TEXAN PECAN PIE

TEXAN PECAN PIE

• 3 Eggs
• 1 Cup Sugar
• 1/2 Light Corn Syrup
• 1/2 tsp Salt
• 1 Tbsp Flour
• 1 Cup Shelled Pecans
• 1 tsp Vanilla
• 2 Tbsp Oleo

Mix thoroughly and add to 9 inch unbaked shell, cook 1 hour at 325 degrees.

CRUST FOR 2 CRUST (9 INCH PIES)

• 2 Cups sifted Gold Medal Flour
• 1 tsp Salt
• 2/3 Cup Plus 2 Tbsp Shortening
• 1/4 Cup Ice Water

Cut shortening into flour and salt. Gradually add ice water till you form a ball, do not over mix. Divide in two and roll out between two sheets of wax paper. Then line your pie tins crimping your shells nicely around the edges.

Cooks notes: This is the one thing I could always count on my dear Momma to fix on holidays. I would easily eat a half of one by myself and then she'd slip one out of hiding just before we were ready to go and give it to me. When she passed away suddenly in '97, we were still grieving her at Thanksgiving of course. It just happened to be my turn to host the T'giving dinner for my hubby's side of the family, so I attempted to bake a couple and burnt the peediddle out of them! Cry, oh my gosh, there was a river of tear...but it wasn't all about the pie. You know, sometimes as time passes loved ones are missed even more, that holds true with my Mom. Here's a saying I have on a heart shaped rock in her Memorial Garden that kinda says it all: "The Heart that Touches the Lifes of Others...Goes on Forever"