|Only one slice left!|
My Mom, Estelle Kreinik, was not only a great stitcher and knitter, but she taught me that making a pie was easy.
Today, I make this pie, a family favorite, for all family celebrations and parties. It is a simple, fast, and fail-proof Pecan Pie that I have used as a base to experiment in creating excellent alternatives to traditional Pecan Pie. Using the same ratios, I have made Walnut Pie (which my Dad loved) and Oatmeal Pie (which my wife and I first tasted in a little restaurant in Cheraw, South Carolina). One of the regular enhancements to this recipe was the addition of cocoa, which I decided to use as an alternative to dark chocolate chips. Also, let it be noted that I am lactose intolerant, as was my Mom. This pie calls for no butter or milk.
- Preheat oven to 450 F (232C)
Mix the following ingredients:
3 eggs-slightly beaten
1 cup (236 ml) Blue Label Karo Syrup (dark corn syrup)
1/8 tsp (.625 gm) salt
1 cup (240 gm) brown sugar or regular sugar
2 tablespoons (30 gm) dark cocoa
2/3 cup (159 gm) ground pecans
1 tsp (5 ml) vanilla flavoring
- Roll out one Pillsbury Pie Crust (pre-made pie crust) and place into a 10-inch (25 cm) pie pan. (I find using a pottery pie dish gives a more interesting presentation. If baked in a glass pie dish, temperature should be 25 degrees (3.8 C) less.)
- Pour mixture into uncooked pie crust
- Before baking, finish the pie surface by spreading 1/3 cup (80 gm) whole pecans. (I often create a design with the nuts)
- Bake at 450 F (232C) for 10 minutes
- After 10 minutes, turn down oven to 350 F (177C) and bake for 1/2 hour.
- Slip a knife blade into the pie; if it comes out without pie residue clinging to the blade, the pie is ready
Instead of pecans you can use any type of nuts, such as walnuts or for those allergic to nuts use 2/3 cup (159 gm) of uncooked oatmeal.