This recipe has been passed down from my grandmother. I don’t know where she got the recipe, but most likely from her mother! My grandmother made the pie, my mother made the pie, I make the pie, and my daughter and daughter-in-law and my son now make the pie! It has been made for all holidays – most especially Thanksgiving and Christmas, but also for those meals that the family gathers and requests it. It is essentially a pecan pie without the pecans. We serve it with REAL whipped cream – the more, the better! I can’t recall ever not having it for a Christmas dinner…when we went to London to see our son and his family for Christmas one year, we had to “make-do” with British ingredients that were similar to our ingredients here in the US, and if truth be known, that pie was not very good. Our son has now found a store in London that sells US food products, and we can make the “real” thing now when we go over to see him. Did I mention that this pie is not lacking calories!
4 eggs, slightly beaten
1 cup sugar
1 1/2 cups white Karo syrup
1/2 teaspoon vanilla
1/2 cup melted butter
Add all ingredients together.
Pour into unbaked pie shell (need to use two shells if buying the pre-made ones)
Bake one hour at 300*. Pie will appear “puffy” when done. If it cooks too long, pie will get very chewy, but still be tasty.
~ Jonye Briggs
II Peter 3:8-15a
Loving Father, at this time of year when many are impatient, we thank You for Your patience. Your slowness is giving Your people time to repent. Thank You, Lord! Amen.