We may not have it all together, but together we have it all.
On Freestyle Fridays, we talk about whatever happens to pop into my head—or any suggestion you may have made for a topic.
With Thanksgiving around the corner, you’re probably thinking about turkey and dressing. Maybe some mashed potatoes and green beans. But I’ll bet you’d like to have a piece of pie or two along with it. Right?
My dad’s mother, whom we grandkids called Mama, died over forty years ago, but I’ve never found anyone yet who could beat her pecan pies. Everybody who ever tasted one of them agreed she was without peer in the pecan pie department.
Fortunately, my sister Barb is more organized than I am and has kept the recipe through all these years. Here is the recipe she sent me:
Mama’s Pecan Pie
3 eggs, beat slightly.
Add: 1 c. sugar
1 c. Karo Syrup **
1/2 – 1 c. pecans (broken)
2 T. melted butter
1 t. vanilla
Mix with as few strokes as possible. Pour into uncooked pie crust and bake at 350 degrees for 30-40 minutes or until filling seems stiff.
See the asterisks by the Karo Syrup? My sister and I have differing memories on this point. I’ve spent nearly 70 years explaining to her that when we disagree, she’s wrong and I’m right, but she’s never grasped that point.
Anyhow, the recipe she saved from Mama all these years calls for dark Karo Syrup, but I distinctly remember that Mama actually used the light syrup. One reason I’m sure I’m right is that the fillings of the pies she made were a very light color—much closer to yellow than the brownish color of most pecan pies.
Here’s what I believe happened. Mama was a very vain woman and used to cackle about the fact that no one else could make the pies as good as hers, even when they used her recipe. Family members all used to suspect she altered the ingredients slightly in the recipes she gave people just to be sure their pies weren’t as good as hers. After seeing this discrepancy between the recipe my sister kept and my memory of what Mama said, I’m convinced she intentionally put the wrong kind of syrup in the recipes just to be sure hers were better.
You can take our disagreement however you want, although I’ve never been wrong. In case you think my memory might be faulty in this instance, you’d probably better make two pies—one with dark Karo and one with light. Be sure to let me know which turns out better.
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