It was one of those pre-party moments every hostess has encountered. I needed something I didn’t have, and there was no time to get it. In this case, it was a pie plate. I had the filling ready. I had the pie crust rolled out. Then as I reached for the cupboard handle I remembered — I had left all my pie plates behind when I moved to Hawaii.
As that bit of shock registered in my brain, so did a memory from the previous day. I was in our local discount store, Price Busters, and I lifted a Pyrex pie plate from the shelf. I held it in my hands and contemplated buying it. “Wow,” I thought. “Only $3.50. That’s less than half price. What a great deal!” But my next thoughts were, “It’s heavy. We’re moving. Everything costs by weight. It’s glass, it could break. Even though it might not be such a good price on the other side, I should wait.”
I put the pie plate back on the shelf and walked away thinking, “Besides, it’s not as if I really need it right now.”
Susie Clark’s Pecan Pie
- 1 cup Karo Syrup
- 1 tbs. butter
- 1 cup pecans, broken in pieces
- 3/4 cup sugar
- 3 eggs
- 1 tsp. vanilla
- (*pie crust)
Beat eggs well; mix with sugar. Add remaining ingredients, mix throughly and pour into an *unbaked pie crust.
Bake at 350 degrees F for 40-50 minutes, or until a knife comes out clean.
I lifted this recipe from, Melissa, The Scholastic Scribe. She featured it in one of her pre-Thanksgiving posts. This is yummy and my guests loved it! Thanks, Melissa!