Nina Wood says: Autumn in the Ozarks is a magical time of year. The scenery is beautiful, but when the air starts to cool, I begin looking forward to Thanksgiving. We're lucky that a lot of our family still lives close by. But even the ones who don't, manage to make it home for the holiday. Thanksgiving times in the Wood house means lots of hungry family ready to feast on the traditional home cooking that has been a part of our festivities for as long as I can remember.
This pecan pie recipe has been a staple of Thanksgiving dinners forever.
Though I can't quite remember where I got this recipe, it is very good.
There's lots of ways to make a great pecan pie, but this one if my favorite, if for no other reason, because it always makes me think of having a house full of family and friends.
SOUTHERN PECAN PIE 1 cup sugar 1 cup light corn syrup 3 eggs 1/4 teaspoon salt 1 tablespoon melted butter 3 tablespoons corn meal 1 teaspoon vanilla 1 cup finely chopped pecans 1 9-inch unbaked pie crust
Place sugar, syrup, salt and eggs in a mixing bowl and mix well. Add the cornmeal, butter and vanilla then mix again.
Place pecan meats in the piecrust and pour the mixture over the pecans.
Bake at 350 degrees for about one hour. Pie is done when toothpick comes out clean. Pie should be light brown in color.
Ranger Boats co-founder Nina Wood has compiled some of her own favorite recipes and recipes from family and friends in a cookbook entitled Nina's Favorite Recipes. Copies of the book are available for $9.95 plus $2.50 shipping. To order, call the Forrest L. Wood Outdoor Sports Gallery at (870) 453-3210.
