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It’s one of my favorites. If anyone here makes it, I thought I’d share the filling recipe that my family has used. Most recipes you find call for Karo syrup. It’s lame 1 cup pure Maple syrup 3 eggs 1/2 teaspoon salt 1/2 cup sugar 1/3 cup melted butter Beat together with a hand mixer Stir in 1 cup pecans Pour into 9” pie pan that has your rolled pastry formed Bake at 375° for 50 minutes
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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Looks good, one of my favorite pies.
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Thank you. I love to make pies. I’ll try that one.
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The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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Nice The exception for me is using ribbon cane syrup instead of maple since we have no maple trees. My folks had been making and using ribbon cane syrup for generations
If it didn't give me a stroke, I could probably sit down and devour a pie to myself
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Nice The exception for me is using ribbon cane syrup instead of maple since we have no maple trees. My folks had been making and using ribbon cane syrup for generations
If it didn't give me a stroke, I could probably sit down and devour a pie to myself Mom always used regular ole store bought Karo syrup to make her pecan pies. She’d also always have the pecan half’s lined out in perfectly arranged rows, too. Yep 🤪 Sure do miss her more during the Holidays. She’d always make Pecan Pies, Homemade chocolate & peanut butter fudge, Coconut Crème Pie, and the best homemade German Chocolate Cake I’ve ever had anywhere for Christmas. 😢
"Allways speak the truth and you will never have to remember what you said before..." Sam Houston Texans, "We say Grace, We Say Mam, If You Don't Like it, We Don't Give a Damn!"
~Molɔ̀ːn Labé Skýla~
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Yep. Ya gotta carry on when people pass. Make an effort to keep the food you were brought up on in your life. I have all my family’s recipes back 100 years. The file folders are amazing
I use pecan pieces. It makes cutting slices much easier
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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Campfire Kahuna
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Yep. Ya gotta carry on when people pass. Make an effort to keep the food you were brought up on in your life. I have all my family’s recipes back 100 years. The file folders are amazing
I use pecan pieces. It makes cutting slices much easier Most folks do nowadays. Wouldn’t stop me from eating several pieces. 😬 Mom was just very particular on how her pies looked, besides for how good they tasted, too. She was always a stickler for details. Her pies won so manny 1st place ribbons at the County Fair, that she stopped entering them. Her broken or chopped up pecan pieces went into the German chocolate cake & brownies.
"Allways speak the truth and you will never have to remember what you said before..." Sam Houston Texans, "We say Grace, We Say Mam, If You Don't Like it, We Don't Give a Damn!"
~Molɔ̀ːn Labé Skýla~
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KB
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It’s one of my favorites. If anyone here makes it, I thought I’d share the filling recipe that my family has used. Most recipes you find call for Karo syrup. It’s lame 1 cup pure Maple syrup 3 eggs 1/2 teaspoon salt 1/2 cup sugar 1/3 cup melted butter Beat together with a hand mixer Stir in 1 cup pecans Pour into 9” pie pan that has your rolled pastry formed Bake at 375° for 50 minutes Perfect. Great job...
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
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We have recipe cards written by grandmothers, mothers , aunts etc… keep a lot of dishes going that were handed down as well as retrying new ones we get places like here.
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If you use Karo, you should use 1/2 light and 1/2 dark.
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The wife makes me one, every year, on my birthday. She adds dark chocolate chips and shredded/toasted coconut, to the mix (family recipe from the Carolinas). Sinful!
Andy3
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If you use Karo, you should use 1/2 light and 1/2 dark. Golden Eagle makes a much better pie than Karo IMHO. I've never tried Maple. I also like to make them with Black Walnuts.
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Bob White syrup made an awesome pie when it was in production. I've used Alaga syrup and King syrup since Bob White bit the dust, and both work well too.
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If you use Karo, you should use 1/2 light and 1/2 dark. Golden Eagle makes a much better pie than Karo IMHO. I've never tried Maple. I also like to make them with Black Walnuts. My ex MIL (Dutch) made Black Walnut pies too
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