Sister ‘Ceal’s Pecan Pie

I feel like this is a pretty standard pecan pie recipe, but my mother always credits it to Sister ‘Ceal who, I think, was my mom’s mom’s sister…or cousin.  That grandmother of mine was the youngest of eleven kids (born in 1922, so some of them were born before 1900 which blows my mind) so a lot of her siblings had kids older than her, and I’ve never been able to keep them straight because my grandmother, the youngest, was 70 when I was born, so I was never quite sure who was a great aunt or a cousin or an in-law of some kind. The joke’s on me because I just married the fourth of ten kids so my kids get to deal with all of that confusion too. But that has nothing to do with this pie, which is delicious. My mom baked it for a Georgia game the other weekend, and during half time, we made the wreath pictured below with a wreath frame and ribbon from Michael’s.

Sister ‘Ceal’s Pecan Pie
Ingredients
3 eggs, beaten
1 cup brown sugar
1 cup Karo syrup
1 1/2 cups chopped pecans
1 tsp vanilla
1/3 cup butter
a pinch of salt
1 unbaked pie shell

Directions
Preheat oven to 350.
Beat eggs and add sugar.  Add syrup and nuts, vanilla, and pinch of salt.  Bake in an unbaked pie shell for one hour.