Mamas no-fail pecan pie

Pecan pie has always been one of our all-time favorites, but it used to be a hit or miss recipe. Sometimes it turned out perfect, but most of the time we had pecan “soup,” which we still loved. Mama laughed along with us as we called it that, and she would joke about it as she dished it out into bowls instead of saucers. A friend gave her this recipe when I was a young teen, though, and she announced that Sunday that we were not going to have pecan soup anymore, but pecan pie. Since then, it’s been perfect every single time. Although I’d be lying if I said I didn’t miss those good old days when Mama would dish soupy pie out into a bowl….

3 eggs

1 cup sugar

½ cup light corn syrup

6 tablespoons (¾ stick) margarine, melted

1 cup pecan halves

One 9-inch unbaked pie shell

• In a medium bowl, beat the eggs.
• Blend in the sugar. Stir in the remaining ingredients and mix well.
• Pour into the pie shell and place the pie in a cold oven.
• Turn the oven to 300 F and bake for 1 hour, or until set in the center.

8 servings