One of my favorite memories of Thanksgiving and Christmas is my Grand mother’s Pecan Pies. She’d always pull me off to the side, in private, and tell me she made them just for me. They were my pecan pies. I’m not sure if she told my cousins the same story, but nonetheless, Pecan Pies bring back those memories with vivid detail. Although she’s since passed away, she lives on in many of her recipes that have been passed down to our generation. I’d like to share this one with you.

Ingredients

• 3 eggs
• 1 cup white corn syrup (I use Karo)
• 1 tsp vanilla extrac1 tsp almond extract (I add this to all my desserts)
• 1-1/2 c light brown sugar
• 1/2 stick butter
• 2 cups pecans (halves and some broken)

Instructions

Preheat oven to 350 degrees F. In a large bowl cream butter and add sugar and eggs. Mix gently. Add vanilla extract almond extract, syrup and pecans. Pour into an unbaked pie shell. Cook for 45 minutes. Cool before serving, then top with your favorite ice cream (preferably vanilla), or whipped cream.

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Thank you avlxyz for the Pecan Pie Picture.
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