Fresh from the oven!

If you are fortunate enough to have a friend like mine, Valerie Shealy, you would have fresh South Carolina pecans for this Thanksgiving recipe. While visiting her a while back she offered me some fresh organic pecans, of course being the pecan hound that I am, I accepted; and am now making a  rich, delicious, and easy pecan pie.” Thank you Valerie!

You won’t be able to use Valerie’s pecans for Thanksgiving, but if you are lucky enough to visit the New Albany Farmer’s Market this weekend you might be able to pick some up for your Christmas Holiday baking. She will have a limited amount available for purchase along with her family’s local honey.


3 eggs

1 cup brown sugar

1 tablespoon all-purpose flour

1 cup  dark corn syrup

2 tablespoons butter

1 teaspoon pure vanilla extract

1 1/2 cups pecans

1 (9 inch) unbaked pie shell

Preheat oven to 350 degrees F. Place pie shell in a 9 inch pie pan.

In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.

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