I share this pecan pie recipe as a public service to the rest of the planet. Pie, or pah, as they say in the south, is something I have credentials to comment on for I encourage all the cooks in our church to bring their pastor (me!) a first fruits offering from every 9×13 or pie pan that comes out of their oven. Folks, the Bible says to do this and we follow the Bible at Church at the Gate!
My daughter Kaitlyn made this pie for me this past Thanksgiving and eating it was a spiritual experience!! I submit it to the Christmas cooks of the world knowing that this recipe alone has the power to change lives and release great joy and delight. Try it and send us your feedback in poem form.
Best Pecan Pie Ever
Thanks to Woodangela at www.allrecipes.com for her mom’s recipe. She comments; “Every time I make it, everyone says it is the very best they have ever eaten. Pecan pies today seem to be all corn surypy, so all you can taste is sweet. My recipe is sweet, but buttery, almost caremelly.”
1 unbaked pie crust
½ cup butter – melted
1 cup sugar
1 cup butter flavored pancake syrup
¼ teaspoon salt
1 teaspoon vanilla extract
3 eggs
1 cup pecans – or enough to cover the bottom of the pie crust
Preheat oven to 350. Beat three eggs well in a medium/large bowl, mix in salt, sugar, and pancake syrup. Mix well, then slowly add melted butter a little at a time to egg mixture. Finally add vanilla. Arrange pecan on the bottom of the pie crust, and then pour the syrup mixture over the top. Lightly wrap foil around the edge of the crust to prevent over-browning. Place into preheated oven and bake for 20-25 minutes. Remove foil and continue baking 20-25 minutes. Pie is done when a knife inserted into the center comes out clean. Cool, cover and chill prior to serving.
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