About a month ago, we were having a family get together and I was trying to come up with something to make. My grandmother doesn’t go to many of the big family reunion-type things anymore, which is a complete shame for many reasons, but is also a shame because everybody knows that grandmothers are the best cooks at a family reunion. Anywho, I was trying to come up with something to make and so I decided to ask Granny for her pecan pie recipe. (sidenote: Grandmothers can basically cook everything without even thinking about it. So I just loved the vague instructions that I got. Or not.)
First I gathered all of my ingredients. I needed eggs, sugar, margarine (or butter), Karo syrup, and pecans. Part of the reason that I decided to make this pie was because the pecan tree at Granny’s has produced enough pecans to feed the squirrel population of the entire county. You can also use a bit of vanilla flavoring and flour, but those are really optional.
I mixed all of the ingredients up. I did chop 1/2 cup of pecans to go into my filling. I then used as many pecans as it took to fill up the top in a swirl pattern.
My next instructions were as follows: “I put it in at 350 and then I just shake the oven rack to see if it has gelled up.” I will admit, this frustrated me. I am very much a follow the recipe kind of gal. Basically, I baked it for 15 minutes and then opened the oven and shook the rack to see if it still jiggled every 4 minutes or so until it stopped being jiggly (meaning it had ‘gelled up’). I think it was in the 35-45 minute range, but I can’t be completely sure.
Despite not having a real recipe to follow, it turned out beautifully. And it must have tasted pretty good too because it didn’t last long at all!