Pecan pie is, by far our family’s favorite. I cook a pecan pie every Thanksgiving and Christmas.
3 eggs, slightly beaten
1 cup Karo corn syrup
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups pecans
1 unbaked 9 inch pastry shell
In a large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in 350F degree oven for 50-55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.
Thanksgiving isn’t Thanksgiving without the pumpkin pie. It is a fav with the family. A few posts back I was saying that I wanted to cook most of the Thanksgiving dinner ahead of time and freeze it. My first dish was the freezable mashed potatoes. Now I have made two pumpkin pies and I am freezing those. All I did was follow the recipe on the back of the can of pumpkin. Pumpkin pie freezes great and all you have to do is let it thaw before serving. Can’t get any easier than that!
I have to make something green on St. Patrick’s day and if it’s for my family, it probably won’t be green vegetables. I try to sneak those green veggies in, I really do but I just had to make this “green” pie. It is also known as Idiot’s Pie. My mother in law told me it’s called that because any idiot can make it, but for whatever name it goes by, it is good.
This is what you will need: 6 oz. of frozen limeade, 8 oz. frozen whipped topping, 1 can of sweetened condensed milk, 1 graham cracker crust and some green food coloring. (Let the limeade and whipped topping thaw before making this.)
Fold the whipped topping, sweetened condensed milk and limeade together.
Add 4 or 5 drops of green food coloring to make it a pale green color.
Pour the filling into a graham cracker crust. At this point the pie can be frozen (if you like it that way). Or it can be refrigerated for a couple of hours and served. I like the refrigerated version myself. Have a happy St. Patrick’s Day!!