Happy belated Thanksgiving! We had to stay home this year, Steve's new job precluded it, we did an intimate dinner with just the 3 of us. All the usual fare. I'll post 2 recipes that are typical for us.
Fluff
2 8oz. containers cool whip
2 pckgs. Instant pistachio pudding (the small one, not the large)
1 20 oz can crushed pineapple
2 cups mini marshmallows
1/2 c. pecans
Mix the pudding, cool whip, crushed pineapple and marshmallows together with an electric mixter until it is all combine. Put the pecans in last. Refrigerate. YUMMY!
Mama Dip's Pecan Pie
1 c. butter or margarine (I detest margarine, I only use unsalted butter)
1 c. sugar
1 c. light Karo syrup
3 eggs, beaten
1 c. chopped pecans
1 unbaked 9" pie shell
In a small saucepan, melt butter or margarine, do not brown. Add butter and syrup, stir constantly until sugar is dissolved. Remove from heat, cool slightly. (I sit the pan in cold water to speed this process up a little bit) I start to mix a little bit of the syrup from the pan into the egg mixture to warm it up before pouring it into the pan of syrup. This keeps the egg from cooking if incorporated all at once. (Home-Ec 101) Add eggs, stir well. Add pecans, pour into shell. Bake uncovered for 1 hour at 350, or until firm when shaken.
If using a deep dish pan, you'll have to bake the pie a little longer. I do cover the crust the last 20-30 min. to prevent overcooking or burning the crust. It also protects the pecans from burning. The pie in the photo was made in a Watkin's collectible pie plate from the 1970's era. Available occasionally on ebay.
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