Pecan trees are raining pecans down like candy in parts of the South this season.  And candy is a great description of how they taste!  But there are so many ways to use them in fall dishes from sweet to savory.

Southern cooks would be lost without the versatile pecan.  Pronounced “pe kaun” by some and “pee can” by others, the taste is the same.   From pecan pies to sweet potato toppings and even on their own, the pecan makes a great crunchy addition to almost any cookie or casserole or snack. 

My husband is particularly fond of pecan pie.  Luckily for me, his aunt has passed down the perfect pecan pie recipe that I’d like to share with you all.

Aunt Nell’s Pecan Pie

3 Eggs

1/2 Cup Sugar

1 Cup Corn Syrup (White)

1/2 Teaspoon Salt

1/4 Cup Margarine (Melted)

1 Teaspoon Vanilla Extract

1 Cup Chopped Pecans

1 Deep Dish Pie Crust

Preheat oven to 350 degrees.  Beat eggs, add sugar, syrup, salt, vanilla and margarine.  Put pecans in pie crust.  Pour mixture over pecans.  Bake for 50-60 minutes.  Cover loosely with aluminum foil if crust is browning too quickly.  Pecans will rise to the top and form crusted layer.  Allow to cool completely before slicing and serving.

This pecan pie is a standard for holidays and family events.  But it can often be found in our kitchen on ordinary days as well.  It’s the perfect addition to a beef stew and cornbread meal, or any other meal for that matter!

Here in Georgia when a recipe says “add nuts” we never have to ask ourselves what kind of nut it means.  Pecans are the only choice that comes to mind!

Of course if pie isn’t your favorite dessert, there are so many other options!  I have another option to share with you later that will make a perfect addition to your Thanksgiving table!  So stay tuned!

For those who don’t live in the South or who don’t have easy access to a pecan farm or outlet, pecans can be shipped throughout the country.  For nutritional information, additional recipes and information on where to purchase pecans visit http://www.ilovepecans.org