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Hey! Don't y'all laugh at Padgett's Pecan Pie. She has the best recipe in the world.
It's just too bad that she's doesn't want to get out of this chair to get up and share it with all of you. It's not that overly sweet goop that passes for pecan pie. Nope, it really tastes like pecans instead of sugar.
Hey! Don't y'all laugh at Padgett's Pecan Pie. She has the best recipe in the world.
It's just too bad that she's doesn't want to get out of this chair to get up and share it with all of you. It's not that overly sweet goop that passes for pecan pie. Nope, it really tastes like pecans instead of sugar.
OK....By popular demand, I decided I wanted one too!!
Padgett's Pecan Pie
This is mainly different because it does not use corn syrup or molasses. It's more like a custard type. It is sooooooo good because it is not that heavy sweet thing.
Try it this Thanksgiving. I think you really will like it.
1/4 pound butter
3 tbs flour
1 (1 pound) box light brown sugar
6 tbs milk
3 eggs
2 teaspoons vinegar
1 1/2 teaspoons vanilla extract
chopped pecans. Recipe calls for 1 cup, but I use a lot more and chop them well.
1 unbaked 9-inch pie shell
Melt Butter; set aside to cool. Mix flour and sugar together. Add Milk (room temperture) and eggs; beat well. Stir in Vinegar and vanilla. Add melted butter and nuts.
Pour into unbaked pie shell and bake at 300 degrees for about 1 hour. It may take a little longer. You want the custard to be "set"
As you can see, the chopped pecans are mixed through the other stuff. Some will rise up and make a crusty top. You can add more chopped ones to the top. I don't think you can have too many. It's possible, I guess!
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..notice i didnt say me
Get up Padgett!!
