The Recipe Thread [tm--CajunCook]

I had some fresh pecans left from Christmas so I decided to make a pecan pie. Not just any pecan pie, but my Aunt Esther's pecan pie. She never married & was a beautician by trade. She was beautiful and one of the most gentle, kind spirits to ever inhabit earth. She also made a killer pecan pie. I was very fortunate she gave me the secret to its greatness about 40 years ago. I have never found a pecan pie any better.

AUNT ESTHER'S PECAN PIE

2/3 cup light brown sugar
1 tablespoon flour
"Good pinch" salt (I use about 1/4 teaspoon)
3 eggs
1/2 cup dark Karo syrup
1/2 cup light Karo syrup
1/3 cup butter or margarine, melted
1 teaspoon vanilla
1-1/2 cup pecans (halves if at all possible)

Preheat oven to 350 degrees.

Combine the brown sugar, flour & salt. Add the eggs one at a time, beating well after each. Add the other ingredients except pecans & mix very well.

Place the pecans on the bottom of the unbaked pie crust. Pour the syrup mixture on top of the pecans. The pecans will rise to the top & be coated with the syrup mixture. Bake for 40 - 45 minutes. The filling should be puffy & golden brown.

**The secret is to use half dark & half light corn syrup. This is an old fashioned type pecan pie like your grandma or great grandma used to make. It isn't *too* sweet.

Jan