1. purchase deep-dish pie crust. take home, & put in freezer while you complete steps 2 through 6.
2. place medium-sized bowl on counter. put small bowl on counter, too. and, while you're at, put egg beater on counter.
3. preheat oven to 325 degrees (farenheit).
4. take egg carton out of fridge (if you discover you have no eggs, return to grocery store), crack three eggs (one at at time unless you are a chef/magician), allowing only the whites to go into the medium bowl & placing the yolks into the small bowl, then attempt to remove miniscule shard of egg shell with fork, rubber spatula, & finally your finger, chasing it around and around the bowl drawing upon all reserves of zen attitude.
5. beat egg whites a bit, add yolks, and beat completely.
6. add one cup sugar, one tablespoon (T) melted butter (i added the 'melted' instructions just to, you know, make it
mine), one cup corn syrup (8oz), one cup pecan pieces, one teaspoon (t) vanilla, & a dash of salt ('dash' being a vague term that is something akin to the more precise quantity of 'a smidgen').
7. remove pie crust from freezer and pour pecan pie mix into it, place on center rack of oven, and bake for about an hour.
8. pie should closely resemble professional-grade* pecan pie featured above. (*defined as pie baked from recipe passed down through multiple generations of pecan pie-makers, including one's mother-in-law.)
our boys and the original pie-maker (their grandmama), biding time at Cracker Barrel, which was the hostess of our Thanksgiving Feast this year. it should be noted that said boys are descended through said grandmama from Captain John Woodlief, of Berkeley settlement in Virginia, the site of the first thanksgiving in 1619 (
http://www.berkeleyplantation.com/).
(those new england pilgrims didn't get their act together until 1621.)
the best thing about Thanksgiving is family.
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| Mike and his mama |
