One of my favorite kinds of pie is pecan, but my Mom never made it at home and my roommate doesn’t eat it. I didn’t make it until a few years ago when I decided I would take it to the bake sales. I went searching for recipes and the one I choose was from The First Congregational Church cookbook here in Fairmont. It was submitted by none other than Albert Niss. He came to mind when I read the article about his community work in last week’s Photo Press.
This pie always receives rave reviews when I take it anywhere or from those who buy it at bake sales. I have made one adjustment to the recipe. When I was looking for the perfect recipe, I noticed that some recipes called for white corn syrup and some dark, so I use 1/2 cup of each.
Albert Niss’ Kentucky Pecan Pie:
1/2 cup white corn syrup
1/2 cup dark corn syrup
1 cup brown sugar
1/3 tsp salt
1/3 cup melted butter
1 tsp vanilla
3 whole eggs, slightly beaten
1 heaping cup shelled whole pecans
9 inch unbaked pie shell
Combine syrup, sugar, salt, butter and vanilla; mix well. Add slightly beaten eggs; pour into a 9-inch unbaked pie shell. Sprinkle pecans over all. Bake in preheated 350 degree oven for 45 minutes, or until knife inserted in the center comes out clean. Cool. May serve with whipped cream or ice cream.
One time I didn’t think the pie shell was full enough so I one-and-a-halved the recipe. Big mistake! The filling ran over in my oven! When baked it sort of puffs up so trust me, one recipe is enough for the 9 inch pie! Have a great week!