This recipe that I am about to share with you is very special.  Not because it is one of a kind, or has amazing, unusual ingredients. You can probably find tons of pecan pie recipes that are very similar featured in any cook book or magazine.  This is a simple, classic pecan pie recipe. What makes it special are the memories that are tied to it. Memories of a big sister who was like a mother to me. A big sister that I lost to cancer. My oldest sister Bonnie.  Bonnie’s life was about faith and family. She gave much to many, and we miss her terribly.

I remember the day she wrote out the recipe and handed it to me. I was home for Christmas, down in Alabama with my 10 year old son Bryant. This was the first time Bryant had tasted Bonnie’s pecan pie, and he asked her to give me the recipe. That was 22 years ago, and I still have that recipe card.  I never imagined that 4x 5 recipe card would become such a valued treasure.

So now every Thanksgiving and Christmas, I will pull out that card, see her hand writing and many wonderful memories come to mind.  And though I am still saddened by her passing, I am so happy and thankful to have had her for a big sister and all of the memories she left with me, and for this recipe that I can share and create new memories with my son and his children.  Amazing, isn’t it, how special a pecan pie can be.

Happy days with my sister Bonnie.

Classic Pecan Pie

1/2 cup sugar

1/4 cup butter, melted

4 eggs

1 1/2-2 cups pecan halves

1 cup light corn syrup

1 teaspoon vanilla

1/8 teaspoon salt

Pie pastry for one nine inch pie plate plus additional for pastry leaves.

Preheat oven to 350 degrees.

Line a 9 inch glass pie plate with a pastry shell. Using a pie pastry leaf cutter, cut out enough leaves to cover the pastry edge of the pie plate. In a small bowl, beat one egg with 1 teaspoon water or milk.   Brush edge of pie shell with egg wash and line with pastry leaves. Brush tops of leaves as well.  Refrigerate while you prepare filling.

Combine sugar, corn syrup, vanilla, melted butter and salt. Beat 3 eggs and add to sugar mixture and whisk to combine. Rough chop one cup of the pecans and stir in. Pour filling into prepared pie shell and top with remaining pecan halves in a circular pattern.

Place pie plate on a rimmed cookie sheet and put into oven on center rack. Bake 55-60 minutes until center is set. If edges begin to brown excessively, place a sheet of foil loosely over pie to shield.

Cool completely before serving.