GiGi's Pecan Pie

GiGi's Pecan Pie

3 eggs

2 tbls butter

3/4 C caro syrup

1 c sugar - w pinch of flour

1 tbls vanilla

1 C. pecans chopped

deep pie shell

This is GiGi's, Russ' wonderful grandma from Georgia, recipe.  She is truly one of the best cooks I know & I have learned a lot from her over the years, simply by watching all the love she puts into her cooking.  I have never been to her house without experiencing all the flavors of the best southern cooking & a table full of desserts!

Here it is!  Preheat oven to 350.  Melt the butter, whip with the eggs & add in the Caro Syrup.  In another bowl, stir one big pinch of flour (sorry, but I have to put it that way or it just wouldn't be GiGi's recipe!) with the sugar.  This little tip keeps the filling from being runny -- it works! Then, add to the egg mixture.  Finally, stir in the vanilla.

Now, I like to place my nuts in the shell and pour the mixture on top of the nuts. GiGi's little tip is to set the pie crust in the oven and then pour in the mixture.  You know, no spilling!  I learned from her that chopped nuts are simply the way to go!  Why?  Well, the whole ones may be pretty, but they sure don't cut nice when you go to plate the perfect piece of pecan pie.

Bake for 50 minutes.  Once the pie cools the middle will be nice & set!

Thanks GiGi!  I think of you with every bite!