Rafael Gutierrez/ The Paisano
1/2 cup of butter
1/2 cup of sugar
3/4 cup of corn syrup
1/4 cup of maple syrup
1 tsp. of vanilla
2 cups of pecan halves
+ Preheat oven to 325 degrees.
+ In a small bowl, slightly beat the eggs.
+ In a large bowl, work butter with spoon unil creamy.
+ Slowly add sugar to large bowl of butter until mixed.
+ Slowly stir in syrups, eggs and vanilla to the large bowl until well-blended.
+ Add mixture to fill pie crust.
Cook and enjoy:
+ Bake for one hour.
+ Wait 15 minutes to allow pie to cool.
+ Serve with vanilla ice cream.
As the autumn breeze makes an appearance, students across the country are dressing in warmer clothes and counting down the days until Christmas break. “My favorite part of Thanksgiving break is coming home and eating my grandmother’s pecan pie,” says Brooke Garrison, a UTSA freshman engineering student.
Nothing says “Welcome to the South” like a slice of pecan pie and a scoop of vanilla ice cream. Garrison’s family tradition consists of watching football, eating Thanksgiving feast and indulging in Nana’s pecan pie — a recipe that has been passed down from generation to generation.
Brooke was kind enough to share her family recipe for the best pecan pie in Texas. With the help of your favorite pie crust recipe, you too will be able to share this Texas tradition.