(No one sent a recipe for deviled eggs... I'll keep a look out in some of my church cookbooks I've toted from kitchen to kitchen the past I-don't-know-how-many-years... So I thought I'd share another Southern-Take-it-to-the-Funeral recipe.
The Southern pecan pie.
First, let's get something straight. There really is more than one way to say "pecan."
PEE-can.
pee-KHAN.
I go with the second. My mother went with the first.
Either way...pecan pie is...oh-my-gosh! When I was a little girl, it was my favorite dessert. I have the grandest memories of Mother shelling pecans just for my pie. Memories of walking around in my grandmother's yard, picking up pecans with my cousins. There was a way to hold two together, squeeze, and crack them.
I could not eat them raw, however. I was allergic and am still allergic to the raw pecan. Disappointing to say the least.
But in a pie... now we're talking. Check out this recipe:
3 eggs, separated
1 tsp. flour
1/2 stick butter (melted)
1 tsp. vanilla
1 cup corn syrup
1 1/2 cups pecans
2 shallow unbaked pie shells
Beat egg whites and yolks separately, then together. Add flour, sugar, syrup, and pecans. Place in a pie shell. Bake in a 300 degree oven for 35 minutes or until done.
Be sure not to overbake.
(Heavens no!)
Enjoy!
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