Pecan Pie for Thanksgiving (photos)

Here is the recipe for my second Thanksgiving pie.

This pecan pie is my mother's recipe. It is the one she learned as a girl from her mother on their cotton farm outside of Isola, Mississippi back during the depression.

There was no Karo syrup in those days, but as long as the kids were willing to pick wild plums they had jelly and this nut pie uses the fruit pectin from jelly to help it set. During my childhood, my Mom always used Plum Jelly she made from the plums we kids picked from the edges of fields around our house. My Grandmother's pecan pies used nuts from the seven Stewart Pecan trees my Grandfather had grafted onto root stock planted around their old farm house. I still remember all the fun we grandkids had picking up pecans in the fall.

MD's Mother’s Pecan Pie

Cooked in a shallow ready made pie crust

1/4 Stick – Unsalted Butter at room temperature
1 Cup – Sugar
2 - Eggs
Pinch - Salt
1 Tablespoon – Jelly (plum works best)
2 Tablespoons – Self Rising Flour
1 Tablespoon - Water
1 Teaspoon - Vanilla
1 1/3 Cup - Chopped Pecan pieces





Mix butter, sugar, eggs, salt, jelly, flour and
water in a bowl. Add vanilla and mix.





Add chopped pecans and mix





Pour into pie shell.





Bake at 325 degrees until set. This one was cooked about 40 minutes). You may need to put a piece of foil over the pie for the last 10-15 minutes to keep it from browning more than you like.





Edited to add:





My wish for all of you is a blessed Thanksgiving.