As crazy and unpredictable as things have been these past few weeks, I’m constantly reminded of just how lucky I am to have my husband, a wonderful family, and amazing friends to support me, including all of you who have shared your encouragement right here on my blog.
Since Thanksgiving marks the official start to the holiday season, I thought I’d share my favorite recipe for pecan pie, which Stephen's grandmother learned from a fellow Army wife back in 1958. Since then, it has been a family staple, and we'll be making it again this year. Have a great day!
Mrs. Tonner's Pecan Pie
3 eggs, beaten
3 tbsp. melted butter
1 tsp. vanilla
1/4 tsp. salt
1 cup corn syrup
1/2 cup sugar (or slightly less)
1 cup or so pecans (1 1/4, if you can)
Stir together all ingredients, pour into an unbaked single pie crust in an 8-or-9-inch pie pan. Bake at 450 degrees for 10 minutes, then reduce heat to 350 degrees and bake 60 minutes longer. Check at 50 minutes to avoid overbrowning.
(Photo Credit: Google Images)