Recipes so good it oughta' be a sin!

Wednesday, September 2, 2009

Baba's Pecan Pies

When I was growing up we had three huge pecan trees in our yard. My grandmother and other relatives also had pecan trees so each Fall we'd be out collecting the pecans as they fell from the trees. Along with Pumpkin Pie the Pecan Pie was a Fall favorite in South Carolina. My mother loved to make Pecan Pies and to be honest, to this day the sweet smell is almost overwhelming for me. Hopefully, you haven't been overexposed though and can enjoy this most Southern of desserts!

The name of the recipe "Baba's Pecan Pies" refers to my mother's nickname that was given her by cousins. Don't ask me how they came up with "Baba" from Aunt Frances. For that matter don't ask me how I came up with "Mama Noonie" for their mother! I think it's a Southern thing. BTW: That's pronounced "Bah-Bah."

I'll be adding a recipe in a few days for another Pecan treat that I find addictive... the Praline!

You might be wondering why this recipe is for FOUR pies. Well, when Mama made pies and sweets she was rarely baking for just us. Normally pies or cakes would be spread around to other family members or friends. So, her recipe for Pecan Pie actually makes a total of 4! If you aren't in a sharing mood, just cut everything by 1/4. Now you know why the sweet smell of pecan pie baking can make me swoon!

4 8" or 9" Pie Shells
4 cups Pecans (chopped)
2-4 cups Pecans (whole for topping)
4 cups Dark Karo Syrup
2 cups Sugar
1 cup Butter
4 tsp. Vanilla
12 eggs


Pre-heat oven to 350 degrees F. Melt butter and mix together sugar, eggs, syrup and vanilla. Add chopped pecans and mix. Pour into pie shells. Top with whole pecans. Bake for 1 hour or until middle of pie is set.
Servings: 24
Yield: 4 pies

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