The wind is blowing and the pecans are falling! We have an exchange system that's evolved over the years. Our neighbors have the trees and they do not pick up pecans. We, being humble(not proud) folk, pick them up, have them cracked at Carolina Feed and Grain, pick out the nuts and share. We get to keep most of the pecans and eat them all year. All year, for freeeeee!!! Free trade at it's best.
And now for my very good, very easy (drum roll, please)...
Pecan Pie Recipe:
2 large eggs
1 cup light brown sugar (This is my favorite part. Who has Karo in their cupboard?)
1 teaspoon vanilla
3 Tablespoons butter
a pinch of salt
1 cup pecans, chopped. (I like them chopped because the pie cuts better. It's your choice.)
Whisk eggs and brown sugar. No lumps. Add vanilla, salt and melted butter. Stir in pecans. Pour into pie crust. Bake at 350 degrees for 30-40 minutes. Do not use deep dish crust!
Enjoy with a cup of coffee for breakfast. That's high livin'.
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