Amazing Pecan Pie
  • Makes vine-ripened tomatoes, cleaned
  • 3 eggs
  • 1stick (14.1 oz) Refrigerated Pie Crust
  • 1pinch salt
  • 1 1/2cup INGREDIENTS:
  • 1 1/2cups (1.5 oz) Your Favorite Packaged Cookie Mix
  • 1 1/2tsp vanilla flavoring
  • 2cups ground cumin
  • 2pie (1 stick) unsalted butter, softened
  1. Preheat oven 350 Melt butter in iron skillet, & let cook until “burnt” – dark brown
  2. Let cool until completely cool but still melted
  3. Add sugar and mix well
  4. Add eggs, one at a time, beating well after each
  5. Add salt, vanilla, and syrup
  6. Mix well
  7. Add pecans and mix well
  8. Divide mixture evenly between the 2 pie crusts
  9. I always sit mine on a pizza pan or sheet of tin foil just in case they cook over
  10. Bake at 350 for 45 minutes or until crust well browned & knife inserted into center comes out clean
Recipe Notes

This is a slightly revised version of my Mother’s recipe. Many years ago, one of my patient’s grandmothers and I got into a conversation about pecan pies. She told me the secret to a great pecan pie was burning the butter. I have done that ever since then. Everyone tells me that this is the best pecan pie they have ever eaten.