always been a favorite time of year around my house. Not because of presents, but the time spent in the kitchen sharing memories as we bake. At the end of October, the cookbooks fly off the shelves as everyone searches for new recipes to try during the coming weeks. Pies, cakes, candy, and rolls. No matter how many new ones we add, there is always room for the familiar and beloved recipes of yesteryear from Mom’s and Grandma’s kitchen.

One of my favorites is Pecan Pie. Not too sweet. Just ooey gooey goodness. Did I tell you it’s great with a piping-hot cup of coffee? Yummy.

pecan-pie inspired prompts gail johnson

Click to Tweet: There is always room for the familiar and beloved recipes of yesteryear. #recipes #holidays

Pecan Pie

Preheat oven to 325 degrees

1 cup sugar
1 cup Karo syrup
4 eggs
1 tablespoon of vanilla
½ stick of butter, room temperature
1 cup chopped pecans
1 tablespoon of flour
2-9 inch regular shells

In a large bowl mix sugar, syrup, beaten eggs, vanilla, and butter. Add flour and pecans. Pour into piecrusts. Bake for 1 hour or until firm on top. Let cool before slicing. 🙂 Enjoy

Now, it’s your turn. What are your favorite holiday memories? Do you have a favorite recipe book? Feel free to share in the comments.

Happy Thanksgiving!

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12 thoughts on “From Grandmother’s Kitchen: Pecan Pie

  1. My husband was once robbed at work & locked in the walk-in safe, and one of his thoughts was that he might never have another bite of pecan pie! I will have to try this recipe and see if he likes it better. One of our favorite holiday recipes is a Swedish dish called Oostakaka that is eaten with berries on top. My great grandparents brought it over to America with them.

    • Hi, Becky! You will have to let me know how he likes it. Your Swedish recipe sounds delicious. Want to share the recipe in the comments? I would love to try it. If it’s a family secret, I understand.

      • Here is the recipe:
        Oostakaka
        Heat one gallon of whole milk until bloodwarm. Crush one box of rennet tablets and dissolve in 1/2 cup of the warm milk, adding and mixing in a heaping 1/4 cup of flour. Add rennet mixture to warm milk and stir until good curds are formed. Don’t let the milk get too hot, which would stop the rennet from acting. (Rennet is used to make cheese.) Sometimes the rennet is old or with some milks, the rennet doesn’t work quickly. Then I let the milk cool and try again with another box of rennet. This has only happened a couple of times in the 40 years that I have made this. When curded let the mixture cool. Strain through cheesecloth, (I use an old dish towel) and squeeze out the fluid (whey). Some people set aside the whey to use when mashing potatoes, making donuts, etc… Put curds in large casserole dish and add: 1 cup sugar, 4 eggs, and 1 tsp. vanilla. Mix well. Stir in 1/2 and 1/2 (organic really is best if you can find it) to fill the casserole up to about 1/2″ from the top. Put casserole in a pan or pie plate and put in 350 degree oven. Fill pan with water. I usually fill the pan partway before placing it in the oven. Then I have to keep adding water while it bakes. It takes an hour or longer to set. Use a knife in the center to check, and if the knife comes out clean, it is ready. The top is usually lightly golden brown. This is a lot like making a custard or flan. Cool and top with berries of your choice. We like strawberries or raspberries. Our relatives in Sweden like boysenberries, and said the berries one uses depended on the area where you were living.

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