JoAnne’s Pecan Pies

I wrote my (Great) Aunt JoAnne in October 2016 to let her know that I was thinking about her. She always brought these mini pecan pies to our family Christmas gathering and they were my favorite! I let her know in the card how much I appreciated that memory she made for me when I was younger. She wrote me back and included her original recipe card...I was shocked! I made the pies for what ended up being her last Thanksgiving here with us. I adore her beautiful handwriting and margarine fingerprints.

This is for a bit nuttier pie. I know everyone has their preference on pecan pie’s nut-to filling ratio but to be honest, I love a nutty pie AND a more Karo filling thick pie. :) It surprises people how good graham cracker crusts are with pecan pie, but those are the only mini pie crusts I’ve ever been able to get my hands on and they seem to go over well!

***I use mini graham cracker pie crusts like JoAnne did for our family gatherings (makes about 18) and bake for less time. If you follow her directions on this card, it will yield two pies.***

Ingredients:

• 3 eggs beaten

• 3/4 c of sugar

• 1 cup white corn syrup (Karo)

• 1 tsp vanilla

• 1 1/2 cup chopped pecans

• 1/4 c melted margarine

• Dash of salt

Directions:

1. Mix eggs and sugar together.
2. Stir in rest of ingredients and stir for an additional 5 minutes
3. Pour into pie crusts and bake at 375° for about 45 minutes (or for mini pies, about 30 minutes).