The Thanksgiving table is never considered complete if you can’t fill up a least one separate table with food. In most families, older female relatives with family recipes passed down from one generation to the next in their heads start cooking several days before Thanksgiving, starting with cakes and pies. One of my favorite is pecan pie. Native Americans gave the pecan its name; they knew and enjoyed them and introduced them to European settlers and the first Africans in North America. Pecans and pecan pies did not become popular in the south until the mid-20th century when farmers began cultivating a domesticated and improved pecan plant. Below is a family pecan pie recipe one of my Marist students shared with me. Make a point this Thanksgiving of writing down family recipes for safe keeps. A good recipe is a family heirloom that should be both treasured and documented for the next generation.
Aunt Nancy’s Pecan Pie Recipe (with my suggested substitutes):
3 eggs slightly beaten (or egg substitute)
1 cup sugar
1 cup Karo (light) syrup
2 tbsp melted butter (substitute a vegan margarine, there are some great ones out there)
1 tsp vanilla
1 & ¼ cup pecan halves
Stir list ingredients together, and then mix in pecans. Pour into 9 inch pie crust and bake at 350 for 50-55 minutes. Let cool to room temperature then refrigerate before serving.
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