Pecandy Pie

No, I didn't spell incorrectly - 

It IS CANDY PIE!

If I could give you a piece

you would surely agree.

I put the old pot again into service.

This pie is made by using another OLD OLD recipe that came to me from a friend of a friend, of a friend. 

It's a bit labor intensive now for me - I never used to think so - but well worth the work! I used to make my own crust, but now a frozen one from the store works - not excellent, but OK  and not as messy.

I even drool just thinking about it sitting on the counter even though I've already had a piece, just one tiny one to see if it came out all right; it always does. Here's the recipe in case you'd like to make your own. I love how the pecans just float right up to the top when it's baking. 

Pecan Pie

1 3/4 Cup light brown sugar (packed) or dark OK

1/4 Cup dark Caro syrup

1/4 Cup (1/2 stick) BUTTER

Bring above ingredients to a rolling boil. DON'T over boil.

Pour INTO 3 beaten eggs. Stir.

Add 1 tsp. pure vanilla extract (not imitation)

Add 1 Cup chopped pecans (I GRIND them)

Add pinch of salt. Stir.

Bake in pie shell 3/4 hour at 375˚

Hint: wash your pot and other utensils right away - it sticks like glue if you leave them unwashed for very long.                                                                                               

I grind the pecans very fine now so they don't get stuck in our teeth. Funny how we adjust as we age.