In January of this year, a friend moved in. We hadn’t planned on having an extra person in our household, but she needed some help, and we had help to give. Five months later, she’s still with us, and she probably will be for some time since living alone doesn’t look like it will be an option for her.

Before our friend moved in, I only knew the superficial about her. Now, I know quite a bit, including her  history and the story of her daughter, who passed away far too early about sixteen years ago.

Yesterday was the daughter’s birthday, and we decided to make pecan pie in her honor—it was “something she absolutely loved.” My mom also enjoyed pecan pie (though her recipe was very sweet, almost too sweet at times). Thankfully, I have a “doggone” good recipe for pecan pie that even my husband—the man who prefers savory over sweet—applauds. Two slices of the delicious pie later, we decided to name the recipe after our two loved ones. Hence, Rachel-Mary Pecan Pie.

While this recipe can easily be found online at multiple sites, I want the kids to understand the significance of the name. So without further ado . . .

Crust:

• You can use a store bought crust or a favorite version of traditional pie crust.
• Sally’s Baking Addiction is always a good source!

Filling:

• 2 and 1/2 cups pecan halves (you can use a little less, depending on your taste)
• 3 large eggs
• 1 cup dark corn syrup (can use light, but dark gives a good depth of flavor)
• 1/2 cup packed light or dark brown sugar
• 1 and 1/2 teaspoons pure vanilla extract
• 1/4 cup (4 Tbsp) unsalted butter, melted and slightly cooled
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Directions:

1. 1. Prepare the pie crust and set aside.
   2. Adjust the oven rack to the lower third position and preheat to 350°F (177°C).
   3. Roughly chop the pecans (you want to have whole pecans in this pie!). Spread pecans evenly inside the pie crust.
   4. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon in a large bowl until combined. You can skip the cinnamon, but I don’t think you want to!
   5. Pour the mixture over the pecans.
   6. Bake the pie for 50–55 minutes or until the top is lightly browned and the center is set but still has some wiggle. You might need to use a pie shield or foil to keep the edges from getting too brown.
   7. Remove the finished pie from the oven and cool on a wire rack.
   8. Slice and serve pie at room temperature or warmed. Whipped cream and/or ice cream are fantastic accompaniments! As is coffee (especially when you have a slice the following morning!)

Leftovers can be stored at room temperature for one to two days (according to some) or in the refrigerator for four to five days. I like to refrigerate the pie the same day I make it.

Image of pecan pie by Levi Guzman on Unsplash.com.