Let me share a secret! Pecan Pie is probably the simplest of all recipes to make, yet it is one of the most impressive. You need an uncooked pastry shell, which you can make or buy frozen from the grocery store. I make this recipe in an old enamel pie pan that my parents received in 1947 for a wedding gift. This pie pan is 8 ... Continue Reading
Line a pie plate with pastry and refrigerate until you are ready to fill it. I often use a transparent Pyrex pie plate measuring 7 inches at the bottom and 8.5 inches at the rim. Mine measures 1.5 inches deep. I love to be able to check for a nice brown crust. Filling: In a one-quart saucepan, mix the following ingredi... Continue Reading
Altitude affects the consistency of this recipe. I live on the prairies and add more cornstarch to less water when making this at home. When visiting the mountains, I make it with no changes. This filling can be served in stemware as a refreshing change of taste after a heavy meal. Add a dollop of whipped cream and a shortbre... Continue Reading
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