Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi… and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing… and to top it all off with a wedge of freshly baked pecan pie.
Pecan pie time is any time, especially fall. Just sayin’ Every little blog needs a big pie…and not that “signature pie” from the back of a Karo syrup bottle. The oh so much better Four and Twenty recipe.
Pardon me, but I have had some not so good pecan pies especially the chocolate version so many times that I now turn down the dessert, I have never made one so I decided to start out with a new to me recipe, so here is wishing me luck, haha well the filling was fabulous in a store-bought crust since making pie crust is not my favorite sport.
I loved this pecan pie, but I won’t make it just for the heck of it as is needs a special occasion and I have kicked out every resident pecan pie in my files as they are not good enough…there is one other recipe that I will try, but this pie is going to be hard to beat so look for the next competitor.
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