living in the woods and making stuff

Pecan pie, from a recipe from my dear friend Jeanne McCanless. Jeanne passed away last week, and we are all thinking of her, and all that she shared with us, taught us, and gave us. She is someone who I am particularly thankful for today!

Here is her pecan pie recipe. Due to a slight spelling error it has turned into “borken” pie, which is how I will definitely remember it.

Utterly Deadly Southern Pecan Pie (Borken Pecan Pie)

4 eggs
1-1/4 cups clear Karo syrup
1-1/2 cups borken [sic] pecans
1 cup sugar
4 Tbsp. butter
1 tsp. vanilla

Boil sugar and syrup together three minutes. Beat eggs (not too stiff) pour in slowly the hot syrup, add the butter, vanilla and pecan meats. Turn into a raw pie shell and bake 350 degrees for 45 minutes or until set.

I didn’t follow the recipe exactly…which is typical. I was afraid to add the eggs right into the hot syrup, so I whisked the butter and syrup into the eggs, bit by bit.  I also added an extra 1/2 cup pecans…

The pecans came from my dad. I think that he got them at the Dutchman’s Store, and they are this year’s crop from Missouri. Yum!

Jeanne got the recipe from a coworker when she was a telephone operator. According to Jeanne’s son Jamie, they would actually have the pie on Christmas Eve, as it is super rich! It would be a treat all by itself.